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Phenolic Compounds in Food
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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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Keywords
- albumin
- antimicrobial activity
- antioxidant activities
- antioxidant activity
- antioxidant scavenging activity
- Antioxidants
- antiviral
- Arecaceae
- Beverages
- binding properties
- bioaccessibility
- bioavailability
- biologically active compounds
- Biology, Life Sciences
- black tea
- boiling
- C. scolymus
- chestnut
- Cultural Studies
- EVOO
- fibrinogen
- first order
- Flavonoids
- Food & society
- Food processing
- food quality
- Functional Food
- green solvents
- health properties
- herbal tea
- Inflammation
- kinetic modelling
- kombucha
- Liquid chromatography
- long-term storage
- Lung
- Mathematics & science
- meat quality
- Medicinal plants
- microwave-assisted extraction
- n/a
- non-targeted MS analysis
- oxidative damage
- phenolic acids
- phenolic compounds
- polyphenol
- Polyphenols
- processing techniques
- Reference, information & interdisciplinary subjects
- Research & information: general
- resveratrol
- rutin
- selective separation
- Society & culture: general
- Society & Social Sciences
- tannic acid
- thermal treatment
- total phenolic content
- ultrasonic-assisted extraction
- Vegetables
- Vicia faba
- volatile content
- water curing
- zero order
Links
DOI: 10.3390/books978-3-0365-6115-8Editions