Reprint
Phenolic Compounds in Food
Characterization and Health Benefits
Edited by
December 2022
220 pages
- ISBN978-3-0365-6116-5 (Hardback)
- ISBN978-3-0365-6115-8 (PDF)
This book is a reprint of the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits that was published in
Chemistry & Materials Science
Medicine & Pharmacology
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.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
chestnut; water curing; non-targeted MS analysis; antioxidants; Arecaceae; polyphenols; volatile content; antioxidant activity; liquid chromatography; inflammation; lung; oxidative damage; antiviral; polyphenol; phenolic acids; flavonoids; Vicia faba; functional food; green solvents; biologically active compounds; selective separation; medicinal plants; ultrasonic-assisted extraction; microwave-assisted extraction; kombucha; black tea; long-term storage; antioxidant scavenging activity; total phenolic content; meat quality; antioxidant activity; antimicrobial activity; functional food; C. scolymus; food quality; beverages; health properties; antioxidant activities; fibrinogen; albumin; rutin; tannic acid; resveratrol; binding properties; first order; flavonoids; kinetic modelling; phenolic acids; zero order; food processing; herbal tea; boiling; antioxidant activity; antimicrobial activity; EVOO; vegetables; phenolic compounds; thermal treatment; processing techniques; bioaccessibility; bioavailability; n/a