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Available technologies on improving the stability of polyphenols in food processing

Abstract Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such as cardiovascular disease, cancer, diabetes, a...

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Principais autores: Hui Cao, Oznur Saroglu, Ayse Karadag, Zoriţa Diaconeasa, Gianni Zoccatelli, Carlos Adam Conte‐Junior, Gustavo A. Gonzalez‐Aguilar, Juanying Ou, Weibin Bai, Cristina Mara Zamarioli, Luis Alexandre Pedro deFreitas, Avi Shpigelman, Pedro H. Campelo, Esra Capanoglu, Ching Lik Hii, Seid Mahdi Jafari, Yaping Qi, Pan Liao, Mingfu Wang, Liang Zou, Paula Bourke, Jesus Simal‐Gandara, Jianbo Xiao
Formato: Artigo
Idioma:Inglês
Publicado em: Wiley 2021-06-01
Colecção:Food Frontiers
Assuntos:
drying
emulsion
encapsulation
nanotechnology
polyphenol–protein interaction
polyphenols
Acesso em linha:https://doi.org/10.1002/fft2.65
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