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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Bibliographic Details
Other Authors:	Oszmianski, Jan (Editor), Lachowicz-Wiśniewska, Sabina (Other)
Format:	eBook
Language:	Inglés
Published:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:	Research & information: general Biology, life sciences Food & society 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
See on Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009669507506719