Nollet / Gutierrez-Uribe Phenolic Compounds in Food

Characterization and Analysis
1. