Valenzuela / Vergara-Salinas / Perez-Correa Advances in Technologies for Producing Food-relevant Polyphenols

Erscheinungsjahr 2016
ISBN: 978-1-4987-1499-0
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 351 Seiten

Reihe: Contemporary Food Engineering

This book serves as a reference to develop and optimize processes to obtain polyphenols and produce polyphenol-rich foods. It covers the identification and characterization of several classes of polyphenols and analyzes their food-relevant bioactive properties (e.g. antioxidant, antibacterial, antiviral, anticancer properties) and bioavailability. It then covers the main technologies used to obtain polyphenol extracts from different sources such as solvent extraction, pressurized liquid extraction and supercritical extraction and discusses the techniques and processes used to add polyphenols to food matrices.

Autoren/Hrsg.

Valenzuela, Jose Cuevas

Vergara-Salinas, Jose Rodrigo

Perez-Correa, Jose Ricardo

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie

Inhaltsverzeichnis

Polyphenols: sources and main characteristics. Polyphenols and human health. Polyphenols and the food industry. Solvent extraction of polyphenols. Extraction of polyphenols by pressurized liquids. Supercritical fluid extraction of polyphenols. Extraction and purification of polyphenols by adsorption. Fractionation of polyphenols. Inclusion of polyphenols into food matrices.