Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food - Second Edition

• Other Authors: Lachowicz-Wiśniewska, Sabina (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Subjects: Research & information: general; Chemistry; Analytical chemistry; cherry elaeagnus; chemical composition; biologically active compounds; antioxidant activity; cultivation; sea-buckthorn; defatted juice; wheat beer; beer quality; bioactive compounds; antioxidant potential of beer; Saskatoon berry fruit; ozonation; wheat beers; quality of fruity wheat beers; Physalis alkekengi; bladder cherry fruit; seeds; peel; pulp; oil; composition; concretes; ultrasound; acetic acid; peracetic acid; disinfection; vegetables; ready-to-eat; food safety; non-chlorine sanitizer; emerging technologies; untargeted metabolomics; markers; food processing; processing degree; antioxidant; bitter gourd; carotenoid; fruit stage; polyphenol; thermal processing; antioxidants; cuticular waxes; cyclooxygenases; GC-MS; Golden Delicious; Ligol; Malus domestica; phytosterols; Redkroft; triterpenes; ursolic acid; okara; sustainable food production; buckwheat; rice; millet; phenolics; antioxidant properties; polyphenols; color; yeast; quality of wine; wine preservation; environmental protection
• Online Access: DOAB: download the publication; DOAB: description of the publication

Special Issue of Molecules entitled "Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food-Second Edition". Bioactive compounds, including phenolic ingredients, have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds-especially phenolic compounds-in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, we published the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly attract considerable interest among a large group of our readers from different disciplines and research fields.