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Phenolic Compounds in Food

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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Saved in:
格式: Online
語言:英语
出版: MDPI - Multidisciplinary Digital Publishing Institute 2023
主題:
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
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
在線閱讀:ONIX_20230105_9783036561165_109
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總結: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.

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