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Phenolic Compounds in Food Characterization and Health Benefits

Phenolic compounds in food such as fruits, vegetables, wine, spices, and oils have been characterized and their possible effects on human health has been studied in depth. Several technological aspects have also been considered concerning the sustainable extraction of phenolic compounds, the long-te...

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Bibliographic Details
Main Author: Nardini, Mirella
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
C. Scolymus
Functional Food
Phenolic Compounds
Inflammation
Bioaccessibility
Selective Separation
N/a
Vegetables
Medicinal Plants
Antioxidant Scavenging Activity
Total Phenolic Content
Food Processing
Antioxidants
Long-term Storage
Antioxidant Activity
Evoo
Black Tea
Phenolic Acids
Zero Order
Microwave-assisted Extraction
Rutin
Ultrasonic-assisted Extraction
Albumin
Beverages
Vicia Faba
Oxidative Damage
Antioxidant Activities
Research & Information: General / Bicssc
Thermal Treatment
Biology, Life Sciences / Bicssc
Herbal Tea
Food Quality
Lung
Kombucha
Polyphenol
Antiviral
Green Solvents
Kinetic Modelling
Fibrinogen
Food & Society / Bicssc
Chestnut
Liquid Chromatography
Resveratrol
Biologically Active Compounds
Health Properties
Tannic Acid
Boiling
First Order
Volatile Content
Water Curing
Arecaceae
Meat Quality
Flavonoids
Processing Techniques
Non-targeted Ms Analysis
Bioavailability
Polyphenols
Antimicrobial Activity
Binding Properties
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary:Phenolic compounds in food such as fruits, vegetables, wine, spices, and oils have been characterized and their possible effects on human health has been studied in depth. Several technological aspects have also been considered concerning the sustainable extraction of phenolic compounds, the long-term storage effects, and the influence of fermentation and boiling techniques on their properties.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (220 p.)
ISBN:books978-3-0365-6115-8
9783036561165
9783036561158

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