LEADER 03609nam 22006375 450 001 9910380724603321 005 20250609110123.0 010 $a3-030-41134-6 024 7 $a10.1007/978-3-030-41134-3 035 $a(CKB)4100000010473830 035 $a(DE-He213)978-3-030-41134-3 035 $a(MiAaPQ)EBC6121751 035 $a(PPN)242980015 035 $a(MiAaPQ)EBC6122070 035 $a(EXLCZ)994100000010473830 100 $a20200225d2020 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPolyphenols and the Mediterranean Diet /$fby Manel Issaoui, Amélia Martins Delgado, Candela Iommi, Nadia Chammem 205 $a1st ed. 2020. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2020. 215 $a1 online resource (VI, 54 p. 10 illus., 3 illus. in color.) 225 1 $aChemistry of Foods,$x2199-689X 311 08$a3-030-41133-8 320 $aIncludes bibliographical references. 327 $aPolyphenols 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. 330 $aThis book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers? sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aNutrition 606 $aBotanical chemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aPlant Biochemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/L14021 615 0$aFood?Biotechnology. 615 0$aNutrition. 615 0$aBotanical chemistry. 615 14$aFood Science. 615 24$aNutrition. 615 24$aPlant Biochemistry. 676 $a641.3 676 $a664 700 $aIssaoui$b Manel$4aut$4http://id.loc.gov/vocabulary/relators/aut$01060430 702 $aDelgado$b Amélia Martins$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aIommi$b Candela$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aChammem$b Nadia$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910380724603321 996 $aPolyphenols and the Mediterranean Diet$92513538 997 $aUNINA