Polyphenols in Food Systems: Improving Quality and Safety
Dr. Francisco Hidalgo will present on the topic: Polyphenols in Food Systems: Improving Quality and Safety at Polyphenols Applications 2026 which will be held in Malaga, Spain on October 8-9.
Phenolics play a major role in improving food stability because they act as natural antioxidants and antimicrobial agents. In addition, they function as scavengers of a wide range of toxic compounds, thereby facilitating their elimination. As examples of this latter function, this talk will describe the recently identified role of phenolics in the removal of toxic aldehydes and biogenic amines, as well as the consequences of these reactions for food quality and safety. In particular, the discussion will focus on the removal of critical aldehydes involved in the formation of heterocyclic aromatic amines in meat products, and on the elimination of biogenic amines in fermented vegetables.
For more information -
Read the news on LinkedIn
