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Biocatalysis, the application of enzymes as catalysts for chemical synthesis, has become an increasingly valuable tool for the synthetic chemist. Enzymatic transformations carried out by enzymes or whole-cell catalysts are used for the production of a wide variety of compounds ranging from bulk to fine chemicals. The primary consideration for the incorporation of biotransformation in a synthetic sequence is regio- and stereocontrol that can be achieved with enzyme-catalyzed reactions. Biotransformations are thus becoming accepted as a method for generating optically pure compounds as well as for developing efficient routes to target compounds. This Special Issue aims to address the main applications of biocatalysts, isolated enzymes, and whole microorganisms in the synthesis of bioactive compounds and their precursors.

Research & information: general --- Biology, life sciences --- 8-hydroxydaidzein --- stable --- soluble --- anti-inflammation --- amylosucrase --- Deinococcus geothermalis --- coumarin --- biotransformation --- filamentous fungi --- selective hydroxylation --- bromination --- chlorination --- pharmaceuticals --- active agent synthesis --- biocatalysis --- haloperoxidase --- halogenase --- glycosyltransferase --- Glycine max (L.) Merr. --- HPLC/MS --- isoflavone aglycone-rich extract --- isoflavone α-glucoside --- alkene cleavage --- aryl alkenes --- basidiomycota --- carotene degradation --- dye-decolorizing peroxidase (DyP) --- manganese --- Komagataella pfaffii --- Pleurotus sapidus --- monoterpenes --- limonene --- glycerol --- mevalonate pathway --- reaction engineering --- bioprocess --- biocatalyst --- two-liquid phase fermentation --- in situ product removal --- lipase --- unsaturated fatty acid --- oxidative cleavage --- oxidation --- adaptation --- UV/NTG mutagenesis --- psychrotrophs --- terpenes

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• Reference Manager
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Biocatalysis, the application of enzymes as catalysts for chemical synthesis, has become an increasingly valuable tool for the synthetic chemist. Enzymatic transformations carried out by enzymes or whole-cell catalysts are used for the production of a wide variety of compounds ranging from bulk to fine chemicals. The primary consideration for the incorporation of biotransformation in a synthetic sequence is regio- and stereocontrol that can be achieved with enzyme-catalyzed reactions. Biotransformations are thus becoming accepted as a method for generating optically pure compounds as well as for developing efficient routes to target compounds. This Special Issue aims to address the main applications of biocatalysts, isolated enzymes, and whole microorganisms in the synthesis of bioactive compounds and their precursors.

Research & information: general --- Biology, life sciences --- 8-hydroxydaidzein --- stable --- soluble --- anti-inflammation --- amylosucrase --- Deinococcus geothermalis --- coumarin --- biotransformation --- filamentous fungi --- selective hydroxylation --- bromination --- chlorination --- pharmaceuticals --- active agent synthesis --- biocatalysis --- haloperoxidase --- halogenase --- glycosyltransferase --- Glycine max (L.) Merr. --- HPLC/MS --- isoflavone aglycone-rich extract --- isoflavone α-glucoside --- alkene cleavage --- aryl alkenes --- basidiomycota --- carotene degradation --- dye-decolorizing peroxidase (DyP) --- manganese --- Komagataella pfaffii --- Pleurotus sapidus --- monoterpenes --- limonene --- glycerol --- mevalonate pathway --- reaction engineering --- bioprocess --- biocatalyst --- two-liquid phase fermentation --- in situ product removal --- lipase --- unsaturated fatty acid --- oxidative cleavage --- oxidation --- adaptation --- UV/NTG mutagenesis --- psychrotrophs --- terpenes --- 8-hydroxydaidzein --- stable --- soluble --- anti-inflammation --- amylosucrase --- Deinococcus geothermalis --- coumarin --- biotransformation --- filamentous fungi --- selective hydroxylation --- bromination --- chlorination --- pharmaceuticals --- active agent synthesis --- biocatalysis --- haloperoxidase --- halogenase --- glycosyltransferase --- Glycine max (L.) Merr. --- HPLC/MS --- isoflavone aglycone-rich extract --- isoflavone α-glucoside --- alkene cleavage --- aryl alkenes --- basidiomycota --- carotene degradation --- dye-decolorizing peroxidase (DyP) --- manganese --- Komagataella pfaffii --- Pleurotus sapidus --- monoterpenes --- limonene --- glycerol --- mevalonate pathway --- reaction engineering --- bioprocess --- biocatalyst --- two-liquid phase fermentation --- in situ product removal --- lipase --- unsaturated fatty acid --- oxidative cleavage --- oxidation --- adaptation --- UV/NTG mutagenesis --- psychrotrophs --- terpenes

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It is our pleasure to present this Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food”. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.

Research & information: general --- Biology, life sciences --- Food & society --- apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration --- apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

It is our pleasure to present this Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food”. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result, consumer awareness about the important role of high-quality products rich in bioactive compounds—especially phenolic compounds—in human nutrition, health, and prevention against diseases has increased. Additionally, methods for food processing, regardless of the technology used, have a huge impact on the quality of the final products. Therefore, the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus, for this Special Issue, I encourage you to read some interesting papers aimed at bringing the latest scientific news, insights, and advances in the field of food processing and its impact on bioactive constituents in food, especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.

Research & information: general --- Biology, life sciences --- Food & society --- apple --- phenolic compounds --- genetic resources --- HPLC-DAD --- thyme --- oregano --- dry herbs --- polyphenols --- chlorophyll --- carotenoids --- microbial --- cytotoxicity --- dissolution test --- functional food --- innovative food --- drying --- natural food --- Helianthus tuberosus --- pro-healthy properties --- plant polyphenols --- food processing --- phenolic content --- bioavailability --- bioaccessibility --- coffee Arabica --- roasting process --- brewing methods --- antioxidant activity --- flavonoids --- caffeine --- pH of infusions --- tannins --- snack --- baking --- carotenoids content --- chlorophyll content --- total polyphenols content --- calorific value --- sensory properties --- sourdough fermentation --- inoculation --- lactic acid bacteria --- FODMAP --- fructans --- antioxidants --- chocolate --- free radical scavenging activity --- reducing power --- functionalization of food --- electronic nose analysis --- isoflavone conversion --- thermal process --- immature seeds --- mature seeds --- internal water content --- konjac --- linseed flour --- fat substitute --- volatile compounds --- lipid oxidation --- encapsulation --- Mauritia flexuosa (aguaje) --- controlled dehydration