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. Toxicological safety of polyphenols in foods is explained and discussed Application of polyphenols in dairy and nondairy foods is discussed Effects of polyphenols on food preservation/shelf-life are explained INDICE: 1. Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health Liang Zhang, Zisheng Han and Daniel Granato 2. The application of polyphenols in food preservation Qian Wu and Jie Zhou 3. Technological applications of phenolic-rich extracts for the development of non-dairy foods and beverages Marina Fidelis and Daniel Granato 4. Underutilized Northern plant sources and technological aspects for recovering their polyphenols Pirjo Mattila, Nora Pap, Eila Järvenpää, Minna Kahala and Sari Mäkinen 5. Strategies to increase the shelf life of meat and meat products with phenolic compounds Paulo E. S. Munekata, Mirian Pateiro, Elisa Rafaela Bonadio Bellucci, Ruben Dominguez, Andrea Carla da Silva Barretto and Jose M. Lorenzo 6. Incorporation of polyphenols in baked products Juanying Ou 7. Antioxidant/pro-oxidant and antiproliferative activities of phenolic-rich foods and extracts: A cell-based point of view Mariana Araújo Vieira do Carmo, Daniel Granato and Luciana Azevedo 8. Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals Soottawat Benjakul, Avtar Singh, Lalita Chotphruethipong and Ajay Mittal
- ISBN: 978-0-12-822506-6
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 332
- Fecha Publicación: 08/09/2021
- Nº Volúmenes: 1
- Idioma: Inglés