Titlebook: Handbook of Food Bioactive Ingredients; Properties and Appli Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gan Living reference work 20220

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Zur Bewältigung der Kriegsschuldfragebioactive compounds. Inheriting previous research achievements, chemical structure of gallotannins was illustrated; degradation and synthetic routes to gallotannins were summarized. On this basis, distribution in the nature also including the distinction of gallotannins was discussed. More than that

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https://doi.org/10.1007/978-3-663-06758-0ruits, especially red grapes, cocoa, and their seeds, in food, biochemistry, cosmetics, and textile fields, has been also researched in recent years. The main goal of this chapter is to review the structural properties, subgroups, classification, major sources, and bioaccessibility of the procyanidi

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https://doi.org/10.1007/978-3-663-07532-5in food. Therefore, several encapsulation methodologies are being studied in order to protect bioactive peptides, enhance their bioavailability as well as to enhance their sensory and physicochemical properties..This chapter summarizes current knowledge on peptides from meat, milk, and eggs, the mai

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https://doi.org/10.1007/978-3-662-29452-9es and glutathione content, among others), inhibition of enzymes associated with type 2 diabetes development, and antitumor (the same sequence has been found in several kinds of seeds). Hypocholesterolemic, antithrombotic, immunomodulatory, antimicrobial, and other activities have been also reported

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https://doi.org/10.1007/978-3-642-75181-3een extensively investigated through their extraction, purification, isolation, identification, and determination of their bioactivity using in vitro, in silico, and in vivo studies. Yeast-derived bioactive peptides can be produced through autolysis or hydrolysis of yeast cells with commercial prote

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Zur Dichtebestimmung von Faserntion, supercritical fluid fractionation, and urea complexation are implemented; among the mentioned methods, urea complexation has led to better results of ω-3 PUFAs withdrawal from free fatty acids (FFAs) while being less inconvenient.