Phenolic Compounds in Food

doi:10.3390/books978-3-0365-6115-8

Format

Hardback

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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

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Phenolic Compounds in Food

Characterization and Health Benefits

Edited by

December 2022

220 pages

ISBN 978-3-0365-6116-5 (Hardback)
ISBN 978-3-0365-6115-8 (PDF)

https://doi.org/10.3390/books978-3-0365-6115-8

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This is a Reprint of the Special Issue Phenolic Compounds in Food: Characterization and Health Benefits that was published in

Biology & Life Sciences

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.