Application of Polyphenols in Foods and Food Models

Phenolic compounds are secondary metabolites with diverse bioactivities and functional effects. This book explores their chemical composition, structure, and technological applications in food models and products, including food preservation and antioxidant properties.

Format: Hardback
Length: 332 pages
Publication date: 08 September 2021
Publisher: Elsevier Science Publishing Co Inc

Phenolic compounds, those captivating secondary metabolites, can be discovered in a diverse array of dietary sources, including legumes, grains, fruits, algae, leaves, and many more. However, the sheer abundance and remarkable variations in their chemical structure, solubility, toxicological safety, and consequent bioactivity and functional effects on humans make them a subject of profound interest. This comprehensive book delves into the fundamental chemical composition and intricate structure of phenolic compounds, with a specific focus on their remarkable technological applications in the realm of food models and products. From the world of nondairy and dairy beverages to the delectable realm of bakery and meat-based foods, phenolic compounds play a pivotal role in enhancing flavor, texture, and overall nutritional value. Moreover, the book explores the intricate aspects of food preservation, including the fascinating effects of polyphenol additions on the shelf-life, processing, and recovery of these valuable compounds from plant materials. It also delves into the antioxidant and antiproliferative properties of polyphenol-rich extracts, sparking a holistic debate on their potential health benefits. By unraveling the secrets of phenolic compounds, this book offers a valuable resource for food scientists, nutritionists, and anyone passionate about the world of food and nutrition.

Weight: 654g
Dimension: 159 x 238 x 23 (mm)
ISBN-13: 9780128225066