Application of polyphenols in foods and food models /
Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactivity and functional effects in humans. This book covers t...
| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, MA ; San Diego, CA ; Oxford, United Kingdom ; London, United Kingdom :
Academic Press, an imprint of Elsevier,
2021.
|
| Edition: | First edition. |
| Series: | Advances in food and nutrition research ;
v. 98. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactivity and functional effects in humans. This book covers the basic chemical composition and structure of phenolic compounds and focus on their technological applications in food models and products: nondairy and dairy beverages, bakery, and meat-based foods. Additionally, food preservation aspects, including the effects of polyphenols additions on the product's shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative aspects of polyphenol-rich extracts are considered and holistically debated. Toxicological safety of polyphenols in foods is explained and discussed Application of polyphenols in dairy and nondairy foods is discussed Effects of polyphenols on food preservation/shelf-life are explained. |
|---|---|
| Physical Description: | 1 online resource (xii, 320 pages) : illustrations. |
| Bibliography: | Includes bibliographical references at the end of each chapter. |
| ISBN: | 9780128225073 0128225076 |