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.
Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food - Second Edition
RRP:
$119.00
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.
In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors and contaminants in foods, is concisely described...
A full awareness of the role played by a healthy diet, as part of a healthy lifestyle, in countering or slowing-down chronic and degenerative diseases has strongly increased the interest in food...
Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in...
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of...
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