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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Tác giả chính:	Makris, Dimitris (auth)
Tác giả khác:	?ahin, Selin (auth)
Định dạng:	Chương của sách
Được phát hành:	MDPI - Multidisciplinary Digital Publishing Institute 2020
Những chủ đề:	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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Polyphenolic Antioxidants from Agri-Food Waste Biomass

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