Natural Antioxidants

<p><em>Natural Antioxidants: Innovative Extraction and Application in Foods </em>compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the <em>Hypochaeris</em> and <em>Hyoseris</em> species pomegranate seed oil thyme hemp coriander olive mill wastewaters the edible mushroom <em>Hericium erinaceus</em> Brewer's spent grain broccoli byproducts cardoon and Norway spruce bark. Moreover the effect of different treatments such as blanching microwave exposure roasting and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts along with an understanding of the vast potential of natural extracts for the quality of food products. </p><p> </p><p>Readership</p><p><span style=color: rgba(0 0 0 1)>Food and nutrition researchers health professionals nutritionists and food science and chemistry students</span></p>