Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry

• Record Nr.: UNINA9910576873003321
• Autore: Abu-Reidah Ibrahim M
• Pubbl/distr/stampa: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
• Descrizione fisica: 1 online resource (250 p.)
• Soggetti: Biology, life sciences; Cultural studies: food and society; Research and information: general
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Sommario/riassunto: Interest has grown regarding natural plant extracts in food and beverage applications, their vital role in the food industry, and their therapeutic use against diseases. The protective effects of healthy diets are partially due to the variety of plant metabolites, particularly phenolic compounds, which are considered the most important class of compounds that originates from plant-derived metabolites. Phenolics are well renowned for their possession of a wide array of remarkable biological properties. This Special Issue (SI) aims to gather the most recent contributions concerning their chemistry, extraction methods, and analytical techniques, applications, and biological activities. This Special Issue of Processes, entitled "Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry", gathers the recent work of leading researchers in a single collection, covering a variety of theoretical studies and experimental applications and focusing on the extraction, identification, and industrial applications. The advances presented in the contributions in this SI have significantly helped to accomplish this target. In addition to research articles, the Special Issue features two reviews that cover a range of topics highlighting the versatility of the area. The topics covered in this SI include advanced methodologies for the isolation, purification, and ; analysis of phenolics from food, food waste, and medicinal plants; biological activities and mechanisms of action; health benefits from in vivo evaluation; and the development of novel phenolics-based nutraceuticals and functional ingredients.

The Effect of Diet and Nutrition on Postprandial Metabolism

• Record Nr.: UNINA9910557108703321
• Autore: Mariotti François
• Pubbl/distr/stampa: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
• Descrizione fisica: 1 online resource (210 p.)
• Soggetti: Medicine and Nursing
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Sommario/riassunto: The postprandial period is the metabolic phase that directly follows the ingestion of a meal. This period is critical to the handling of nutrients to feed the body throughout the whole day but it is also a time of challenge for the body's metabolism, which has to be flexible and adaptable regarding the quantity and the quality of the nutrient intake. Changes in postprandial metabolism have been considered to be potential early markers in the pathophysiological course, finally leading to an increased risk of disease development. This book aimed to broaden and add to the research on the importance of postprandial metabolism in nutrition. The book includes literature reviews that cover the broad state of the art of our knowledge about postprandial metabolism, fine original studies of the complex changes in metabolism, and the physiological processes that are considered to drive the onset of pathogenesis. Finally, a series of examples on how nutrient content (especially proteins, sucrose, and lipids) can influence the postprandial metabolism over a wide range of phenomena operating during the postprandial period and how they could ; contribute to tipping the body towards adverse health processes.