Language:
English
繁體中文
Help
Login
Back
Switch To:
Labeled
|
MARC Mode
|
ISBD
Polyphenols and the Mediterranean Diet
~
Issaoui, Manel.
Polyphenols and the Mediterranean Diet
Record Type:
Language materials, printed : Monograph/item
Title/Author:
Polyphenols and the Mediterranean Diet/ by Manel Issaoui, Amélia Martins Delgado, Candela Iommi, Nadia Chammem.
Author:
Issaoui, Manel.
other author:
Delgado, Amélia Martins.
Description:
VI, 54 p. 10 illus., 3 illus. in color.online resource. :
Contained By:
Springer Nature eBook
Subject:
Food—Biotechnology. -
Online resource:
https://doi.org/10.1007/978-3-030-41134-3
ISBN:
9783030411343
Polyphenols and the Mediterranean Diet
Issaoui, Manel.
Polyphenols and the Mediterranean Diet
[electronic resource] /by Manel Issaoui, Amélia Martins Delgado, Candela Iommi, Nadia Chammem. - 1st ed. 2020. - VI, 54 p. 10 illus., 3 illus. in color.online resource. - Chemistry of Foods,2199-689X. - Chemistry of Foods,.
Polyphenols and the Mediterranean Diet. Chemistry, Sensorial Properties and Natural Sources -- Polyphenols as Bioactive Compounds in Foods and Food Supplements -- Dietary Intakes of Polyphenols in Selected Vegetables and Fruits.
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 industry interested in food safety, hygiene and production issues related to the Mediterranean diet.
ISBN: 9783030411343
Standard No.: 10.1007/978-3-030-41134-3doiSubjects--Topical Terms:
1253573
Food—Biotechnology.
LC Class. No.: TP248.65.F66
Dewey Class. No.: 641.3
Polyphenols and the Mediterranean Diet
LDR
:02782nam a22004215i 4500
001
1023468
003
DE-He213
005
20200702021549.0
007
cr nn 008mamaa
008
210318s2020 gw | s |||| 0|eng d
020
$a
9783030411343
$9
978-3-030-41134-3
024
7
$a
10.1007/978-3-030-41134-3
$2
doi
035
$a
978-3-030-41134-3
050
4
$a
TP248.65.F66
072
7
$a
TDCT
$2
bicssc
072
7
$a
TEC012000
$2
bisacsh
072
7
$a
TDCT
$2
thema
082
0 4
$a
641.3
$2
23
082
0 4
$a
664
$2
23
100
1
$a
Issaoui, Manel.
$e
author.
$4
aut
$4
http://id.loc.gov/vocabulary/relators/aut
$3
1319407
245
1 0
$a
Polyphenols and the Mediterranean Diet
$h
[electronic resource] /
$c
by Manel Issaoui, Amélia Martins Delgado, Candela Iommi, Nadia Chammem.
250
$a
1st ed. 2020.
264
1
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2020.
300
$a
VI, 54 p. 10 illus., 3 illus. in color.
$b
online resource.
336
$a
text
$b
txt
$2
rdacontent
337
$a
computer
$b
c
$2
rdamedia
338
$a
online resource
$b
cr
$2
rdacarrier
347
$a
text file
$b
PDF
$2
rda
490
1
$a
Chemistry of Foods,
$x
2199-689X
505
0
$a
Polyphenols and the Mediterranean Diet. Chemistry, Sensorial Properties and Natural Sources -- Polyphenols as Bioactive Compounds in Foods and Food Supplements -- Dietary Intakes of Polyphenols in Selected Vegetables and Fruits.
520
$a
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 industry interested in food safety, hygiene and production issues related to the Mediterranean diet.
650
0
$a
Food—Biotechnology.
$3
1253573
650
0
$a
Nutrition .
$3
1254692
650
0
$a
Plant biochemistry.
$3
1253547
650
1 4
$a
Food Science.
$3
673136
650
2 4
$a
Nutrition.
$3
581367
650
2 4
$a
Plant Biochemistry.
$3
668758
700
1
$a
Delgado, Amélia Martins.
$e
author.
$4
aut
$4
http://id.loc.gov/vocabulary/relators/aut
$3
1279472
700
1
$a
Iommi, Candela.
$e
author.
$4
aut
$4
http://id.loc.gov/vocabulary/relators/aut
$3
1319408
700
1
$a
Chammem, Nadia.
$e
author.
$4
aut
$4
http://id.loc.gov/vocabulary/relators/aut
$3
1319409
710
2
$a
SpringerLink (Online service)
$3
593884
773
0
$t
Springer Nature eBook
776
0 8
$i
Printed edition:
$z
9783030411336
776
0 8
$i
Printed edition:
$z
9783030411350
776
0 8
$i
Printed edition:
$z
9783030411367
830
0
$a
Chemistry of Foods,
$x
2199-689X
$3
1254949
856
4 0
$u
https://doi.org/10.1007/978-3-030-41134-3
912
$a
ZDB-2-CMS
912
$a
ZDB-2-SXC
950
$a
Chemistry and Materials Science (SpringerNature-11644)
950
$a
Chemistry and Material Science (R0) (SpringerNature-43709)
based on 0 review(s)
Multimedia
Reviews
Add a review
and share your thoughts with other readers
Export
pickup library
Processing
...
Change password
Login