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Application of Polyphenols in Foods and Food Models

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Lingua: Inglese
Pubblicazione: 09/2021

Note Editore

Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactivity and functional effects in humans. This book covers the basic chemical composition and structure of phenolic compounds and focus on their technological applications in food models and products: nondairy and dairy beverages, bakery, and meat-based foods. Additionally, food preservation aspects, including the effects of polyphenols additions on the product's shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative aspects of polyphenol-rich extracts are considered and holistically debated.

  • Toxicological safety of polyphenols in foods is explained and discussed
  • Application of polyphenols in dairy and nondairy foods is discussed
  • Effects of polyphenols on food preservation/shelf-life are explained


1. Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health

Liang Zhang, Zisheng Han and Daniel Granato

2. The application of polyphenols in food preservation

Qian Wu and Jie Zhou

3. Technological applications of phenolic-rich extracts for the development of non-dairy foods and beverages

Marina Fidelis and Daniel Granato

4. Underutilized Northern plant sources and technological aspects for recovering their polyphenols

Pirjo Mattila, Nora Pap, Eila Järvenpää, Minna Kahala and Sari Mäkinen

5. Strategies to increase the shelf life of meat and meat products with phenolic compounds

Paulo E. S. Munekata, Mirian Pateiro, Elisa Rafaela Bonadio Bellucci, Ruben Dominguez, Andrea Carla da Silva Barretto and Jose M. Lorenzo

6. Incorporation of polyphenols in baked products

Juanying Ou

7. Antioxidant/pro-oxidant and antiproliferative activities of phenolic-rich foods and extracts: A cell-based point of view

Mariana Araújo Vieira do Carmo, Daniel Granato and Luciana Azevedo

8. Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals

Soottawat Benjakul, Avtar Singh, Lalita Chotphruethipong and Ajay Mittal


Currently, Daniel Granato works as an Associate Professor in Food Processing and Quality at the Natural Resources Institute Finland (Luke), is an Adjoint Professor at the Department of Biochemistry at the University of Turku and at the Department of Food Science and Nutrition at the University of Helsinki (Finland). Granato is a Food Engineer, M.Sc in Food Technology, PhD in Food Science - Experimental Nutrition, PhD in Food Chemistry, and concluded his Post-Doctoral at Wageningen University (Netherlands) and another Post-Doctoral at State University of Ponta Grossa (Brazil). His research projects are related to recovery and chemical/bioactivity characterization of phenolic compounds from different plant sources, circular economy in food systems, chemometrics and process/product optimization, development and bioactivity of dairy foods. He has supervised more than 90 B.Sc., MBA, M.Sc., and PhD candidates and holds positions of Scientific Editor for Food Chemistry and Journal of Food Science and has published more than 200 peer-reviewed articles in high-impact peer-reviewed journals, >20 book chapters, 5 books, and 5 technological patents cited for over 8,700 times (hindex=51 and h10index=137). Granato has been a Highly Cited Researcher (Clarivate Analytics) since 2018.

Altre Informazioni



Condizione: Nuovo
Collana: Advances in Food and Nutrition Research
Dimensioni: 229 x 152 mm
Formato: Copertina rigida
Pagine Arabe: 332

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