About this Research Topic
This Research Topic aims to enhance research with the current state-of-the-art on chemical and biological changes of polyphenols caused by food thermal processing. It will cover but is not limited to the following areas:
(1) Effect of thermal treatment on phenolic profile of foods;
(2) Functional properties of phenolic compounds, such as improvement of food quality and prevention of chronic diseases, and the effect of thermal treatment on these functional properties;
(3) Inhibitory effects and mechanisms of phenolic compounds on the formation of food toxic compounds during food thermal processing;
(4) Interaction between polyphenols and other components in foods, and the effect of thermal treatment on such interactions;
(5) Effect of thermal treatment on the bioaccessibility and bioavailability of polyphenols;
(6) Identification and structural assignment of novel reaction products of polyphenols.
Keywords: Phenolic compounds; Thermal processing; Chemical change; Functional properties; Bioavailability
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.