Description

Book Synopsis

Bioaccessibility of carotenoids in fruits and derived products.- Bioaccessibility of amino acids in edible microalgae biomass.- Bioaccessibility of fatty acids in edible microalgae biomass.- Bioaccessibility of group B trichothecenes in bakery products.- Bioaccessibility of pesticides in fruits.- Bioaccessibility of bioactive compounds in fruit by-products.- Bioaccessibility of bioactives in coffe husks.- Absorption of iron by intestinal cells.- Bioaccessibility of aflatoxins in grains and flours.- Detection of dietary phenolic compounds in biological materials.- Screening of strains for the improvement on riboflavin bioaccessible fraction by fermentation.- Bioaccessibility of minerals in cassava (Manihot esculenta).- Bioaccessibility of ochratoxin in grape juice and wines.- Bioaccessibility of bioactive compounds in edible flowers.- Bioaccessibility of phenolic compounds in fermented native fruit.- Bioacessibility of isoflavones in okara.

Bioaccessibility of Compounds in Foods and Byproducts

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    A Hardback by Marciane Magnani

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      Publisher: Humana
      Publication Date: 21/09/2025
      ISBN13: 9781071647745, 978-1071647745
      ISBN10:
      Also in:
      Food and beverage technology

      Description

      Book Synopsis

      Bioaccessibility of carotenoids in fruits and derived products.- Bioaccessibility of amino acids in edible microalgae biomass.- Bioaccessibility of fatty acids in edible microalgae biomass.- Bioaccessibility of group B trichothecenes in bakery products.- Bioaccessibility of pesticides in fruits.- Bioaccessibility of bioactive compounds in fruit by-products.- Bioaccessibility of bioactives in coffe husks.- Absorption of iron by intestinal cells.- Bioaccessibility of aflatoxins in grains and flours.- Detection of dietary phenolic compounds in biological materials.- Screening of strains for the improvement on riboflavin bioaccessible fraction by fermentation.- Bioaccessibility of minerals in cassava (Manihot esculenta).- Bioaccessibility of ochratoxin in grape juice and wines.- Bioaccessibility of bioactive compounds in edible flowers.- Bioaccessibility of phenolic compounds in fermented native fruit.- Bioacessibility of isoflavones in okara.

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