LEADER 04625nam 2201153z- 450 001 9910580203703321 005 20231214133229.0 035 $a(CKB)5690000000012053 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87485 035 $a(EXLCZ)995690000000012053 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Processing and Its Impact on Phenolic and other Bioactive Constituents in Food 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (230 p.) 311 $a3-0365-4460-7 311 $a3-0365-4459-3 330 $aIt 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $aapple 610 $aphenolic compounds 610 $agenetic resources 610 $aHPLC-DAD 610 $athyme 610 $aoregano 610 $adry herbs 610 $apolyphenols 610 $achlorophyll 610 $acarotenoids 610 $amicrobial 610 $acytotoxicity 610 $adissolution test 610 $afunctional food 610 $ainnovative food 610 $adrying 610 $anatural food 610 $aHelianthus tuberosus 610 $apro-healthy properties 610 $aplant polyphenols 610 $afood processing 610 $aphenolic content 610 $abioavailability 610 $abioaccessibility 610 $acoffee Arabica 610 $aroasting process 610 $abrewing methods 610 $aantioxidant activity 610 $aflavonoids 610 $acaffeine 610 $apH of infusions 610 $atannins 610 $asnack 610 $abaking 610 $acarotenoids content 610 $achlorophyll content 610 $atotal polyphenols content 610 $acalorific value 610 $asensory properties 610 $asourdough fermentation 610 $ainoculation 610 $alactic acid bacteria 610 $aFODMAP 610 $afructans 610 $aantioxidants 610 $achocolate 610 $afree radical scavenging activity 610 $areducing power 610 $afunctionalization of food 610 $aelectronic nose analysis 610 $aisoflavone conversion 610 $athermal process 610 $aimmature seeds 610 $amature seeds 610 $ainternal water content 610 $akonjac 610 $alinseed flour 610 $afat substitute 610 $avolatile compounds 610 $alipid oxidation 610 $aencapsulation 610 $aMauritia flexuosa (aguaje) 610 $acontrolled dehydration 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aOszmianski$b Jan$4edt$01293853 702 $aLachowicz-Wi?niewska$b Sabina$4edt 702 $aOszmianski$b Jan$4oth 702 $aLachowicz-Wi?niewska$b Sabina$4oth 906 $aBOOK 912 $a9910580203703321 996 $aFood Processing and Its Impact on Phenolic and other Bioactive Constituents in Food$93022784 997 $aUNINA