Phenolic Compounds in Food Characterization and Health Benefits

• Tác giả: Mirella Nardini
• Ngôn ngữ: eng
• ISBN-13: 978-3036561158
• ISBN-13: 978-3036561165
• ISBN: books978-3-0365-6115-8
• Thông tin xuất bản: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Mô tả vật lý: 1 electronic resource (220 p.)
• Bộ sưu tập: Tài liệu truy cập mở
• ID: 377432
• Chủ đề: 1. chestnut; 2. water curing; 3. Biology, life sciences; 4. Food & society; 5. Research & information: general

Tóm tắt

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.