Les polyphénols en agroalimentaire

Anthocyanins, tannins, hydroxybenzoic and hydroxycinnamic acids, vanillin, thymol, tocopherols, tocotrienols, quinones, the family of polyphenols comprises several thousand molecules, whose properties are of great interest to the agri-food and wine industries: Responsible for browning, involved in astringency and bitterness sensations, but also aromatic and colorful molecules, polyphenols have a major effect on the organoleptic characteristics of products, due to their antiseptic, antibacterial, and antifungal properties, polyphenols can have an impact on the preservation of products, especially cosmetics, food, or pharmaceuticals whose preservation state must be as perfect as possible throughout their life cycle, the antioxidant or anti-inflammatory properties of polyphenols are believed to contribute to the prevention of various pathologies involving oxidative stress and cellular aging, cardiovascular or degenerative diseases, osteoporosis.Facing the countless - proven or alleged - properties of these molecules, a synthesis of biochemical, technological, and regulatory knowledge was therefore essential. Drawing on more than 1,700 bibliographic references and covering the entire field, from their biosynthesis to their assimilation, this book is aimed at engineers, technicians, and researchers from a wide range of fields sharing the transformation or use of plant products or extracts in common: oenology, fermented beverages, fruit and vegetable juices, ready-to-eat products, food coloring, spices, herbs, and condiments, dietary supplements, fats. This book also provides valuable information for professionals in cosmetology and pharmacy.