- Titulinis
- Dalykinė ir mokslinė literatūra
- Technologijos mokslai
- Application of Polyphenols in Foods and Food Models
Application of Polyphenols in Foods and Food Models
ISBN: 9780128225066
Leidimo metai: 2021
Leidėjas: Academic Press
Leidinio kalba: Anglų
Formatas: Kieti viršeliai
Formatas: 9×6
Leidimo metai: 2021
Leidėjas: Academic Press
Leidinio kalba: Anglų
Formatas: Kieti viršeliai
Formatas: 9×6
Aprašymas
<p>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.</p>
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