Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food

• Other Authors: Oszmianski, Jan (Editor), Lachowicz-Wiśniewska, Sabina (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Subjects: Research & information: general; Biology, life sciences; Food & society; apple; phenolic compounds; genetic resources; HPLC-DAD; thyme; oregano; dry herbs; polyphenols; chlorophyll; carotenoids; microbial; cytotoxicity; dissolution test; functional food; innovative food; drying; natural food; Helianthus tuberosus; pro-healthy properties; plant polyphenols; food processing; phenolic content; bioavailability; bioaccessibility; coffee Arabica; roasting process; brewing methods; antioxidant activity; flavonoids; caffeine; pH of infusions; tannins; snack; baking; carotenoids content; chlorophyll content; total polyphenols content; calorific value; sensory properties; sourdough fermentation; inoculation; lactic acid bacteria; FODMAP; fructans; antioxidants; chocolate; free radical scavenging activity; reducing power; functionalization of food; electronic nose analysis; isoflavone conversion; thermal process; immature seeds; mature seeds; internal water content; konjac; linseed flour; fat substitute; volatile compounds; lipid oxidation; encapsulation; Mauritia flexuosa (aguaje); controlled dehydration
• Online Access: DOAB: download the publication; DOAB: description of the publication

It is our pleasure to present this Special Issue of Molecules entitled "Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food". Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, con...