Processing and Impact on Antioxidants in Beverages

1. Auflage 2014
ISBN: 978-0-12-404695-5
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 336 Seiten

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. - Provides insights into processing options for enhanced antioxidant bioavailability - Presents correlation potentials for increased total antioxidant capacity - Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages - Proposes processing of concentrated fractions of antioxidants that can be added to foods

Autoren/Hrsg.

Inhaltsverzeichnis

1;Front Cover;1
2;Processing and Impact on Antioxidants in Beverages;4
3;Copyright;5
4;Contents;6
5;List of Contributors;10
6;Preface;14
7;Biography;16
8;SECTION 1
Composition and Characterization
of Antioxidants;18
8.1;Chapter 1 - Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines;20
8.1.1;INTRODUCTION;20
8.1.2;CHAPTER POINTS;20
8.1.3;POLYPHENOLIC CONTENT OF FORTIFIED WINES;23
8.1.4;ANTHOCYANIC COMPOUNDS IN FORTIFIED WINES;24
8.1.5;ANTIOXIDANT CAPACITY IN FORTIFIED WINES;26
8.1.6;CONCLUSIONS;29
8.1.7;References;30
8.2;Chapter 2 - Endogenous Antioxidants and Antioxidant Activities of Beers;32
8.2.1;INTRODUCTION;32
8.2.2;CHAPTER POINTS;32
8.2.3;ENDOGENOUS ANTIOXIDANTS IN BEERS;33
8.2.4;ANTIOXIDANT ACTIVITIES OF BEERS;37
8.2.5;Acknowledgments;40
8.2.6;References;40
8.3;Chapter 3 - Antioxidants in Coffee;42
8.3.1;INTRODUCTION;42
8.3.2;CHAPTER POINTS;42
8.3.3;PHENOLIC COMPOUNDS;43
8.3.4;MELANOIDINS;45
8.3.5;CAFFEINE;45
8.3.6;TRIGONELLINE;46
8.3.7;TOCOPHEROLS;46
8.3.8;HETEROCYCLIC COMPOUNDS PRODUCED BY MAILLARD REACTION;47
8.3.9;DITERPENES CAFESTOL AND KAHWEOL;47
8.3.10;INFLUENCE OF EXTRACTION PROCESS ON ANTIOXIDANT CAPACITY OF COFFEE RESIDUES;48
8.3.11;References;48
8.4;Chapter 4 - Antioxidant Capacity of Green Tea (Camellia sinensis);50
8.4.1;INTRODUCTION;50
8.4.2;GREEN TEA AND ITS COMPOSITION;50
8.4.3;CHAPTER POINTS;50
8.4.4;BIOAVAILABILITY OF GREEN TEA CATECHINS;51
8.4.5;IN VITRO ANTIOXIDANT ACTIVITIES OF CATECHINS;52
8.4.6;PHYSIOLOGIC ANTIOXIDANT ACTIVITIES;53
8.4.7;PROTECTIVE ASPECTS OF GREEN TEA IN OBESITY AND RELATED DISORDERS;54
8.4.8;SAFETY OF GREEN TEA;54
8.4.9;CONCLUSIONS;55
8.4.10;Acknowledgments;55
8.4.11;References;55
8.5;CHAPTER 5 - ANTIOXIDANT CAPACITIES OF HERBAL INFUSIONS;58
8.5.1;INTRODUCTION;58
8.5.2;ANTIOXIDANT CAPACITIES OF HERBAL INFUSIONS;58
8.5.3;CHAPTER POINTS;58
8.5.4;ANTIOXIDANT COMPONENTS IN HERBAL INFUSIONS;61
8.5.5;References;66
8.6;Chapter 6 - Antioxidant Capacity of Soft Drinks;68
8.6.1;INTRODUCTION;68
8.6.2;ORIGIN OF SOFT DRINKS;68
8.6.3;CHAPTER POINTS;68
8.6.4;CARAMEL-CONTAINING SOFT DRINKS;69
8.6.5;ANTIOXIDANT ACTIVITY OF CARAMEL-CONTAINING SOFT DRINKS;70
8.6.6;SOFT DRINKS CONTAINING FRUIT JUICE;71
8.6.7;ANTIOXIDANT ACTIVITY OF FRUIT-JUICE-BASED SOFT DRINKS;71
8.6.8;CAFFEINE-CONTAINING SOFT DRINKS;72
8.6.9;A RETURN TO THE PAST?;73
8.6.10;CONCLUSION;73
8.6.11;References;73
