Phenolic compounds in herbs and spices

Phenolic compounds in herbs and spices

There will always be a need for analyzing methods of food compounds and properties. Current trends in analyzing methods include automation, increasing the speed of analyses, and miniaturization. The unit of detection has evolved over the years from micrograms to picograms. A classical pathway of a...

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Bibliografiske detaljer
Hovedforfatter:	de la Rosa, Laura A.
Andre forfattere:	Martínez-Ruiz, Nina del Rocío, Domínguez-Ávila, Abraham, Alvarez-Parrilla, Emilio
Format:	Capítulo de libro
Sprog:	English
Udgivet:	CRC Press, Taylor & Francis 2018
Fag:	phenolic compounds herbs and spices info:eu-repo/classification/cti/6
Online adgang:	https://www.crcpress.com/Phenolic-Compounds-in-Food-Characterization-and-Analysis/Nollet-Gutierrez-Uribe/p/book/9781498722964
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Lignende værker

Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
af: Alvarez-Parrilla, Emilio
Udgivet: (2020)

Synergistic interactions between tocol and phenolic extracts from tree nuts species against human cancer cell lines
af: Abraham, Wall-Medrano
Udgivet: (2022)

The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
Udgivet: (2022)

Cardioprotective effect of red wine and grape pomace
Udgivet: (2021)

Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico
af: Quiñonez Martínez, Miroslava
Udgivet: (2021)

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
Udgivet: (2021)

Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value
af: Abraham, Wall-Medrano
Udgivet: (2021)

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
Udgivet: (2024)

Cápsulas de polvo de arándano (Vaccinium corymbosum L.) como propuesta nutracéutica para mejorar la estabilidad gastrointestinal in vitro de compuestos fenólicos
af: Abraham, Wall-Medrano
Udgivet: (2022)

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder
Udgivet: (2024)

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
af: Subiria-Cueto, Rodrigo
Udgivet: (2019)

Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol
Udgivet: (2021)

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
Udgivet: (2021)

Sweet potato (Ipomoea batatas L.) phenotypes: From Agroindustry to health effects
af: Abraham, Wall-Medrano
Udgivet: (2022)

Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
af: González-Aguilar, Gustavo A.
Udgivet: (2018)

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits
af: de Camargo, Adriano Costa
Udgivet: (2019)

Characterization of Polyphenolic Compounds from Bacopa procumbens and Their Effects on Wound-Healing Process
Udgivet: (2022)

Modulatory effects of main Mango (Mangifera indica L. cv. “Ataulfo”) phenolics on the growth of selected probiotic and pathogenic bacteria
af: Pacheco-Ordaz, R.
Udgivet: (2018)

Canine Detection of the Volatile Organic Compounds Related to Cervical Cancer Cells
Udgivet: (2021)

Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
af: Ayala Zavala, Jesus Fernando
Udgivet: (2019)

In vitro cytotoxic activity of bark extracts from Pinus durangensis Martinez and Quercus sideroxyla Bonpl.
af: Soto Garcia, Marcela
Udgivet: (2022)

Phenolic compounds profile in extracts of Smilax spp., antioxidant activity, and inhibition of advanced glycation end products
Udgivet: (2024)

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
Udgivet: (2024)

Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico
af: Alvarez-Parrilla, Emilio
Udgivet: (2020)

Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products
Udgivet: (2021)

Identification of Amino Acids and Polyphenolic Metabolites in Human Plasma by UHPLC-ESI-QTOF-MS/MS, after the Chronic Intake of a Functional Meal in an Elderly Population
af: Vazquez-Flores, Alma Angélica
Udgivet: (2024)

Ingestión de compuestos fenólicos en población adulta mayor (consumption of phenolic compounds in the elderly population).
af: Cereceres-Aragon, Andrea
Udgivet: (2019)

Synergistic Interactions between Tocol and Phenolic Extracts from Different Tree Nut Species against Human Cancer Cell Lines
Udgivet: (2022)

Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
af: Muñoz-Bernal, Oscar A.
Udgivet: (2022)

Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate
af: Ruiz-Canizalez, Jaqueline
Udgivet: (2019)

Sauces: An undiscovered healthy complement in Mexican cuisine
af: Cárdenas-Castro, Alicia Paulina
Udgivet: (2019)

Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose
af: Lopez Diaz, Jose Alberto
Udgivet: (2020)

Mango phenolics increase serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets
af: Domínguez Avila, J. Abraham
Udgivet: (2018)

Anion interaction with homoditopic chlorodiorganotin(IV) dithiocarbamate complexes derived from a naphthalene diimide. A pathway to obtain metallomacrocycles
af: Claudio Catalan, Miguel Angel
Udgivet: (2020)

Synthesis of nanostructured Nickel compounds on conductive metallicsubstrates
af: Portillo, J.G.
Udgivet: (2019)

Identificación de compuestos fenólicos en extractos de almendra (Prunus dulcis) y nuez pecana (Carya illinoinensis) mediante cromatografía líquida acoplada a espectrometría de masas en tándem (HPLC-MS/MS).
af: De La Rosa Carrillo, Laura Alejandra Ardilla
Udgivet: (2019)

By-products of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
af: Vázquez-Flores, Alma A.
Udgivet: (2018)

Subproductos de frutos secos oleaginosos producidos en México (nuez pecana, pistache y almendra) como fuente de compuestos nutracéuticos y análisis de su actividad biológica
af: Vazquez-Flores, Alma A.
Udgivet: (2018)

Plant tissues as a source of nutraceutical compounds: fruit seeds, leaves, flowers and steams
af: Velderrain Rodríguez, Gustavo
Udgivet: (2018)

Antioxidant effect of polyphenolic compounds (PC) at different concentrations in IEC-6 cells
Udgivet: (2020)