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Simple phenol and phenolic compounds in food flavor
C R C Critical Reviews in Food Science and Nutrition, 1978Simple phenol and phenolic compounds occur in a vast portion of our diet. This review attempts to discuss their occurrences relative to our food supply. In addition, their chemical, nutritional, and sensory properties are explored, as well as methods for their isolation, identification, and quantitation.
Joseph A. Maga, Ira Katz
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Recent Patents on Food, Nutrition & Agriculture, 2021
Background: Green, white, and black tea water extracts are rich in phenolic compounds. Objective: The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were investigated.
Shori, Amal Bakr +2 more
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Background: Green, white, and black tea water extracts are rich in phenolic compounds. Objective: The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were investigated.
Shori, Amal Bakr +2 more
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Food Chemistry, 2020
In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated.
Xiangzhen Ge +8 more
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In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated.
Xiangzhen Ge +8 more
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Phenolic Compounds from Nuts: Extraction, Chemical Profiles and Bioactivity.
Journal of Agricultural and Food Chemistry, 2020Nuts contain a vast array of phenolic compounds having important biological properties. They include substances allocated into the five major groups named phenolic acids, flavonoids, tannins, phenolic lignans and stilbene-derivatives.
R. Bodoira, D. Maestri
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Microbial Degradation of Phenol and Phenolic Compounds
2021Phenol and phenolic compounds play an essential role in various modern-day industries. However, due to the toxic and recalcitrant nature of phenolic compounds, these compounds have a detrimental effect on the environment and aquatic life. In the recent past, different physicochemical methods have been employed by various researchers for phenol ...
Milan Malhotra +3 more
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Critical reviews in food science and nutrition, 2020
Phenolic compounds in plants are essential components of human nutrition, which provide various health benefits. However, some missing links became the research in phenolic compounds structures and potential applications in a challenging work.
R. Dias +4 more
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Phenolic compounds in plants are essential components of human nutrition, which provide various health benefits. However, some missing links became the research in phenolic compounds structures and potential applications in a challenging work.
R. Dias +4 more
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Biodegradation of chlorinated phenolic compounds
Biotechnology Advances, 1996Chlorophenolic compounds are generated from a number of industrial manufacturing processes including pulp and paper manufacture. These compounds are found to be toxic and recalcitrant and hence their discharge into the environment must be regulated. Slow and partial degradation of chlorophenols under aerobic and anaerobic natural environment has been ...
A P, Annachhatre, S H, Gheewala
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Phenolic Compounds in Antimicrobial Therapy
Journal of Medicinal Food, 2017Long-term treatment with several conventional antibiotics can cause harmful side effects that can be alleviated by antioxidant therapy. Phenolic compounds (PCs) are the best source of antioxidants, and to identify the most suitable polyphenols for use as a supportive supplement during antibiotic therapy, this study screened a series of PCs to establish
Santi M, Mandal +2 more
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An overview of the perception and mitigation of astringency associated with phenolic compounds.
Comprehensive Reviews in Food Science and Food Safety, 2020Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds.
Rui Huang, Changmou Xu
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Interaction of Phenolic Compounds with Bacteria
Nature, 1958THE interaction of several phenolic compounds with bacteria has been examined as part of an investigation of the mode of action of various antibacterial substances1. This communication summarizes the results obtained using hexylresorcinol and Escherichia coli.
A H, BECKETT, S J, PATKI, A E, ROBINSON
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