Miranda, Jose M. <br/><br/>
Analytical Technology in Nutrition Analysis 

<br/><br/><br/>English[eng] 
<br/><br/><label>Subjects--Topical Terms: </label><br/>blanching||n/a||acrylamide||thickness||seaweeds||N-carbamylglutamate||Chlorophyceae||EPA+DHA||hydrolysates||Phaeophyceae||carbohydrates||scanning electron microscopy||antioxidant||scorpion (Buthus martensii Karsch) protein||Gracilaria||animal products||milk||prebiotic||extraction||functional properties||refined commercial salmon oil||HPLC-MS/MS||total FA yield||avocado oil||n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration||DHA||alcalase||antioxidants compounds||flavourzyme||phenolic compounds||UPLC-MSE||oil extraction||frying time||response surface methodology||fatty acid profile||response surface methodology (RSM)||Amazonian fruits||water holding capacity||phenolic acids||amaranth protein||temperature||feeds||multiple response optimization||polysaccharides||fatty acids||Artemisia argyi leaves||seaweed||Rhodophyceae||process variable maximization||bioactive peptides||vitamins||EPA||desirability function||ultrasonic extraction||bioactive compounds||crisps||deep eutectic solvents