Application of Polyphenols in Foods and Food Models. Advances in Food and Nutrition Research Volume 98

Table of Contents

1. Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health Liang Zhang, Zisheng Han and Daniel Granato 2. The application of polyphenols in food preservation Qian Wu and Jie Zhou 3. Technological applications of phenolic-rich extracts for the development of non-dairy foods and beverages Marina Fidelis and Daniel Granato 4. Underutilized Northern plant sources and technological aspects for recovering their polyphenols Pirjo Mattila, Nora Pap, Eila J?rvenp??, Minna Kahala and Sari M?kinen 5. Strategies to increase the shelf life of meat and meat products with phenolic compounds Paulo E. S. Munekata, Mirian Pateiro, Elisa Rafaela Bonadio Bellucci, Ruben Dominguez, Andrea Carla da Silva Barretto and Jose M. Lorenzo 6. Incorporation of polyphenols in baked products Juanying Ou 7. Antioxidant/pro-oxidant and antiproliferative activities of phenolic-rich foods and extracts: A cell-based point of view Mariana Ara?jo Vieira do Carmo, Daniel Granato and Luciana Azevedo 8. Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals Soottawat Benjakul, Avtar Singh, Lalita Chotphruethipong and Ajay Mittal