This book chapter provides a description of the different natural sources of polyphenols, such as fruit and vegetables, cereals and legumes, coffee, tea, olive oil, cocoa, herbs and species. Industrial processing of these raw materials lead to the production of huge amount of by-products, which are a good source of antioxidants, mainly polyphenols. Recently, the recovery of these high-added-value compounds from food processing by-products is an important issue. Therefore, a particular attention in this chapter is focused on the new trend of food processing by-products and plant waste extracts as a source of polyphenols.
Urszula Tylewicz, Małgorzata Nowacka, Beatriz Martín-García, Artur Wiktor, Ana Maria Gómez Caravaca (2018). 5 - Target sources of polyphenols in different food products and their processing by-products. Amsterdam : Elsevier [10.1016/B978-0-12-813572-3.00005-1].
5 - Target sources of polyphenols in different food products and their processing by-products
Urszula Tylewicz
;
2018
Abstract
This book chapter provides a description of the different natural sources of polyphenols, such as fruit and vegetables, cereals and legumes, coffee, tea, olive oil, cocoa, herbs and species. Industrial processing of these raw materials lead to the production of huge amount of by-products, which are a good source of antioxidants, mainly polyphenols. Recently, the recovery of these high-added-value compounds from food processing by-products is an important issue. Therefore, a particular attention in this chapter is focused on the new trend of food processing by-products and plant waste extracts as a source of polyphenols.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
