Cargando…

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional valu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Putnik, Predrag, Lorenzo, Jose M., Barba, Francisco J., Roohinejad, Shahin, Režek Jambrak, Anet, Granato, Daniel, Montesano, Domenico, Bursać Kovačević, Danijela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6069231/ https://www.ncbi.nlm.nih.gov/pubmed/29976906 http://dx.doi.org/10.3390/foods7070106

Ejemplares similares

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review
por: Putnik, Predrag, et al.
Publicado: (2017)

Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain
por: Djekic, Ilija, et al.
Publicado: (2019)

Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED)
por: Žuntar, Irena, et al.
Publicado: (2019)

Sustainable Functional Food Processing
por: Putnik, Predrag, et al.
Publicado: (2021)

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
por: Pateiro, Mirian, et al.
Publicado: (2021)

Food–Drug Interactions with Fruit Juices
por: Petric, Zvonimir, et al.
Publicado: (2020)

Pulsed Electric Field-Assisted Extraction of Aroma and Bioactive Compounds From Aromatic Plants and Food By-Products
por: Carpentieri, Serena, et al.
Publicado: (2022)

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy
por: Fidelis, Marina, et al.
Publicado: (2019)

Unauthorized Food Manipulation as a Criminal Offense: Food Authenticity, Legal Frameworks, Analytical Tools and Cases
por: Jurica, Karlo, et al.
Publicado: (2021)

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products
por: Roselló-Soto, Elena, et al.
Publicado: (2018)

Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals
por: Žuntar, Irena, et al.
Publicado: (2020)

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
por: Putnik, Predrag, et al.
Publicado: (2020)

Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea
por: Raghunath, Sonali, et al.
Publicado: (2023)

Whey Utilization: Sustainable Uses and Environmental Approach
por: Zandona, Elizabeta, et al.
Publicado: (2021)

Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants
por: Dimić, Ivana, et al.
Publicado: (2020)

Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques
por: Radivojac, Aleksandar, et al.
Publicado: (2021)

Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts
por: Alcántara, Cristina, et al.
Publicado: (2020)

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods
por: Duralija, Boris, et al.
Publicado: (2021)

Modification of Physico-Chemical Properties of Acryl-Coated Polypropylene Foils for Food Packaging by Reactive Particles from Oxygen Plasma
por: Vukušić, Tomislava, et al.
Publicado: (2018)

3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability
por: Bebek Markovinović, Anica, et al.
Publicado: (2023)

Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products
por: Šojić, Branislav, et al.
Publicado: (2022)

Utilizing Impedance for Quality Assessment of European Squid (Loligo Vulgaris) during Chilled Storage
por: Zavadlav, Sandra, et al.
Publicado: (2019)

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness
por: Bebek Markovinović, Anica, et al.
Publicado: (2022)

Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice
por: Manzoor, Muhammad Faisal, et al.
Publicado: (2022)

Development of a Pressurized Green Liquid Extraction Procedure to Recover Antioxidant Bioactive Compounds from Strawberry Tree Fruit (Arbutus unedo L.)
por: Bebek Markovinović, Anica, et al.
Publicado: (2023)

Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties
por: Stamenković, Zoran, et al.
Publicado: (2019)

Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice—A Chemometric Evaluation—Part I
por: Bebek Markovinović, Anica, et al.
Publicado: (2023)

The Potential of High Voltage Discharges for Green Solvent Extraction of Bioactive Compounds and Aromas from Rosemary (Rosmarinus officinalis L.)—Computational Simulation and Experimental Methods
por: Nutrizio, Marinela, et al.
Publicado: (2020)

Essential Oils from Apiaceae, Asteraceae, Cupressaceae and Lamiaceae Families Grown in Serbia: Comparative Chemical Profiling with In Vitro Antioxidant Activity
por: Gladikostić, Nevena, et al.
Publicado: (2023)

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

High Voltage Electrical Discharges as an Alternative Extraction Process of Phenolic and Volatile Compounds from Wild Thyme (Thymus serpyllum L.): In Silico and Experimental Approaches for Solubility Assessment
por: Nutrizio, Marinela, et al.
Publicado: (2020)

Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants
por: Milić, Anita, et al.
Publicado: (2022)

Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies
por: Škegro, Marko, et al.
Publicado: (2021)

Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling
por: Pavlić, Branimir, et al.
Publicado: (2023)

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals
por: Arshad, Rai Naveed, et al.
Publicado: (2022)

Chemometric Valorization of Strawberry (Fragaria x ananassa Duch.) cv. ‘Albion’ for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value
por: Bebek Markovinović, Anica, et al.
Publicado: (2022)

Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles
por: Nutrizio, Marinela, et al.
Publicado: (2023)

A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness
por: Bebek Markovinović, Anica, et al.
Publicado: (2022)

Recent developments in ultrasound approach for preservation of animal origin foods
por: Bariya, Akshay Rajendrabhai, et al.
Publicado: (2023)

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
por: Hassoun, Abdo, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_9v3tk8vi4kg2n45qnuob8s5q0s