Antioxidant Enriched into Extruded Food: Strategies for Stability, Functionality, and Application
Tan M. Le
Topics & Concepts
AntioxidantFood scienceFood fortificationChemistryMaillard reactionBioavailabilityFunctional foodFortificationExtrusionBiotechnologyFood productsFood industryHealth benefitsBiochemical engineeringFood processingShelf lifeHuman studiesFlavorPolyphenolNovel foodNutraceuticalFood qualityNutrigenomicsBiochemistryPhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityFood composition and properties