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...

Spremljeno u:

Bibliografski detalji
Glavni autor:	de la Rosa, Laura A.
Daljnji autori:	Martínez-Ruiz, Nina del Rocío, Domínguez-Ávila, Abraham, Alvarez-Parrilla, Emilio
Format:	Capítulo de libro
Jezik:	English
Izdano:	CRC Press, Taylor & Francis 2018
Teme:	phenolic compounds herbs and spices info:eu-repo/classification/cti/6
Online pristup:	https://www.crcpress.com/Phenolic-Compounds-in-Food-Characterization-and-Analysis/Nollet-Gutierrez-Uribe/p/book/9781498722964
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

Similar Items

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

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

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

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

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

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

Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value
od: Abraham, Wall-Medrano
Izdano: (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
Izdano: (2024)

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

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

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
od: Subiria-Cueto, Rodrigo
Izdano: (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
Izdano: (2021)

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

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

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

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

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

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

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

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

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

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

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

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

Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products
Izdano: (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
od: Vazquez-Flores, Alma Angélica
Izdano: (2024)

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

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

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

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

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

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

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

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

Synthesis of nanostructured Nickel compounds on conductive metallicsubstrates
od: Portillo, J.G.
Izdano: (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).
od: De La Rosa Carrillo, Laura Alejandra Ardilla
Izdano: (2019)

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

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

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