03609nam 22006375 450 991038072460332120250609110123.03-030-41134-610.1007/978-3-030-41134-3(CKB)4100000010473830(DE-He213)978-3-030-41134-3(MiAaPQ)EBC6121751(PPN)242980015(MiAaPQ)EBC6122070(EXLCZ)99410000001047383020200225d2020 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierPolyphenols and the Mediterranean Diet /by Manel Issaoui, Amélia Martins Delgado, Candela Iommi, Nadia Chammem1st ed. 2020.Cham :Springer International Publishing :Imprint: Springer,2020.1 online resource (VI, 54 p. 10 illus., 3 illus. in color.) Chemistry of Foods,2199-689X3-030-41133-8 Includes bibliographical references.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.Chemistry of Foods,2199-689XFood—BiotechnologyNutritionBotanical chemistryFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Nutritionhttps://scigraph.springernature.com/ontologies/product-market-codes/C18000Plant Biochemistryhttps://scigraph.springernature.com/ontologies/product-market-codes/L14021Food—Biotechnology.Nutrition.Botanical chemistry.Food Science.Nutrition.Plant Biochemistry.641.3664Issaoui Manelauthttp://id.loc.gov/vocabulary/relators/aut1060430Delgado Amélia Martinsauthttp://id.loc.gov/vocabulary/relators/autIommi Candelaauthttp://id.loc.gov/vocabulary/relators/autChammem Nadiaauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910380724603321Polyphenols and the Mediterranean Diet2513538UNINA