9;SECTION 2
Effects of Production and Processing;74
9.1;Chapter 7 - Antioxidants in Wine during Fermentation;76
9.1.1;INTRODUCTION;76
9.1.2;GRAPE COMPOSITION;76
9.1.3;ANTIOXIDANTS IN WHITE AND RED GRAPES;77
9.1.4;ANTIOXIDANTS IN WHITE GRAPE JUICE DURING PROCESSING;78
9.1.5;ANTIOXIDANTS IN WHITE WINE DURING ALCOHOLIC FERMENTATION;80
9.1.6;ANTIOXIDANTS IN RED GRAPE JUICE DURING PROCESSING;81
9.1.7;ANTIOXIDANTS IN RED WINE DURING ALCOHOLIC FERMENTATION;81
9.1.8;CONCLUSION;82
9.1.9;References;83
9.2;Chapter 8 - Effects of Aging on the Antioxidant Capacity of Red Wines;86
9.2.1;INTRODUCTION;86
9.2.2;FACTORS AFFECTING THE PHENOL CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF RED WINES;86
9.2.3;CHAPTER POINTS;86
9.2.4;EFFECTS OF PRODUCTION AND PROCESSING;88
9.2.5;EFFECT OF BARREL AND/OR BOTTLE AGING ON THE PHENOL CONTENT AND ANTIOXIDANT ACTIVITY;89
9.2.6;EFFECT OF BARREL AND BOTTLE AGING ON THE LEVEL OF POTENTIALLY VALUABLE PHENOLS AND POLYPHENOLS;91
9.2.7;RELATIONSHIP BETWEEN ANTIOXIDANT CAPACITY AND ACCEPTANCE (PRICE) OF RED WINES;91
9.2.8;Acknowledgments;92
9.2.9;References;92
9.3;Chapter 9 - Effects of Varieties and Growing Conditions on Antioxidant Capacity of Coffee;94
9.3.1;INTRODUCTION;94
9.3.2;CHAPTER POINTS;94
9.3.3;INFLUENCE OF COFFEE VARIETIES ON THE CONTENT OF CHLOROGENIC ACIDS;95
9.3.4;INFLUENCE OF ENVIRONMENTAL FACTORS ON THE CONTENT OF CHLOROGENIC ACIDS;96
9.3.5;INFLUENCE OF PRIMARY PROCESSING AND STORAGE ON COFFEE ANTIOXIDANTS;99
9.3.6;References;101
9.4;Chapter 10 - Effects of Preparation Techniques on the Antioxidant Capacity of Coffee Brews;104
9.4.1;INTRODUCTION;104
9.4.2;CHAPTER POINTS;104
9.4.3;EFFECTS OF PREPARATION TECHNIQUES ON THE ANTIOXIDANT CAPACITY OF COFFEE BREWS;105
9.4.4;EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF POLYPHENOLIC COMPOUNDS;107
9.4.5;EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF MELANOIDINS;108
9.4.6;EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF CAFFEINE;109
9.4.7;EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF TOCOPHEROLS;110
9.4.8;EFFECTS OF PREPARATION TECHNIQUES ON THE CONTENT OF CAFESTOL;111
9.4.9;EFFECTS OF MILK ADDITION ON THE ANTIOXIDANT CAPACITY OF COFFEE BREWS;112
9.4.10;ANTIOXIDANT POTENTIAL OF INSTANT CAPPUCCINO BREWS;112
9.4.11;References;113
9.5;Chapter 11 - Applications of Enzymes in Processing Green Tea Beverages: Impact on Antioxidants;116
9.5.1;INTRODUCTION;116
9.5.2;CHAPTER POINTS;116
9.5.3;ENDO- AND EXOGENOUS ENZYMES;117
9.5.4;EFFECTS OF PRODUCTION AND PROCESSING;118
9.5.5;Acknowledgment;124
9.5.6;References;124
9.6;Chapter 12 - Antioxidant Capacity of Tea: Effect of Processing and Storage;126
9.6.1;INTRODUCTION;126
9.6.2;CHAPTER POINTS;126
9.6.3;ANTIOXIDANT COMPOUNDS OF TEA;127
9.6.4;EFFECT OF PRODUCTION AND PROCESSING;128
9.6.5;STORAGE OF TEA LEAVES AND TEA BEVERAGES;135
9.6.6;References;136
9.7;Chapter 13 - Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors;138
