LEADER 03372nam  2201045z- 450 
001 9910639994703321
005 20231214132846.0
010   $a3-0365-6115-3
035   $a(CKB)5470000001633406
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/95880
035   $a(EXLCZ)995470000001633406
100   $a20202301d2022      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aPhenolic Compounds in Food$eCharacterization and Health Benefits
210   $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022
215   $a1 electronic resource (220 p.)
311   $a3-0365-6116-1 
330   $aPhenolic compounds in food such as fruits, vegetables, wine, spices, and oils have been characterized and their possible effects on human health has been studied in depth. Several technological aspects have also been considered concerning the sustainable extraction of phenolic compounds, the long-term storage effects, and the influence of fermentation and boiling techniques on their properties.
517   $aPhenolic Compounds in Food 
606   $aResearch & information: general$2bicssc
606   $aBiology, life sciences$2bicssc
606   $aFood & society$2bicssc
610   $achestnut
610   $awater curing
610   $anon-targeted MS analysis
610   $aantioxidants
610   $aArecaceae
610   $apolyphenols
610   $avolatile content
610   $aantioxidant activity
610   $aliquid chromatography
610   $ainflammation
610   $alung
610   $aoxidative damage
610   $aantiviral
610   $apolyphenol
610   $aphenolic acids
610   $aflavonoids
610   $aVicia faba
610   $afunctional food
610   $agreen solvents
610   $abiologically active compounds
610   $aselective separation
610   $amedicinal plants
610   $aultrasonic-assisted extraction
610   $amicrowave-assisted extraction
610   $akombucha
610   $ablack tea
610   $along-term storage
610   $aantioxidant scavenging activity
610   $atotal phenolic content
610   $ameat quality
610   $aantimicrobial activity
610   $aC. scolymus
610   $afood quality
610   $abeverages
610   $ahealth properties
610   $aantioxidant activities
610   $afibrinogen
610   $aalbumin
610   $arutin
610   $atannic acid
610   $aresveratrol
610   $abinding properties
610   $afirst order
610   $akinetic modelling
610   $azero order
610   $afood processing
610   $aherbal tea
610   $aboiling
610   $aEVOO
610   $avegetables
610   $aphenolic compounds
610   $athermal treatment
610   $aprocessing techniques
610   $abioaccessibility
610   $abioavailability
615  7$aResearch & information: general
615  7$aBiology, life sciences
615  7$aFood & society
700   $aNardini$b Mirella$4edt$0424817
702   $aNardini$b Mirella$4oth
906   $aBOOK
912   $a9910639994703321
996   $aPhenolic Compounds in Food$93026690
997   $aUNINA