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

• Altri autori: Lachowicz-Wiśniewska, Sabina (Redattore)
• Natura: Elettronico Capitolo di libro
• Lingua: inglese
• Pubblicazione: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Soggetti: 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
• Accesso online: 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 ab...