Introduction to Phenolic Compounds

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.

Content Overview

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.

Additional Topics

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.

Safety and Applications

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