9.7.1;INTRODUCTION;138
9.7.2;EFFECTS OF PRODUCTION AND PROCESSING;138
9.7.3;CHAPTER POINTS;138
9.7.4;CONCLUDING REMARKS;145
9.7.5;References;145
9.8;Chapter 14 - Antioxidants of Rooibos Beverages: Role of Plant Composition and Processing;148
9.8.1;INTRODUCTION;148
9.8.2;CHAPTER POINTS;148
9.8.3;PHENOLIC COMPOSITION;149
9.8.4;ANTIOXIDANT ACTIVITY;151
9.8.5;EFFECTS OF PRODUCTION AND PROCESSING;155
9.8.6;References;160
9.9;Chapter 15 - Antioxidant Activity of Maté Tea and Effects of Processing;162
9.9.1;INTRODUCTION;162
9.9.2;CHAPTER POINTS;162
9.9.3;HARVESTING AND PROCESSING;163
9.9.4;MATÉ TEA PRODUCTS;163
9.9.5;MATÉ TEA COMPOSITION;164
9.9.6;ANTIOXIDANT ACTIVITY;166
9.9.7;EFFECTS OF PRODUCTION AND PROCESSING;167
9.9.8;References;169
9.10;Chapter 16 - Antioxidants in Goji Berry Juice (Lycium barbarum) and Effects of Processing Steps;172
9.10.1;INTRODUCTION;172
9.10.2;CHAPTER POINTS;172
9.10.3;CHEMICAL CONSTITUENTS;173
9.10.4;References;178
9.11;Chapter 17 - Açaí (Euterpe oleracea Mart.) Liquefied Pulp for Drinking and their Antioxidant Capacities During Processing;182
9.11.1;INTRODUCTION;182
9.11.2;AÇAÍ PULPS AND THEIR ANTIOXIDANT CAPACITIES;182
9.11.3;CHAPTER POINTS;182
9.11.4;EFFECTS OF PRODUCTION AND PROCESSING;183
9.11.5;CONCLUSION;185
9.11.6;References;188
9.12;Chapter 18 - The Impact of Processing and Storage on the (Poly)Phenolic Fraction of Pomegranate (Punica granatum L.) Juices;190
9.12.1;INTRODUCTION;190
9.12.2;CHAPTER POINTS;190
9.12.3;(POLY)PHENOLIC ANTIOXIDANTS OF POMEGRANATE JUICE;191
9.12.4;EFFECTS OF PRODUCTION AND PROCESSING;193
9.12.5;References;199
9.13;Chapter 19 - Influence of High-Pressure and Ultra-High-Pressure Homogenization on Antioxidants in Fruit Juice;202
9.13.1;HIGH-PRESSURE HOMOGENIZATION;202
9.13.2;CHAPTER POINTS;202
9.13.3;HIGH- AND ULTRA-HIGH-PRESSURE HOMOGENIZATION EQUIPMENT;203
9.13.4;FRUIT JUICES PRESERVED BY HPH AND UHPH;204
9.13.5;EFFECT OF HPH AND THERMAL TREATMENT ON HEALTH-RELATED COMPOUNDS AND ANTIOXIDANT CAPACITY OF FRUIT JUICES;205
9.13.6;CONCLUSIONS;209
9.13.7;References;209
9.14;Chapter 20 - Enzymatic Debittering on Antioxidant Capacity of Grapefruit Juice;212
9.14.1;INTRODUCTION;212
9.14.2;CHAPTER POINTS;212
9.14.3;ENZYMES IN DEBITTERING OF CITRUS JUICES;213
9.14.4;IMMOBILIZED BIOCATALYSTS IN DEBITTERING OF JUICES;214
9.14.5;EFFECTS OF PRODUCTION AND PROCESSING;214
9.14.6;References;218
9.15;Chapter 21 - Production Processes of Orange Juice and Effects on Antioxidant Components;220
9.15.1;INTRODUCTION;220
9.15.2;CHAPTER POINTS;220
9.15.3;THE ORANGE JUICE PRODUCTION PROCESS;221
9.15.4;EFFECTS OF PRODUCTION AND PROCESSING ON ANTIOXIDANT COMPONENTS OF ORANGE JUICE;222
9.15.5;CONCLUSIONS;230
9.15.6;References;230
9.16;Chapter 22 - Total Antioxidant Capacity of Flavored Waters;232
9.16.1;INTRODUCTION;232
9.16.2;CHAPTER POINTS;232
9.16.3;FLAVORED WATERS: EFFECTS OF PRODUCTION AND PROCESSING;233
