Polyphenolic Antioxidants from Agri-Food Waste Biomass

Polyphenolic Antioxidants from Agri-Food Waste Biomass

The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomas...

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Auteur principal: Makris, Dimitris (auth)
Autres auteurs: ?ahin, Selin (auth)
Format: Chapitre de livre
Publié: MDPI - Multidisciplinary Digital Publishing Institute 2020
Sujets:
polyphenols
n/a
valorization
ultrasound assisted extraction
microwave assisted extraction
Box-Behnken design
HPLC-DAD-q-TOF-MS
Dioscorea batatas
green oleo-extraction
grape marc
quantitative analysis
natural antioxidants and flavors
antioxidant
infrared-assisted extraction
anti-ageing
anthocyanins
liquid chromatography-mass spectrometry
Chinese yam
functional food
extraction
olive mill wastewater
adsorbents
relative solubility simulation
HPLC-fluorometric detector (FLD)-MS
saffron
antioxidants
food-grade solvents
Mango
zero-waste biorefinery
response surface methodology
ophthalmic hydrogel
olive leaves
sonotrode ultrasonic-assisted extraction
vegetable oils and derivatives
anti-inflammatory
skin whitening
phenolics
Brewers' spent grains
proanthocyanidins
brewer's spent grain
anti-inflammatory and antioxidant activity
antimicrobial activity
by-products
antiplatelet activity
phenanthrenes
wine lees
bioactive compounds
deep eutectic solvents
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