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LEADER 00000cam  2200673Ia 4500 
001    1142518067 
003    OCoLC 
005    20200612063916.3 
006    m     o  d         
007    cr ||||||||||| 
008    200314s2020    sz      ob    000 0 eng d 
019    1142889171|a1156403954 
020    9783030411343 
020    3030411346 
020    |z3030411338 
020    |z9783030411336 
020    9783030411350|q(print) 
020    3030411354 
020    9783030411367|q(print) 
020    3030411362 
024 7  10.1007/978-3-030-41134-3|2doi 
035    (OCoLC)1142518067|z(OCoLC)1142889171|z(OCoLC)1156403954 
040    EBLCP|beng|epn|erda|cEBLCP|dGW5XE|dYDX|dOCLCQ|dOCLCF|dVT2 
049    MAIN 
050  4 QK898.P764 
072  7 TDCT|2bicssc 
072  7 TEC012000|2bisacsh 
072  7 TDCT|2thema 
082 04 572/.2|223 
100 1  Issaoui, Manel.|0http://id.loc.gov/authorities/names/
       n2021180736 
245 10 Polyphenols and the Mediterranean diet /|cManel Issaoui, 
       Amelia Martins Delgado, Candela Iommi, Nadia Chammem. 
264  1 Cham :|bSpringer,|c[2020] 
300    1 online resource (59 pages). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|bPDF|2rda 
490 1  SpringerBriefs in molecular science,|x2191-5415. 
490 1  Chemistry of foods,|x2199-7209. 
504    Includes bibliographical references. 
505 0  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    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. 
588 0  Print version record. 
650  0 Polyphenols.|0http://id.loc.gov/authorities/subjects/
       sh88004563 
650  0 Cooking, Mediterranean.|0http://id.loc.gov/authorities/
       subjects/sh85031864 
700 1  Delgado, Amélia Martins.|0http://id.loc.gov/authorities/
       names/n2016189270 
700 1  Iommi, Candela.|0http://id.loc.gov/authorities/names/
       n2021180737 
700 1  Chammem, Nadia.|0http://id.loc.gov/authorities/names/
       n2021180738 
776 08 |iPrint version:|aIssaoui, Manel.|tPolyphenols and the 
       Mediterranean Diet.|dCham : Springer, 2020|z9783030411336.
830  0 SpringerBriefs in molecular science.|0http://id.loc.gov/
       authorities/names/no2011179477 
830  0 SpringerBriefs in molecular science.|pChemistry of foods.
       |0http://id.loc.gov/authorities/names/no2014130112 
990    SpringerLink|bSpringer English/International eBooks 2020 -
       Full Set|c2020-06-12|yMaster record variable field(s) 
       change: 505|5OH1 
990    SpringerLink|bSpringer English/International eBooks 2020 -
       Full Set|c2020-04-03|yAdded to collection 
       springerlink.ebooks2020|5OH1 
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