9.16.4;FLAVORED WATERS AS AN ANTIOXIDANT SOURCE;234
9.16.5;CONCLUSION;240
9.16.6;Acknowledgments;240
9.16.7;References;240
9.17;Chapter 23 - Antioxidant Properties of Soy-Based Drinks and Effects of Processing;242
9.17.1;INTRODUCTION;242
9.17.2;CHAPTER POINTS;242
9.17.3;EFFECTS OF PRODUCTION AND PROCESSING;244
9.17.4;Acknowledgments;248
9.17.5;References;248
10;SECTION 3
Selective Assays for Antioxidants;250
10.1;Chapter 24 - The CUPRAC Methods of Antioxidant Measurement for Beverages;252
10.1.1;INTRODUCTION;252
10.1.2;CHAPTER POINTS;252
10.1.3;THE MAIN CUPRAC METHOD;254
10.1.4;THE MODIFIED CUPRAC METHODS;255
10.1.5;PREPARATION OF SOLUTIONS;256
10.1.6;PROCEDURES FOR THE MAIN AND MODIFIED CUPRAC METHODS;257
10.1.7;APPLICATION OF THE MAIN AND MODIFIED CUPRAC METHODS TO BEVERAGES;258
10.1.8;References;260
10.2; Chapter 25 - The Use of Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) Assays in the Assessment of Beverages’ Antioxidant Properties;262
10.2.1;INTRODUCTION;262
10.2.2;CHAPTER POINTS;262
10.2.3;BACKGROUND OF EXPERIMENTAL SET-UP FOR ANTIOXIDANT ASSAYS;263
10.2.4;OXYGEN RADICAL ABSORPTION CAPACITY ASSAY;265
10.2.5;TROLOX EQUIVALENT ANTIOXIDANT CAPACITY (TEAC) ASSAY;266
10.2.6;CONSISTENCY OF ORAC AND TEAC RESULTS BEYOND THE PARADOX OF VALUES VARIABILITY;267
10.2.7;References;268
10.3;Chapter 26 - Methodology for the Measurement of Antioxidant Capacity of Coffee: A Validated Platform Composed of Three Complementary Antioxidant Assays;270
10.3.1;INTRODUCTION;270
10.3.2;ANTIOXIDANTS—DEFINITION;270
10.3.3;CHAPTER POINTS;270
10.3.4;ASSAYS FOR ANTIOXIDANTS;271
10.3.5;DEVELOPMENT OF A PRACTICAL ANALYTICAL PLATFORM FOR MEASUREMENT OF ANTIOXIDANT CAPACITY OF COFFEE;271
10.3.6;PROCEDURE USED FOR COFFEE PREPARATION;272
10.3.7;ASSAYS BASED ON ELECTRON TRANSFER REACTIONS;272
10.3.8;ASSAYS BASED ON HYDROGEN ATOM TRANSFER REACTIONS;273
10.3.9;VALIDATION OF RESULTS;275
10.3.10;DISCUSSION AND CONCLUSIONS;279
10.3.11;Acknowledgments;280
10.3.12;References;280
10.4;Chapter 27 - Off-Line HPLC Integrated to Total Antioxidant Capacity Measurement of Beverages;282
10.4.1;INTRODUCTION;282
10.4.2;CHAPTER POINTS;282
10.4.3;OFF-LINE HPLC INTEGRATED TO TOTAL ANTIOXIDANT CAPACITY ASSAYS;283
10.4.4;CONCLUSION;292
10.4.5;References;292
10.5;Chapter 28 - Antioxidant Screening of Beverages using the Online HPLC–DPPH• Assay Incorporating Active Flow Technology Chromatography Columns;294
10.5.1;INTRODUCTION;294
10.5.2;CHAPTER POINTS;294
10.5.3;THE ANALYSIS OF COFFEE USING LIQUID CHROMATOGRAPHIC SEPARATION AND DPPH• ANTIOXIDANT DETECTION: A COMPARISON BETWEEN STANDARD AN...;297
10.5.4;THE ANALYSIS OF COFFEE USING PARALLEL SEGMENTED FLOW CHROMATOGRAPHY INCORPORATING MULTIPLEXED FLUORESCENCE AND DPPH• ANTIOXIDANT...;300
10.5.5;THE ANALYSIS OF COFFEE USING REACTION FLOW CHROMATOGRAPHY WITH MULTIPLEXED DETECTION;301
10.5.6;GENERAL CONCLUSION;302
10.5.7;Acknowledgments;302
10.5.8;References;302
