Manel Issaoui - Polyphenols and the Mediterranean Diet
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- Book:Polyphenols and the Mediterranean Diet
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Compound classes in foodstheir chemistry and properties with respect to the foods (e.g. sugars, proteins, fats, minerals, )
Contaminants and additives in foodstheir chemistry and chemical transformations
Chemical analysis and monitoring of foods
Chemical transformations in foods, evolution and alterations of chemicals in foods, interactions between food and its packaging materials, chemical aspects of the food production processes
Chemistry and the food industryfrom safety protocols to modern food production
The treated subjects will particularly appeal to professionals and researchers concerned with food chemistry. Many volume topics address professionals and current problems in the food industry, but will also be interesting for readers generally concerned with the chemistry of foods. With the unique format and character of SpringerBriefs (50 to 125 pages), the volumes are compact and easily digestible. Briefs allow authors to present their ideas and readers to absorb them with minimal time investment. Briefs will be published as part of Springers eBook collection, with millions of users worldwide. In addition, Briefs will be available for individual print and electronic purchase. Briefs are characterized by fast, global electronic dissemination, standard publishing contracts, easy-to-use manuscript preparation and formatting guidelines, and expedited production schedules.
Both solicited and unsolicited manuscripts focusing on food chemistry are considered for publication in this series. Submitted manuscripts will be reviewed and decided by the series editor, Prof. Dr. Salvatore Parisi.
To submit a proposal or request further information, please contact Tanja Weyandt, Publishing Editor, via tanja.weyandt@springer.com or Prof. Dr. Salvatore Parisi, Book Series Editor, via drparisi@inwind.it or drsalparisi5@gmail.com
More information about this subseries at http://www.springer.com/series/11853
This Springer imprint is published by the registered company Springer Nature Switzerland AG
The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
The quality of food in terms of taste and nutritional value is primarily based on the composition. Plant-based foods contain phenols that may determine consumers acceptance of such foods. Besides their role in preventing the emergence of some diseases and in protecting our guts health, phenols play a cardinal role in shaping our perception of foods. In this specific ambit and during the last decade, many scientific researches have been revealing the health and nutritional benefits of polyphenols and have thus stimulated the creation and the development of a market niche linked to polyphenols. These molecules are mainly extracted from 12 vegetable matrices, including grape seeds, green tea, cocoa, olives (including fruit and oil) and coffee predominate. For these reasons, many of these food products are considered as functional foods. Interestingly, the Mediterranean Diet includes mainly foods of vegetable origin, many of which contain remarkable amounts and a wide variety of polyphenols. This chapter examines the consumers reaction to polyphenol-rich foods in terms of sensorial features, mainly flavours and colours. In addition, chemical properties and natural sources of phenolics have to be investigated.
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