Bioactive component analysis
| dc.authorscopusid | 55754670700 | |
| dc.authorscopusid | 56437916600 | |
| dc.authorscopusid | 55628003500 | |
| dc.authorscopusid | 55207260400 | |
| dc.authorscopusid | 23666338900 | |
| dc.contributor.author | Kamiloglu,S. | |
| dc.contributor.author | Tomas,M. | |
| dc.contributor.author | Ozdal,T. | |
| dc.contributor.author | Yolci-Omeroglu,P. | |
| dc.contributor.author | Capanoglu,E. | |
| dc.date.accessioned | 2024-05-25T12:33:12Z | |
| dc.date.available | 2024-05-25T12:33:12Z | |
| dc.date.issued | 2020 | |
| dc.department | Okan University | en_US |
| dc.department-temp | Kamiloglu 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, Turkey | en_US |
| dc.description.abstract | Bioactive 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.citationcount | 19 | |
| dc.identifier.doi | 10.1016/B978-0-12-819493-5.00002-9 | |
| dc.identifier.endpage | 65 | en_US |
| dc.identifier.isbn | 978-012819493-5 | |
| dc.identifier.scopus | 2-s2.0-85122326004 | |
| dc.identifier.startpage | 41 | en_US |
| dc.identifier.uri | https://doi.org/10.1016/B978-0-12-819493-5.00002-9 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14517/2458 | |
| dc.language.iso | en | |
| dc.publisher | Elsevier | en_US |
| dc.relation.ispartof | Innovative Food Analysis | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.scopus.citedbyCount | 30 | |
| dc.subject | Carotenoids | en_US |
| dc.subject | Nucleosides and nucleotides | en_US |
| dc.subject | Omega-3 fatty acids | en_US |
| dc.subject | Organic acids | en_US |
| dc.subject | Phytosterols | en_US |
| dc.subject | Polyphenols | en_US |
| dc.subject | Vitamins | en_US |
| dc.title | Bioactive component analysis | en_US |
| dc.type | Book Part | en_US |