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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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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
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
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
Acceso en liña:ONIX_20220706_9783036544601_80
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