Global population is estimated to reach about 9.22 billion by 2075. The increasing
knowledge on the relationship between food biochemistry and positive health gives an …

Introduction Phenolic acids are important phenolic compounds widespread in foods,
contributing to nutritional and organoleptic properties. Factors affceting individual variability …

Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

Advanced glycation end products (AGEs), the products of non-enzymatic browning reactions
between the active carbonyl groups of reducing sugars and the free amines of amino acids …

The health effects of (poly) phenols (PPs) depend upon their bioavailability that, in general,
is very low and shows a high interindividual variability. The low bioavailability of PPs is …

A diet rich in phytochemical phenolics has been associated with the reduction of some
chronic diseases. Therefore, there has been a growing demand for phenolic-enriched …

The starch digestibility strongly depends on the food composition and microstructure formed
during food processing. To control rice starch digestion and glycemic response, rice starch …

Expanding plant‐based protein applications is increasingly popular. Polyphenol interactions
with wheat gluten proteins can be exploited to create novel functional foods and food …

Nutrition plays a crucial role in health promotion and disease prevention, and dietary-related
factors are, in many cases, the leading risks for worldwide mortality and morbidity …

The metabolism of ferulic acid (FA) was studied during fermentation with different species
and strains of lactic acid bacteria (LAB) and yeasts, in synthetic sourdough medium. Yeast …