Cargando…

Flavonoids from Plants to Foods: From Green Extraction to Healthy Food Ingredient

Detalles Bibliográficos
Autores principales:	Carmela, Gerardi, Giovanna, Giovinazzo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102910/ https://www.ncbi.nlm.nih.gov/pubmed/35565984 http://dx.doi.org/10.3390/molecules27092633

Ejemplares similares

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry
por: Carpentieri, Serena, et al.
Publicado: (2021)

Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods
por: Blando, Federica, et al.
Publicado: (2004)

Strategies for Reuse of Skins Separated From Grape Pomace as Ingredient of Functional Beverages
por: Gerardi, Carmela, et al.
Publicado: (2020)

Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential
por: Gerardi, Carmela, et al.
Publicado: (2023)

Green Extraction Technology of Polyphenols from Food By-Products
por: Kyriakoudi, Anastasia, et al.
Publicado: (2022)

Active Ingredients from Foods: Biochemical and Processing Aspects
por: Montserrat-de la Paz, Sergio
Publicado: (2021)

Food ingredients and supplements: is this the future?
por: Riso, Patrizia, et al.
Publicado: (2012)

Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review
por: Martínez-Zamora, Lorena, et al.
Publicado: (2023)

Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties
por: Donno, Dario, et al.
Publicado: (2020)

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization
por: Verni, Michela, et al.
Publicado: (2022)

Comparison of Antibacterial and Antioxidant Properties of Red (cv. Negramaro) and White (cv. Fiano) Skin Pomace Extracts
por: Gerardi, Carmela, et al.
Publicado: (2021)

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods
por: Iriondo-DeHond, Maite, et al.
Publicado: (2018)

Editorial: Natural extracts as food ingredients: from chemistry to health
por: Salas, Erika, et al.
Publicado: (2023)

Bioactive Phytochemicals and Functional Food Ingredients in Fruits and Vegetables
por: Giampieri, Francesca, et al.
Publicado: (2020)

Emerging Processes for Sustainable Processing of Food Ingredients and Products
por: Castro-Muñoz, Roberto
Publicado: (2023)

Bioactive Ingredients for Safe and Health-Promoting Functional Foods
por: Vanin, Fernanda Maria, et al.
Publicado: (2023)

Encapsulation of Grape (Vitis vinifera L.) Pomace Polyphenols in Soybean Extract-Based Hydrogel Beads as Carriers of Polyphenols and pH-Monitoring Devices
por: Viscusi, Gianluca, et al.
Publicado: (2022)

The Multiple Ingredients Effect: The More Diverse (Un)Healthy Ingredients, the More (Un)Healthy the Food
por: Jeong, Yunjoo, et al.
Publicado: (2020)

Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains
por: Martínez-Villaluenga, Cristina, et al.
Publicado: (2023)

Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications
por: Clemente, Alfonso, et al.
Publicado: (2020)

Apple Pomace Extract as a Sustainable Food Ingredient
por: Fernandes, Pedro A. R., et al.
Publicado: (2019)

The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations
por: Dini, Irene, et al.
Publicado: (2021)

Biotechnology and food ingredients
Publicado: (1991)

Plants as Biofactories to Produce Food, Medicines, and Materials for a True Green Revolution
por: Zarrelli, Armando
Publicado: (2022)

Flavonoids in food.
por: Adler, Tina
Publicado: (2003)

From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste
por: Jaouhari, Yassine, et al.
Publicado: (2023)

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
por: Yiu, Canice Chun-Yin, et al.
Publicado: (2023)

Can Natural Polyphenols Help in Reducing Cytokine Storm in COVID-19 Patients?
por: Giovinazzo, Giovanna, et al.
Publicado: (2020)

Valorization of Wild Edible Plants as Food Ingredients and Their Economic Value
por: Clemente-Villalba, Jesús, et al.
Publicado: (2023)

Extracts Rich in Nutrients as Novel Food Ingredients to Be Used in Food Supplements: A Proposal Classification
por: López-Rodríguez, Ricardo, et al.
Publicado: (2022)

Rice Bran: From Waste to Nutritious Food Ingredients
por: Tan, Bee Ling, et al.
Publicado: (2023)

Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends
por: Gubser, Geraldine, et al.
Publicado: (2021)

Extra ingredients: hormones in food.
por: Solomon, G L
Publicado: (1994)

Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets
por: Cravotto, Christian, et al.
Publicado: (2022)

Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies
por: Hu, Shuai, et al.
Publicado: (2023)

Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides
por: Doherty, Aoife, et al.
Publicado: (2021)

Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients
por: Rivera del Rio, Andrea, et al.
Publicado: (2022)

Plant sterols: factors affecting their efficacy and safety as functional food ingredients
por: Berger, Alvin, et al.
Publicado: (2004)

Editorial: In vitro digestion and health benefits of ingredients in plant-based foods
por: Zou, Liang, et al.
Publicado: (2023)

Natural Foods from Plant Sources in Preventing Nontransmissible Diseases
por: Wanderley, Almir Gonçalves, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_8254vtf84btjc2g5nc3f91rlpe