04625nam 2201153z- 450 991058020370332120231214133229.0(CKB)5690000000012053(oapen)https://directory.doabooks.org/handle/20.500.12854/87485(EXLCZ)99569000000001205320202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFood Processing and Its Impact on Phenolic and other Bioactive Constituents in FoodBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (230 p.)3-0365-4460-7 3-0365-4459-3 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, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.Research & information: generalbicsscBiology, life sciencesbicsscFood & societybicsscapplephenolic compoundsgenetic resourcesHPLC-DADthymeoreganodry herbspolyphenolschlorophyllcarotenoidsmicrobialcytotoxicitydissolution testfunctional foodinnovative fooddryingnatural foodHelianthus tuberosuspro-healthy propertiesplant polyphenolsfood processingphenolic contentbioavailabilitybioaccessibilitycoffee Arabicaroasting processbrewing methodsantioxidant activityflavonoidscaffeinepH of infusionstanninssnackbakingcarotenoids contentchlorophyll contenttotal polyphenols contentcalorific valuesensory propertiessourdough fermentationinoculationlactic acid bacteriaFODMAPfructansantioxidantschocolatefree radical scavenging activityreducing powerfunctionalization of foodelectronic nose analysisisoflavone conversionthermal processimmature seedsmature seedsinternal water contentkonjaclinseed flourfat substitutevolatile compoundslipid oxidationencapsulationMauritia flexuosa (aguaje)controlled dehydrationResearch & information: generalBiology, life sciencesFood & societyOszmianski Janedt1293853Lachowicz-Wiśniewska SabinaedtOszmianski JanothLachowicz-Wiśniewska SabinaothBOOK9910580203703321Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food3022784UNINA