Phenolic Compounds in Food: Characterization and Analysis: Food Analysis & Properties
Editat de Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribeen Limba Engleză Hardback – 13 feb 2018
Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food.
In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.
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Specificații
ISBN-13: 9781498722964
ISBN-10: 1498722962
Pagini: 450
Ilustrații: 52
Dimensiuni: 178 x 254 x 25 mm
Greutate: 0.93 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Food Analysis & Properties
ISBN-10: 1498722962
Pagini: 450
Ilustrații: 52
Dimensiuni: 178 x 254 x 25 mm
Greutate: 0.93 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Food Analysis & Properties
Public țintă
Professional ReferenceCuprins
Phenolic Compounds. Analysis Methods. Different Groups of Phenolic Compounds Related to Foods. Antioxidant power. Phenolic Compounds in Different Foodstuffs.
Descriere
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.