Polyphenol Extraction for the Enhancement of Food Lipid Quality, with an Emphasis on the Roles of Extraction Technologies, Moisture and Drying Temperature
Polyphenols increase food lipid quality, the taste, stability, and health advantages of lipids in different dietary applications. Polyphenol content depends on the extraction process, moisture, and drying temperature. Polyphenol due to antioxidant and antibacterial capabilities, natural compounds, a...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2023
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/88225 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: Polyphenol Extraction for the Enhancement of Food Lipid Quality, with an Emphasis on the Roles of Extraction Technologies, Moisture and Drying Temperature
- Development and Optimization of Flakes from Some Selected Locally Available Food Materials
- Effects of veneer drying at high temperature and chemical treatments on equilibrium moisture content of plywood
- Antimicrobial effect of polyphenolic extracts present in ananas comosus
- Technoeconomic analysis of broccoli biorefineries for polyphenol extraction and biobutanol production
- Plant Polyphenols: Extraction, Structural Characterization, Hemisynthesis and Antioxidant Properties
- Eat Tasty and Healthy: Role of Polyphenols in Functional Foods