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Conference Paper: Impact of fruit phenolics on food quality and human health
Title | Impact of fruit phenolics on food quality and human health |
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Authors | |
Issue Date | 2015 |
Publisher | ICoFF2015. |
Citation | The 6th International Conference on Food Factors (ICoFF 2015), Seoul, South Korea, 22-25 November 2015 How to Cite? |
Abstract | The current concept for phenolics is that they are favorable for development into bioactive agents to
prevent age-related diseases. The speculated health-promoting effects of phenolic compounds are
generally attributed to their antioxidative action to directly scavenge reactive oxygen species and to
stimulate endogenous defense system. However other biological mechanisms must be involved and
should be explored. In addition, under different food processing condition, their bioactivity and stability
might be affected. In current presentation, we will discuss our recent research works on specific
phenolics as modulators in key food reactions, including Maillard reaction, thus impacting the formation
of food flavor, color and toxicants. We will also present the health beneficial effect of several fruit
phenolic derivatives. The structure/activity relationship will be briefly discussed. Our research work
suggests great potential of certain phenolic compounds for food quality management and human health. |
Description | Invited talk - [P-3] Fuits & Vegetables - no. 0021 |
Persistent Identifier | http://hdl.handle.net/10722/238239 |
DC Field | Value | Language |
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dc.contributor.author | Wang, M | - |
dc.date.accessioned | 2017-02-07T10:26:22Z | - |
dc.date.available | 2017-02-07T10:26:22Z | - |
dc.date.issued | 2015 | - |
dc.identifier.citation | The 6th International Conference on Food Factors (ICoFF 2015), Seoul, South Korea, 22-25 November 2015 | - |
dc.identifier.uri | http://hdl.handle.net/10722/238239 | - |
dc.description | Invited talk - [P-3] Fuits & Vegetables - no. 0021 | - |
dc.description.abstract | The current concept for phenolics is that they are favorable for development into bioactive agents to prevent age-related diseases. The speculated health-promoting effects of phenolic compounds are generally attributed to their antioxidative action to directly scavenge reactive oxygen species and to stimulate endogenous defense system. However other biological mechanisms must be involved and should be explored. In addition, under different food processing condition, their bioactivity and stability might be affected. In current presentation, we will discuss our recent research works on specific phenolics as modulators in key food reactions, including Maillard reaction, thus impacting the formation of food flavor, color and toxicants. We will also present the health beneficial effect of several fruit phenolic derivatives. The structure/activity relationship will be briefly discussed. Our research work suggests great potential of certain phenolic compounds for food quality management and human health. | - |
dc.language | eng | - |
dc.publisher | ICoFF2015. | - |
dc.relation.ispartof | The 6th International Conference on Food Factors (ICoFF 2015) | - |
dc.title | Impact of fruit phenolics on food quality and human health | - |
dc.type | Conference_Paper | - |
dc.identifier.email | Wang, M: mfwang@hku.hk | - |
dc.identifier.authority | Wang, M=rp00800 | - |
dc.identifier.hkuros | 261327 | - |
dc.publisher.place | Seoul, South Korea | - |