10.6;Chapter 29 - Analytical Methods for Determination of Polyphenols in Beer;306
10.6.1;INTRODUCTION;306
10.6.2;CHAPTER POINTS;306
10.6.3;GLOBAL ASSAYS;307
10.6.4;DETERMINATION OF INDIVIDUAL PHENOLIC COMPOUNDS;311
10.6.5;References;315
10.7;Chapter 30 - Deriving a Global Antioxidant Score for Commercial Juices by Multivariate Graphical and Scoring Techniques: Applications to Blackcurrant Juice;318
10.7.1;BLACKCURRANTS AND ANTIOXIDANT COMPOUNDS;318
10.7.2;CHAPTER POINTS;318
10.7.3;CONSUMPTION OF BLACKCURRANTS;319
10.7.4;EVALUATION OF TOTAL ANTIOXIDANT ACTIVITY;319
10.7.5;ANTIOXIDANT ACTIVITIES OF TEN BLACKCURRANT JUICES AND CORRELATIONS;320
10.7.6;STATISTICAL ANALYSIS;320
10.7.7;GRAPHICAL REPRESENTATIONS;321
10.7.8;GLOBAL ANTIOXIDANT SCORE (GAS) AND RANKING;322
10.7.9;CLUSTERING;322
10.7.10;VISUALIZATION OF THE GAS (CHERNOFF FACES AND STARS);323
10.7.11;CONCLUSIONS;323
10.7.12;References;324
11;Index;326

Leseproben

List of Contributors
AdelinAlbertDepartment of Medical Informatics and Biostatistics B23, University of Liège, CHU Sart Tilman, Liège, Belgium HarunobuAmagaseFreeLife International, Phoenix, AZ, USA MiryamAmigo-BenaventDepartment of Nutrition and Metabolism, Institute of Food Science and Technology and Nutrition (ICTAN-CSIC), Madrid, Spain WilfriedAndlauerInstitute of Life Technologies, University of Applied Sciences Valais, Sion, Switzerland Re?atApakIstanbul University, Faculty of Engineering, Department of Chemistry, Avcilar, Istanbul, Turkey M. FátimaBarrosoREQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal BurcuBekde?erIstanbul University, Istanbul, Turkey AnaBelš?ak-Cvitanovi?Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva, Zagreb, Croatia MustafaBenerIstanbul University, Istanbul, Turkey KleberBertéGraduate Program of Food Engineering – PPGEAL, Chemical Engineering Department, Federal University of Paraná (UFPR), Curitiba, PR, Brazil Joshua A.BomserDepartment of Human Sciences, The Ohio State University, Columbus, OH, USA Oreste V.BrennaDepartment of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy Richard S.BrunoDepartment of Human Sciences, The Ohio State University, Columbus, OH, USA ArijanaBuši?Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia María D.BustoDepartment of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Burgos, Spain CristianCalderónFacultad de Química y Biología, Universidad de Santiago de Chile, Santiago Chile M.CamenzuliAustralian Centre for Research on Separation Science (ACROSS), School of Science and Health, University of Western Sydney (Parramatta), Sydney, NSW, Australia Ana MariaCamposFacultad de Química y Biología, Universidad de Santiago de Chile, Santiago Chile Ma.Dolores del CastilloFood Bioscience Group, Department of Food Bioactivity and Analysis, Institute of Food Science Research (CSIC-UAM), Madrid, Spain MónicaCavia-SaizDepartment of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Burgos, Spain