Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition
Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food—Second Edition”. Bioactive compounds, including phenolic ingredients, have long been used as important constituents of a healthy diet. As a result, consumer awareness about the im...
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| Định dạng: | Online |
|---|---|
| Ngôn ngữ: | Tiếng Anh |
| Được phát hành: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Những chủ đề: | |
| Truy cập trực tuyến: | ONIX_20231130_9783036590356_154 |
| Các nhãn: |
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| _version_ | 1869525877441691648 |
|---|---|
| collection | Directory of Open Access Books |
| description | Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food—Second Edition”. 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 minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, we published 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 attract considerable interest among a large group of our readers from different disciplines and research fields. |
| format | Online |
| id | doab-20.500.12854ir-128702 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1287022024-03-28T03:33:02Z Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition Lachowicz-Wiśniewska, Sabina cherry elaeagnus chemical composition biologically active compounds antioxidant activity cultivation sea-buckthorn defatted juice wheat beer beer quality bioactive compounds antioxidant potential of beer Saskatoon berry fruit ozonation wheat beers quality of fruity wheat beers Physalis alkekengi bladder cherry fruit seeds peel pulp oil composition concretes ultrasound acetic acid peracetic acid disinfection vegetables ready-to-eat food safety non-chlorine sanitizer emerging technologies untargeted metabolomics markers food processing processing degree antioxidant bitter gourd carotenoid fruit stage polyphenol thermal processing antioxidants cuticular waxes cyclooxygenases GC-MS Golden Delicious Ligol Malus domestica phytosterols Redkroft triterpenes ursolic acid okara sustainable food production buckwheat rice millet phenolics antioxidant properties polyphenols color yeast quality of wine wine preservation environmental protection thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PN Chemistry thema EDItEUR::P Mathematics and Science::PN Chemistry::PNF Analytical chemistry Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food—Second Edition”. 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 minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, we published 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 attract considerable interest among a large group of our readers from different disciplines and research fields. 2023-11-30T20:44:47Z 2023-11-30T20:44:47Z 2023 book ONIX_20231130_9783036590356_154 9783036590356 9783036590349 https://directory.doabooks.org/handle/20.500.12854/128702 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/8166 https://mdpi.com/books/pdfview/book/8166 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-9034-9 10.3390/books978-3-0365-9034-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036590356 9783036590349 168 Basel open access |
| spellingShingle | cherry elaeagnus chemical composition biologically active compounds antioxidant activity cultivation sea-buckthorn defatted juice wheat beer beer quality bioactive compounds antioxidant potential of beer Saskatoon berry fruit ozonation wheat beers quality of fruity wheat beers Physalis alkekengi bladder cherry fruit seeds peel pulp oil composition concretes ultrasound acetic acid peracetic acid disinfection vegetables ready-to-eat food safety non-chlorine sanitizer emerging technologies untargeted metabolomics markers food processing processing degree antioxidant bitter gourd carotenoid fruit stage polyphenol thermal processing antioxidants cuticular waxes cyclooxygenases GC-MS Golden Delicious Ligol Malus domestica phytosterols Redkroft triterpenes ursolic acid okara sustainable food production buckwheat rice millet phenolics antioxidant properties polyphenols color yeast quality of wine wine preservation environmental protection thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PN Chemistry thema EDItEUR::P Mathematics and Science::PN Chemistry::PNF Analytical chemistry Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition |
| title | Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition |
| title_full | Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition |
| title_fullStr | Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition |
| title_full_unstemmed | Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition |
| title_short | Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition |
| title_sort | food processing and its impact on phenolic and other bioactive constituents in food second edition |
| topic | cherry elaeagnus chemical composition biologically active compounds antioxidant activity cultivation sea-buckthorn defatted juice wheat beer beer quality bioactive compounds antioxidant potential of beer Saskatoon berry fruit ozonation wheat beers quality of fruity wheat beers Physalis alkekengi bladder cherry fruit seeds peel pulp oil composition concretes ultrasound acetic acid peracetic acid disinfection vegetables ready-to-eat food safety non-chlorine sanitizer emerging technologies untargeted metabolomics markers food processing processing degree antioxidant bitter gourd carotenoid fruit stage polyphenol thermal processing antioxidants cuticular waxes cyclooxygenases GC-MS Golden Delicious Ligol Malus domestica phytosterols Redkroft triterpenes ursolic acid okara sustainable food production buckwheat rice millet phenolics antioxidant properties polyphenols color yeast quality of wine wine preservation environmental protection thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PN Chemistry thema EDItEUR::P Mathematics and Science::PN Chemistry::PNF Analytical chemistry |
| topic_facet | cherry elaeagnus chemical composition biologically active compounds antioxidant activity cultivation sea-buckthorn defatted juice wheat beer beer quality bioactive compounds antioxidant potential of beer Saskatoon berry fruit ozonation wheat beers quality of fruity wheat beers Physalis alkekengi bladder cherry fruit seeds peel pulp oil composition concretes ultrasound acetic acid peracetic acid disinfection vegetables ready-to-eat food safety non-chlorine sanitizer emerging technologies untargeted metabolomics markers food processing processing degree antioxidant bitter gourd carotenoid fruit stage polyphenol thermal processing antioxidants cuticular waxes cyclooxygenases GC-MS Golden Delicious Ligol Malus domestica phytosterols Redkroft triterpenes ursolic acid okara sustainable food production buckwheat rice millet phenolics antioxidant properties polyphenols color yeast quality of wine wine preservation environmental protection thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PN Chemistry thema EDItEUR::P Mathematics and Science::PN Chemistry::PNF Analytical chemistry |
| url | ONIX_20231130_9783036590356_154 |