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This volume provides detailed and comprehensive descriptions of the methodologies and procedures used to evaluate bioaccessibility in different food compounds. Chapters focus on phenolics, minerals, carotenoids, fatty acids, and other bioactive molecules. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Bioaccessibility of Compounds in Foods and Byproducts aims to be comprehensive guide for researchers in the field.
Table des matières
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.
Résumé
This volume provides detailed and comprehensive descriptions of the methodologies and procedures used to evaluate bioaccessibility in different food compounds.
