showing 2 related works from this author
Polyphenols: Bioaccessibility and bioavailability of bioactive components
2019
Abstract Plant phenolics consist of a heterogeneous group of chemical species naturally present in vegetables and commonly alleged to display health benefits. In modern times, the consumption of processed food is increasing within several populations along with the demand for food of enhanced characteristics, such as those including bioactive compounds (e.g., phenolic compounds). On one hand, thermal processing, widely used to increase food safety, has deep impacts on bioaccessibility and bioavailability of bioactive components. On the other hand, non-thermal technologies are interesting alternatives, but additional studies are necessary to understand the biochemistry fundamentals and hence…
Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
2018
Abstract Background Chestnuts have traditionally been used for both human and animal consumption due to their nutritional properties. During chestnut industrial processing, several by-products are generated, like chestnut wood, flowers, leaves, shells, barks and burs. These by-products constitute an important source of antioxidant compounds, which can be used as food additives to be incorporated in other food products such as meat in order to improve nutritional and quality characteristics as well as to delay oxidation processes. Scope and approach This systematic literature review evaluated the main antioxidant compounds of chestnuts by-products, including total content and profile. Moreov…