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...

Descripción completa

Detalles Bibliográficos

Autores principales:	Obasa, Peter, Adejumo, Bolanle Adenike, Agajo, James, Olorunsogo, Samuel Tunde, Fadipe, Labake
Formato:	Capítulo de libro
Lenguaje:	inglés
Publicado:	IntechOpen 2023
Materias:	Physical Sciences, Engineering and Technology
Acceso en línea:	https://www.intechopen.com/chapters/88225
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!