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Polyphenols and the Mediterranean diet

Issaoui, Manel.

Polyphenols and the Mediterranean diet

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Polyphenols and the Mediterranean dietby Manel Issaoui ... [et al.].
其他作者:	Issaoui, Manel.
出版者:	Cham :Springer International Publishing :2020.
面頁冊數:	vi, 54 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Cooking, Mediterranean.
電子資源:	https://doi.org/10.1007/978-3-030-41134-3
ISBN:	9783030411343$q(electronic bk.)

Polyphenols and the Mediterranean diet
Polyphenols and the Mediterranean diet[electronic resource] /by Manel Issaoui ... [et al.]. - Cham :Springer International Publishing :2020. - vi, 54 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science, Chemistry of foods. - SpringerBriefs in molecular science.Chemistry of foods..

Polyphenols and the Mediterranean Diet. Chemistry, Sensorial Properties and Natural Sources -- Polyphenols as Bioactive Compounds in Foods and Food Supplements -- Dietary Intakes of Polyphenols in Selected Vegetables and Fruits.

This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers' sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet.

ISBN: 9783030411343$q(electronic bk.)

Standard No.: 10.1007/978-3-030-41134-3doiSubjects--Topical Terms:

862443
Cooking, Mediterranean.

LC Class. No.: QK898.P764

Dewey Class. No.: 572.2

Polyphenols and the Mediterranean diet
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520 $a This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers' sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet.
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