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, consumer awar...
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| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (230 p.) |
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Oszmianski, Jan edt Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food Basel MDPI - Multidisciplinary Digital Publishing Institute 2022 1 electronic resource (230 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier 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. English Research & information: general bicssc Biology, life sciences bicssc Food & society bicssc apple phenolic compounds genetic resources HPLC-DAD thyme oregano dry herbs polyphenols chlorophyll carotenoids microbial cytotoxicity dissolution test functional food innovative food drying natural food Helianthus tuberosus pro-healthy properties plant polyphenols food processing phenolic content bioavailability bioaccessibility coffee Arabica roasting process brewing methods antioxidant activity flavonoids caffeine pH of infusions tannins snack baking carotenoids content chlorophyll content total polyphenols content calorific value sensory properties sourdough fermentation inoculation lactic acid bacteria FODMAP fructans antioxidants chocolate free radical scavenging activity reducing power functionalization of food electronic nose analysis isoflavone conversion thermal process immature seeds mature seeds internal water content konjac linseed flour fat substitute volatile compounds lipid oxidation encapsulation Mauritia flexuosa (aguaje) controlled dehydration 3-0365-4460-7 3-0365-4459-3 Lachowicz-Wiśniewska, Sabina edt Oszmianski, Jan oth Lachowicz-Wiśniewska, Sabina oth |
| language |
English |
| format |
eBook |
| author2 |
Lachowicz-Wiśniewska, Sabina Oszmianski, Jan Lachowicz-Wiśniewska, Sabina |
| author_facet |
Lachowicz-Wiśniewska, Sabina Oszmianski, Jan Lachowicz-Wiśniewska, Sabina |
| author2_variant |
j o jo s l w slw |
| author2_role |
HerausgeberIn Sonstige Sonstige |
| title |
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food |
| spellingShingle |
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food |
| title_full |
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food |
| title_fullStr |
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food |
| title_full_unstemmed |
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food |
| title_auth |
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food |
| title_new |
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food |
| title_sort |
food processing and its impact on phenolic and other bioactive constituents in food |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| publishDate |
2022 |
| physical |
1 electronic resource (230 p.) |
| isbn |
3-0365-4460-7 3-0365-4459-3 |
| illustrated |
Not Illustrated |
| work_keys_str_mv |
AT oszmianskijan foodprocessinganditsimpactonphenolicandotherbioactiveconstituentsinfood AT lachowiczwisniewskasabina foodprocessinganditsimpactonphenolicandotherbioactiveconstituentsinfood |
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(CKB)5690000000012053 (oapen)https://directory.doabooks.org/handle/20.500.12854/87485 (EXLCZ)995690000000012053 |
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cr |
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Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food |
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