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.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Series Page - p. iii 5. Copyright - p. iii 6. Contributors - p. iii 7. Preface - p. xi 8. Chapter One: Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health - p. 11 9. Chapter Two: The application of polyphenols in food preservation - p. 60 10. Chapter Three: Technological applications of phenolic-rich extracts for the development of non-dairy foods and beverages - p. 101 11. Chapter Four: Underutilized Northern plant sources and technological aspects for recovering their polyphenols - p. 125 12. Chapter Five: Strategies to increase the shelf life of meat and meat products with phenolic compounds - p. 177 13. Chapter Six: Incorporation of polyphenols in baked products - p. 207 14. Chapter Seven: Antioxidant/pro-oxidant and antiproliferative activities of phenolic-rich foods and extracts: A cell-based point of view - p. 262 15. Chapter Eight: Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals - p. 286
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.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Series Page - p. iii 5. Copyright - p. iii 6. Contributors - p. iii 7. Preface - p. xi 8. Chapter One: Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health - p. 11 9. Chapter Two: The application of polyphenols in food preservation - p. 60 10. Chapter Three: Technological applications of phenolic-rich extracts for the development of non-dairy foods and beverages - p. 101 11. Chapter Four: Underutilized Northern plant sources and technological aspects for recovering their polyphenols - p. 125 12. Chapter Five: Strategies to increase the shelf life of meat and meat products with phenolic compounds - p. 177 13. Chapter Six: Incorporation of polyphenols in baked products - p. 207 14. Chapter Seven: Antioxidant/pro-oxidant and antiproliferative activities of phenolic-rich foods and extracts: A cell-based point of view - p. 262 15. Chapter Eight: Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals - p. 286
