Polyphenols and the Mediterranean Diet
Candela Iommi author Manel Issaoui author Amélia Martins Delgado author Nadia Chammem author
Format:Paperback
Publisher:Springer Nature Switzerland AG
Published:26th Feb '20
Currently unavailable, and unfortunately no date known when it will be back
This 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 industryinterested in food safety, hygiene and production issues related to the Mediterranean diet.
ISBN: 9783030411336
Dimensions: unknown
Weight: unknown
54 pages
1st ed. 2020