Phenolic Compounds in Food : Characterization and Health Benefits

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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Nardini, Mirella
Year of Publication:2022
Language:English
Physical Description:1 electronic resource (220 p.)
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spelling Nardini, Mirella edt
Phenolic Compounds in Food Characterization and Health Benefits
Phenolic Compounds in Food
Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
1 electronic resource (220 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
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.
English
Research & information: general bicssc
Biology, life sciences bicssc
Food & society bicssc
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
antimicrobial activity
C. scolymus
food quality
beverages
health properties
antioxidant activities
fibrinogen
albumin
rutin
tannic acid
resveratrol
binding properties
first order
kinetic modelling
zero order
food processing
herbal tea
boiling
EVOO
vegetables
phenolic compounds
thermal treatment
processing techniques
bioaccessibility
bioavailability
3-0365-6116-1
Nardini, Mirella oth
language English
format eBook
author2 Nardini, Mirella
author_facet Nardini, Mirella
author2_variant m n mn
author2_role Sonstige
title Phenolic Compounds in Food Characterization and Health Benefits
spellingShingle Phenolic Compounds in Food Characterization and Health Benefits
title_sub Characterization and Health Benefits
title_full Phenolic Compounds in Food Characterization and Health Benefits
title_fullStr Phenolic Compounds in Food Characterization and Health Benefits
title_full_unstemmed Phenolic Compounds in Food Characterization and Health Benefits
title_auth Phenolic Compounds in Food Characterization and Health Benefits
title_alt Phenolic Compounds in Food
title_new Phenolic Compounds in Food
title_sort phenolic compounds in food characterization and health benefits
publisher MDPI - Multidisciplinary Digital Publishing Institute
publishDate 2022
physical 1 electronic resource (220 p.)
isbn 3-0365-6115-3
3-0365-6116-1
illustrated Not Illustrated
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is_hierarchy_title Phenolic Compounds in Food Characterization and Health Benefits
author2_original_writing_str_mv noLinkedField
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