Application of Polyphenols in Foods and Food Models, Volume 98
1st Edition
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Table of Contents
Zhang Liang, Daniel Granato Sr. and Zisheng Han
Qian Wu and Jie Zhou
Daniel Granato Sr.
Pirjo Helena Mattila
Jose Manuel Lorenzo
Adriano Gomes Da Cruz
Juanying Ou
Luciana Azevedo and Daniel Granato Sr.
Marco Arlorio
Soottawat Benjakul
Description
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.
Key Features
- 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
Readership
Undergraduate and graduate students in food science, technology and engineering, nutrition, chemistry, production and/or (bio)chemical engineering, agronomy, food industry personnel, regulatory agencies related to food ingredients
Details
- No. of pages:
- 230
- Language:
- English
- Copyright:
- © Academic Press 2021
- Published:
- 1st September 2021
- Imprint:
- Academic Press
- Hardcover ISBN:
- 9780128225066
Ratings and Reviews
About the Serial Volume Editor
Daniel Granato
Currently, Daniel Granato works as an Associate Professor in Food Processing and Quality at the Natural Resources Institute Finland (Luke), is an Adjoint Professor at the Department of Biochemistry at the University of Turku and at the Department of Food Science and Nutrition at the University of Helsinki (Finland). Granato is a Food Engineer, M.Sc in Food Technology, PhD in Food Science – Experimental Nutrition, PhD in Food Chemistry, and concluded his Post-Doctoral at Wageningen University (Netherlands) and another Post-Doctoral at State University of Ponta Grossa (Brazil). His research projects are related to recovery and chemical/bioactivity characterization of phenolic compounds from different plant sources, circular economy in food systems, chemometrics and process/product optimization, development and bioactivity of dairy foods. He has supervised more than 90 B.Sc., MBA, M.Sc., and PhD candidates and holds positions of Scientific Editor for Food Chemistry and Journal of Food Science and has published more than 200 peer-reviewed articles in high-impact peer-reviewed journals, >20 book chapters, 5 books, and 5 technological patents cited for over 8,700 times (hindex=51 and h10index=137). Granato has been a Highly Cited Researcher (Clarivate Analytics) since 2018.
Affiliations and Expertise
Department of Food Processing and Quality, Natural Resources Institute Finland, Helsinki, Finland
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