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http://localhost:8080/xmlui/handle/123456789/146346| 標題: | Artificial Intelligence - Scope and Limitations |
| 作者: | Dinesh G. Harkut |
| 公開日期: | 2019 |
| 出版社: | IntechOpen |
| 連結: | https://www.intechopen.com/books/artificial-intelligence-scope-and-limitations |
| 關鍵字: | Computer science;anthocyanins;polyphenolic compounds;classic extraction;ultrasound assisted extraction;antioxidant capacity;daidzein;cyclodextrin;inclusion complex;antioxidant activity;trans-cinnamaldehyde;?-cyclodextrin;self-inclusion;anti-inflammation;antioxidant;Pleurotus ostreatus;antioxidant activity;polyphenols;digestibility;fermentation;cereals;legumes;Chinese mistletoes;phenolics;phenolic contents;antioxidant activity;forest residues;phenolic compounds;natural antioxidants;quercitrin;value-added by-products;Camellia sinensis;black teas;catechins;antioxidant activity;LC-ESI-Q-TOF-MS;principal component analysis;extractable;non-extractable;antioxidant activity;agglomerative hierarchical clustering;principal component analysis;multivariate analysis;nuclear magnetic spectroscopy;nitric oxide scavengers;pre-column HPLC method;Aloysia triphylla;phenolics;antioxidants;dietary supplements;botanicals;bioactive compounds;antioxidants;study approach;integrated food research;dedicated databases;dietary assessment.;biorefinery;circular economy;grape seed;bio-based;chemometrics;Cagnulari marc;Naviglio Extractor®;green extraction;endothelial cell;oxidative stress;polyphenols;berries jam;phenolic acids;flavonols glycosides;degradation;HPLC-ESI/MS;antioxidant properties;digestive enzyme;nutrient;polymerization;proanthocyanidins;eggplant;flour;phenolics;antioxidant activity;functional ingredient;sour cherry;anthocyanins;extractable polyphenols;non-extractable polyphenols;Italian popular recipes;food composition database;antioxidant properties;extractable compounds;non-extractable compounds;ferric reducing antioxidant power (FRAP);total polyphenol content (TPC);n/a |
| ISBN: | 9781789859355 9781789859362 |
| 主題: | 教科書-自然科學類 |
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