LuísaCorreia-SáREQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal ChiaraDall’AstaDepartment of Food Science, University of Parma, Parma, Italy NadiaDardenneDepartment of Medical Informatics and Biostatistics B23, University of Liège, CHU Sart Tilman, Liège, Belgium Dalenede BeerPost-Harvest & Wine Technology Division, Agricultural Research Council, Infruitec-Nietvoorbij Institute, Stellenbosch, South Africa Jean-OlivierDefraigneCREDEC, University of Liège, CHU Sart Tilman, Liège, Belgium CristinaDelerue-MatosREQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal Gui-FangDengGuangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China G.R.DennisAustralian Centre for Research on Separation Science (ACROSS), School of Science and Health, University of Western Sydney (Parramatta), Sydney, NSW, Australia Valentina F.DominguesREQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal JacquesDommesPlant Molecular Biology and Biotechnology B22, University of Liège, Plant Biology Institute, Sart Tilman, Liège, Belgium Sandra A.V.EremiaNational Institute for Biological Sciences, Bucharest, Romania M.L.Fernández de CórdovaDepartment of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain Isabel M.P.L.V.O.FerreiraREQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal, Mario G.FerruzziDepartment of Food Science, Purdue University, West Lafayette, IN, USA GianniGalavernaDepartment of Food Science, University of Parma, Parma, Italy CristinaGarcía-VigueraPhytochemistry Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Espinardo, Murcia, Spain RamónGervillaDepartamento de Ciencia Animal y de los Alimentos, Universitat Autònoma de Barcelona, Edificio V. Campus de la UAB, Cerdanyola del Vallès, Spain Bernard A.GoodmanState Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, Guangxi, China KubilayGüçlüIstanbul University, Istanbul, Turkey RosemaryHoffmann-RibaniGraduate Program of Food Engineering – PPGEAL, Chemical Engineering Department, Federal University of Paraná (UFPR), Curitiba, PR, Brazil ShiromaniJayasekeraRiddet Institute, Massey University, Palmerston North, New Zealand ElizabethJoubertPost-Harvest & Wine Technology Division, Agricultural Research Council, Infruitec-Nietvoorbij Institute, Stellenbosch, South Africa LovedeepKaurRiddet Institute, Massey University, Palmerston North, New Zealand ClaireKeversPlant Molecular Biology and Biotechnology B22, University of Liège, Plant Biology Institute, Sart Tilman, Liège, Belgium DraženkaKomesDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva, Zagreb, Croatia AgnieszkaKosi?ska Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland Institute of Life Technologies, University of Applied Sciences Valais, Sion, Switzerland Hua-BinLiGuangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China ShaLiGuangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China Shu-KeLiGuangdong Provincial Key...