Les polyphénols en agroalimentaire (French Edition)

Polyphenols constitute a family of several thousand molecules with highly valued biochemical and technological properties in the food and wine industries. These molecules include anthocyanins, tannins, hydroxybenzoic acids, and hydroxycinnamic acids, as well as compounds like vanillin, thymol, tocopherols, and quinones.

Polyphenols are known for their major role in the organoleptic properties of food products. They are responsible for browning, contribute to sensations of astringency and bitterness, and are often associated with aromas and colors. In addition to their sensory properties, they possess antiseptic, antibacterial, and antifungal effects, making them essential for the preservation of food, cosmetic, and pharmaceutical products.

In terms of health, polyphenols stand out for their antioxidant and anti-inflammatory capacities. Numerous studies have demonstrated their role in the prevention of pathologies related to oxidative stress and cellular aging, notably cardiovascular, degenerative diseases, and osteoporosis.

This book, edited by Pascale Sarni-Manchado and Véronique Cheynier, offers a detailed synthesis of current knowledge on polyphenols. It covers the entire chain, from their biosynthesis to their assimilation. Drawing on more than 1,700 bibliographic references, this book is aimed at professionals in the sectors of oenology, fermented beverages, fruit and vegetable juices, fourth range, prepared dishes, food colorings, spices, herbs, and condiments, as well as dietary supplements and fats.

Cosmetologists and pharmacists will also find valuable information regarding the impact of polyphenols on the preservation of products, in connection with the technological and regulatory challenges these industries face.

This book is an essential reference for engineers, technicians, and researchers wishing to deepen their knowledge of these molecules with multiple applications.

Product Characteristics:

• Title: Polyphenols in Food (French edition)
• Collection: Food Science and Technology
• Editors: Pascale Sarni-Manchado, Véronique Cheynier
• Publisher: Lavoisier / Tec & Doc
• Publication Date: 08/10/2005
• Dimensions: 25 x 16 x 1.8 cm
• Weight: 800 g
• Language: French
• EAN13: 9782743008055
• ISBN: 978-2-7430-0805-5