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Catalyzed Synthesis of Natural Products

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ISBN: 9783039219483 9783039219490 Year: Pages: 82 DOI: 10.3390/books978-3-03921-949-0 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Chemistry (General) --- Organic Chemistry
Added to DOAB on : 2020-01-07 09:08:26
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Natural products have been a source of inspiration for chemists and chemical biologists for many years, and have a special relevance in the chemical space. In recent years, several novel synthetic strategies have appeared, such as diversity-oriented synthesis (DOS), biological-oriented synthesis (BiOS), and function-oriented synthesis (FOS), for accessing complex and functionally diverse molecules. In this manner, the synthesis of natural products has evolved towards simpler and ecological methods using biotransformation, combinatorial chemistry, or organocatalysts. In this issue, Prof. Chojnacka shows demonstrates the use of immobilized lipases as catalysts to aid in the synthesis of phosphatidylcholine enriched with myristic acid. Profs. Vila and Pedro used catalysts derived from (S)-mandelic acid to achieve the catalytic enantioselective addition of dimethylzinc to isatins. Prof. Diez shows the possibility of the obtention of 7,8-carvone epoxides in a diastereoselective manner using proline, quinidine, and diphenylprolinol as organocatalysts. A cheap, simple, clean, and scalable method involves the use of deep eutectic mixtures as reaction media, and Profs. Alonso and Guillena describe the use of this methodology for the enantioselective, organocatalyzed ?-amination of 1,3-dicarbonyl compounds. Biotransformations have been one of the methodologies for more efficient synthesis of natural products. Prof. Wu transforms ergostane triterpenoid antcin K using Psychrobacillus sp. Ak 187. Finally, Prof. Kovayashi reviews the total synthesis and biological evaluation of phaeosphaerides. The reader, through this issue, could gain an idea of the new directions that the synthesis of natural products using catalysts will have in the years to come.

Polyphenolic Antioxidants from Agri-Food Waste Biomass

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ISBN: 9783039286744 / 9783039286751 Year: Pages: 168 DOI: 10.3390/books978-3-03928-675-1 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.

Analytical Technology in Nutrition Analysis

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ISBN: 9783039287642 / 9783039287659 Year: Pages: 172 DOI: 10.3390/books978-3-03928-765-9 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.

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