Journal of Food Quality

Quality of Phenolic compounds: Occurrence, Health Benefits, and Applications in Food Industry


Publishing date
01 Jun 2019
Status
Published
Submission deadline
25 Jan 2019

Lead Editor

1Center of Biotechnology of Borj Cedria, Hammam Lif, Tunisia

2University of Cordoba, Cordoba, Spain

3An-Najah National University, Nablus, State of Palestine

4Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia


Quality of Phenolic compounds: Occurrence, Health Benefits, and Applications in Food Industry

Description

Increasing interest has been given to natural plant extracts in foods and beverage application, their role in food quality, and their therapeutic use in inhibiting several diseases. The protective effects of diets rich in fruits, vegetables, and derived beverages are due not only to fiber, vitamins, and minerals, but also to a diversity of plant secondary metabolites, in particular phenolic compounds and flavonoids. Phenolic compounds constitute one of the main classes of secondary metabolites. Among these compounds, flavonoids constitute one of the most ubiquitous groups of all plant phenolics. Phenolic compounds have long been associated with a variety of biochemical and pharmacological properties including antioxidant, antiviral, anticancer, and anti-inflammatory activities.

We would like to invite researchers to participate in this special issue by submitting a contribution in their field of expertise. Both original research papers and global or specialized critical reviews are welcome.

Potential topics include but are not limited to the following:

  • Advanced analytical methodologies for the isolation, purification, and analysis of phenolics
  • Phenolic compounds and metabolites in plants, food, and biological samples
  • Biological activities and mechanisms of action
  • Health benefits, in-vivo evaluation
  • Novel methods of addition to food products
  • Impact of phenolic compounds on food quality and their role in food quality preservation
  • Development of novel antioxidants

Articles

  • Special Issue
  • - Volume 2019
  • - Article ID 9594646
  • - Editorial

Quality of Phenolic Compounds: Occurrence, Health Benefits, and Applications in Food Industry

Amani Taamalli | María del Mar Contreras | ... | Nabil Ben Youssef
  • Special Issue
  • - Volume 2019
  • - Article ID 2638481
  • - Research Article

Poly(lactic-co-glycolic acid) Nanoparticles Loaded with Callistemon citrinus Phenolics Exhibited Anticancer Properties against Three Breast Cancer Cell Lines

Rashid Ahmed | Muhammad Tariq | ... | Mosbah Kushad
  • Special Issue
  • - Volume 2019
  • - Article ID 1390358
  • - Research Article

Effect of Different Commercial Fertilizers, Harvest Date, and Storage Time on Two Organically Grown Blackberry Cultivars: Physicochemical Properties, Antioxidant Properties, and Sugar Profiles

George Cavender | Mingyang Liu | ... | Yanyun Zhao
  • Special Issue
  • - Volume 2019
  • - Article ID 2793973
  • - Review Article

Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols

Shuangqi Tian | Yue Sun | ... | Yanbo Wang
  • Special Issue
  • - Volume 2019
  • - Article ID 7381761
  • - Research Article

Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

Alfonso M. Vidal | Sonia Alcalá | ... | Francisco Espínola
  • Special Issue
  • - Volume 2018
  • - Article ID 3193185
  • - Review Article

Reducing Phenolics Related to Bitterness in Table Olives

Rebecca L. Johnson | Alyson E. Mitchell
Journal of Food Quality
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 Journal metrics
Acceptance rate33%
Submission to final decision79 days
Acceptance to publication43 days
CiteScore2.400
Impact Factor1.763
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