000			01337nam a2200121Ia 4500
008			220615s9999||||xx |||||||||||||| ||und||
100			_aMiranda, Jose M.
245		0	_aAnalytical Technology in Nutrition Analysis
546			_aEnglish[eng]
650			_ablanching||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
856			_uhttps://mdpi.com/books/pdfview/book/2320
942			_cEB
999			_c15274 _d15274