Phenolic compounds in herbs and spices

Phenolic compounds in herbs and spices

There will always be a need for analyzing methods of food compounds and properties. Current trends in analyzing methods include automation, increasing the speed of analyses, and miniaturization. The unit of detection has evolved over the years from micrograms to picograms. A classical pathway of a...

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Bibliografische gegevens
Hoofdauteur:	de la Rosa, Laura A.
Andere auteurs:	Martínez-Ruiz, Nina del Rocío, Domínguez-Ávila, Abraham, Alvarez-Parrilla, Emilio
Formaat:	Capítulo de libro
Taal:	English
Gepubliceerd in:	CRC Press, Taylor & Francis 2018
Onderwerpen:	phenolic compounds herbs and spices info:eu-repo/classification/cti/6
Online toegang:	https://www.crcpress.com/Phenolic-Compounds-in-Food-Characterization-and-Analysis/Nollet-Gutierrez-Uribe/p/book/9781498722964
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
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Synergistic interactions between tocol and phenolic extracts from tree nuts species against human cancer cell lines
door: Abraham, Wall-Medrano
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The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
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Cardioprotective effect of red wine and grape pomace
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Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico
door: Quiñonez Martínez, Miroslava
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Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
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Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value
door: Abraham, Wall-Medrano
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Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
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Cápsulas de polvo de arándano (Vaccinium corymbosum L.) como propuesta nutracéutica para mejorar la estabilidad gastrointestinal in vitro de compuestos fenólicos
door: Abraham, Wall-Medrano
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Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder
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Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
door: Subiria-Cueto, Rodrigo
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Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol
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Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
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Sweet potato (Ipomoea batatas L.) phenotypes: From Agroindustry to health effects
door: Abraham, Wall-Medrano
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Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
door: González-Aguilar, Gustavo A.
Gepubliceerd in: (2018)

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits
door: de Camargo, Adriano Costa
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Characterization of Polyphenolic Compounds from Bacopa procumbens and Their Effects on Wound-Healing Process
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Modulatory effects of main Mango (Mangifera indica L. cv. “Ataulfo”) phenolics on the growth of selected probiotic and pathogenic bacteria
door: Pacheco-Ordaz, R.
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Canine Detection of the Volatile Organic Compounds Related to Cervical Cancer Cells
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Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
door: Ayala Zavala, Jesus Fernando
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In vitro cytotoxic activity of bark extracts from Pinus durangensis Martinez and Quercus sideroxyla Bonpl.
door: Soto Garcia, Marcela
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Phenolic compounds profile in extracts of Smilax spp., antioxidant activity, and inhibition of advanced glycation end products
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Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
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Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico
door: Alvarez-Parrilla, Emilio
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Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products
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Identification of Amino Acids and Polyphenolic Metabolites in Human Plasma by UHPLC-ESI-QTOF-MS/MS, after the Chronic Intake of a Functional Meal in an Elderly Population
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Ingestión de compuestos fenólicos en población adulta mayor (consumption of phenolic compounds in the elderly population).
door: Cereceres-Aragon, Andrea
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Synergistic Interactions between Tocol and Phenolic Extracts from Different Tree Nut Species against Human Cancer Cell Lines
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Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
door: Muñoz-Bernal, Oscar A.
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Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate
door: Ruiz-Canizalez, Jaqueline
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Sauces: An undiscovered healthy complement in Mexican cuisine
door: Cárdenas-Castro, Alicia Paulina
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Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose
door: Lopez Diaz, Jose Alberto
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Mango phenolics increase serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets
door: Domínguez Avila, J. Abraham
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Anion interaction with homoditopic chlorodiorganotin(IV) dithiocarbamate complexes derived from a naphthalene diimide. A pathway to obtain metallomacrocycles
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Synthesis of nanostructured Nickel compounds on conductive metallicsubstrates
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Identificación de compuestos fenólicos en extractos de almendra (Prunus dulcis) y nuez pecana (Carya illinoinensis) mediante cromatografía líquida acoplada a espectrometría de masas en tándem (HPLC-MS/MS).
door: De La Rosa Carrillo, Laura Alejandra Ardilla
Gepubliceerd in: (2019)

By-products of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
door: Vázquez-Flores, Alma A.
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Subproductos de frutos secos oleaginosos producidos en México (nuez pecana, pistache y almendra) como fuente de compuestos nutracéuticos y análisis de su actividad biológica
door: Vazquez-Flores, Alma A.
Gepubliceerd in: (2018)

Plant tissues as a source of nutraceutical compounds: fruit seeds, leaves, flowers and steams
door: Velderrain Rodríguez, Gustavo
Gepubliceerd in: (2018)

Antioxidant effect of polyphenolic compounds (PC) at different concentrations in IEC-6 cells
Gepubliceerd in: (2020)