Phenolic compounds in food : characterization & analysis / edited by Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe.
Material type:
TextSeries: Food analysis & propertiesPublication details: Boca Raton : CRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business 2018Description: xix, 430 pages ; 27 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781498722964 (hardback : acidfree paper)Subject(s): Phenols | Food -- AnalysisLOC classification: TP 453.P45 P44 2018 CAFSD RCSummary: Phenolic compounds, ubiquitous in plants, play a role in protecting plants against insects and other animals and are involved in many other functions such as structure, pollination, germinative processes of seed, development, and reproduction. Lately, they have been of considerable interest due to their antioxidant properties. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. This book deals with all aspects of phenolic compounds in food, from characterization and analysis to antioxidant values. -- Provided by publisher.
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MMSU College of Agriculture, Food and Sustainable Development | TP 453.P45 P44 2018 CAFSD RC (Browse shelf(Opens below)) | Available | 37239 |
Includes bibliographical references and index.
Phenolic compounds, ubiquitous in plants, play a role in protecting plants against insects and other animals and are involved in many other functions such as structure, pollination, germinative processes of seed, development, and reproduction. Lately, they have been of considerable interest due to their antioxidant properties. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. This book deals with all aspects of phenolic compounds in food, from characterization and analysis to antioxidant values. -- Provided by publisher.
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