Bioactive component analysis

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dc.authorscopusid55754670700
dc.authorscopusid56437916600
dc.authorscopusid55628003500
dc.authorscopusid55207260400
dc.authorscopusid23666338900
dc.contributor.authorKamiloglu,S.
dc.contributor.authorTomas,M.
dc.contributor.authorOzdal,T.
dc.contributor.authorYolci-Omeroglu,P.
dc.contributor.authorCapanoglu,E.
dc.date.accessioned2024-05-25T12:33:12Z
dc.date.available2024-05-25T12:33:12Z
dc.date.issued2020
dc.departmentOkan Universityen_US
dc.department-tempKamiloglu S., Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa, Gorukle, Turkey; Tomas M., Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey; Ozdal T., Department of Food Engineering, Faculty of Engineering, Istanbul Okan University, Istanbul, Turkey; Yolci-Omeroglu P., Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey; Capanoglu E., Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkeyen_US
dc.description.abstractBioactive compounds including polyphenols, carotenoids, vitamins, omega-3 fatty acids, organic acids, nucleosides and nucleotides, and phytosterols have attracted great attention due to their role in prevention of several chronic diseases. Accordingly, the methods that are used to analyze these compounds are of interest. Many attempts have been made to provide sensitive and selective analytical methods for the determination and characterization of the bioactive compounds. In this chapter, spectrophotometric, fluorometric, chromatographic, enzymatic, and electrophoretic methods that are used to analyze bioactive compounds among others are presented along with the required pretreatments. In addition, the advantages and disadvantages of the existing analysis methods are highlighted. © 2021 Elsevier Inc. All rights reserved.en_US
dc.identifier.citation19
dc.identifier.doi10.1016/B978-0-12-819493-5.00002-9
dc.identifier.endpage65en_US
dc.identifier.isbn978-012819493-5
dc.identifier.scopus2-s2.0-85122326004
dc.identifier.startpage41en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-819493-5.00002-9
dc.identifier.urihttps://hdl.handle.net/20.500.14517/2458
dc.language.isoen
dc.publisherElsevieren_US
dc.relation.ispartofInnovative Food Analysisen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarotenoidsen_US
dc.subjectNucleosides and nucleotidesen_US
dc.subjectOmega-3 fatty acidsen_US
dc.subjectOrganic acidsen_US
dc.subjectPhytosterolsen_US
dc.subjectPolyphenolsen_US
dc.subjectVitaminsen_US
dc.titleBioactive component analysisen_US
dc.typeBook Parten_US
dspace.entity.typePublication

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