Return to home page
Searching: Otterbein library catalog
We are currently experiencing delivery delays for items requested from other institutions while transitioning to a new statewide delivery service. Please contact your library with questions or advice about alternative resources. Thank you for your patience!
  Previous Record Previous Item Next Item Next Record
  Reviews, Summaries, etc...
EBOOK
Author Issaoui, Manel.
Title Polyphenols and the Mediterranean diet / Manel Issaoui, Amelia Martins Delgado, Candela Iommi, Nadia Chammem.
Imprint Cham : Springer, [2020]

LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
View online
LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
View online
Author Issaoui, Manel.
Series SpringerBriefs in molecular science, 2191-5415.
Chemistry of foods, 2199-7209.
SpringerBriefs in molecular science.
SpringerBriefs in molecular science. Chemistry of foods.
Subject Polyphenols.
Cooking, Mediterranean.
Alt Name Delgado, Amélia Martins.
Iommi, Candela.
Chammem, Nadia.
Description 1 online resource (59 pages).
Bibliography Note Includes bibliographical references.
Note Print version record.
Contents 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.
Summary 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
3030411346
3030411338
9783030411336
9783030411350 (print)
3030411354
9783030411367 (print)
3030411362
ISBN/ISSN 10.1007/978-3-030-41134-3
OCLC # 1142518067
Additional Format Print version: Issaoui, Manel. Polyphenols and the Mediterranean Diet. Cham : Springer, 2020 9783030411336.



If you experience difficulty accessing or navigating this content, please contact the OPAL Support Team