TY - BOOK ID - 64930658 TI - Analytical Technology in Nutrition Analysis PY - 2020 SN - 3039287656 3039287648 PB - MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - blanching KW - n/a KW - acrylamide KW - thickness KW - seaweeds KW - N-carbamylglutamate KW - Chlorophyceae KW - EPA+DHA KW - hydrolysates KW - Phaeophyceae KW - carbohydrates KW - scanning electron microscopy KW - antioxidant KW - scorpion (Buthus martensii Karsch) protein KW - Gracilaria KW - animal products KW - milk KW - prebiotic KW - extraction KW - functional properties KW - refined commercial salmon oil KW - HPLC-MS/MS KW - total FA yield KW - avocado oil KW - n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration KW - DHA KW - alcalase KW - antioxidants compounds KW - flavourzyme KW - phenolic compounds KW - UPLC-MSE KW - oil extraction KW - frying time KW - response surface methodology KW - fatty acid profile KW - response surface methodology (RSM) KW - Amazonian fruits KW - water holding capacity KW - phenolic acids KW - amaranth protein KW - temperature KW - feeds KW - multiple response optimization KW - polysaccharides KW - fatty acids KW - Artemisia argyi leaves KW - seaweed KW - Rhodophyceae KW - process variable maximization KW - bioactive peptides KW - vitamins KW - EPA KW - desirability function KW - ultrasonic extraction KW - bioactive compounds KW - crisps KW - deep eutectic solvents UR - https://www.unicat.be/uniCat?func=search&query=sysid:64930658 AB - Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years. ER -