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Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food

It is our pleasure to present this Special Issue of Molecules entitled "Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food". Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, con...

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Bibliographic Details
Main Author: Oszmianski, Jan
Other Authors: Lachowicz-Wiśniewska, Sabina
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Natural Food
Functional Food
Konjac
Phenolic Compounds
Mauritia Flexuosa (aguaje)
Reducing Power
Pro-healthy Properties
Bioaccessibility
Helianthus Tuberosus
Apple
Volatile Compounds
Genetic Resources
Food Processing
Fructans
Antioxidants
Carotenoids
Dissolution Test
Free Radical Scavenging Activity
Total Polyphenols Content
Calorific Value
Controlled Dehydration
Antioxidant Activity
Thyme
Thermal Process
Microbial
Innovative Food
Immature Seeds
Internal Water Content
Drying
Plant Polyphenols
Sensory Properties
Linseed Flour
Hplc-dad
Inoculation
Functionalization Of Food
Biology, Life Sciences / Bicssc
Chocolate
Lactic Acid Bacteria
Coffee Arabica
Snack
Fodmap
Caffeine
Phenolic Content
Tannins
Lipid Oxidation
Dry Herbs
Fat Substitute
Encapsulation
Baking
Carotenoids Content
Ph Of Infusions
Mature Seeds
Cytotoxicity
Cultural Studies: Food And Society / Bicssc
Chlorophyll
Flavonoids
Brewing Methods
Electronic Nose Analysis
Bioavailability
Research And Information: General / Bicssc
Chlorophyll Content
Isoflavone Conversion
Sourdough Fermentation
Polyphenols
Roasting Process
Oregano
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary:It is our pleasure to present this Special Issue of Molecules entitled "Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food". Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds-especially phenolic compounds-in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (230 p.)
ISBN:books978-3-0365-4459-5
9783036544601
9783036544595

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