Overview
- Provides a concise overview of polyphenol chemistry and its role in diet
- Explains the role of polyphenols in food perception
- Enables readers to gain a better understanding of food safety and hygiene
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (3 chapters)
Keywords
About this book
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 industryinterested in food safety, hygiene and production issues related to the Mediterranean diet.
Authors and Affiliations
About the authors
Amelia Martins Delgado is a native of the Mediterranean region, and was raised in the Mediterranean culture and traditions. She has a background in food engineering with an MSc from University of Lisbon and a PhD from Universidade Nova de Lisboa, and works as a researcher and consultant on Mediterranean foods, their composition and safety. Dr Delgado has taken part in various projects and authored several publications related to the Mediterranean Diet (MD) including ‘Analysis of Main and Healthy Phenolic Compounds in Foods’ (Journal of AOAC International) and the book ‘Chemistry of the Mediterranean Diet’ (Springer, 2017).
Candela Iommi is an Argentinian food safety consultant. She graduated in Medicine from the Instituto Universitario del Hospital) Italiano, Buenos Aires, and her work currently focuses on safety and health assessments of natural polyphenols in selected fruits and vegetables. She has published papers on the chemistry and health (anticarcinogenic) properties of various herbs, medicinal plants and fruits commonly found in the Mediterranean Basin, in connection to phenolic compounds.
Nadia Chammem is an engineer in the food industry, specifically involved in research concerning table-olive processing, and is an expert on the organoleptic assessment of table olives and olive oil.She has been a Tunisian coordinator in nine collaborative research projects, and has published a number of papers on the use of bioactive compounds in foods, including ‘Food Crises and Food Safety Incidents in European Union, United States, and Maghreb Area: Current Risk Communication Strategies and New Approaches’ (Journal of AOAC International). She also teaches general, food and industrial microbiology; food technology; and food safety and security and is involved in training International Olive Council staff.
Bibliographic Information
Book Title: Polyphenols and the Mediterranean Diet
Authors: Manel Issaoui, Amélia Martins Delgado, Candela Iommi, Nadia Chammem
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-030-41134-3
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
Softcover ISBN: 978-3-030-41133-6Published: 26 February 2020
eBook ISBN: 978-3-030-41134-3Published: 25 February 2020
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 54
Number of Illustrations: 7 b/w illustrations, 3 illustrations in colour
Topics: Food Science, Nutrition, Plant Biochemistry