Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Subjects: acetic acid; Analytical chemistry; antioxidant; antioxidant activity; antioxidant potential of beer; antioxidant properties; antioxidants; beer quality; bioactive compounds; biologically active compounds; bitter gourd; bladder cherry fruit; buckwheat; carotenoid; chemical composition; Chemistry; cherry elaeagnus; color; composition; concretes; cultivation; cuticular waxes; cyclooxygenases; defatted juice; disinfection; emerging technologies; environmental protection; food processing; food safety; fruit stage; GC-MS; Golden Delicious; Ligol; Malus domestica; markers; Mathematics and Science; millet; non-chlorine sanitizer; oil; okara; ozonation; peel; peracetic acid; phenolics; Physalis alkekengi; phytosterols; polyphenol; polyphenols; processing degree; pulp; quality of fruity wheat beers; quality of wine; ready-to-eat; Redkroft; Reference, Information and Interdisciplinary subjects; Research and information: general; rice; Saskatoon berry fruit; sea-buckthorn; seeds; sustainable food production; thermal processing; triterpenes; ultrasound; untargeted metabolomics; ursolic acid; vegetables; wheat beer; wheat beers; wine preservation; yeast
• ISBN: 9783036590356; 9783036590349; 303659034X; 3036590358
• DOI: 10.3390/books978-3-0365-9034-9

Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food—Second Edition”. 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 minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, we published 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 attract considerable interest among a large group of our readers from different disciplines and research fields.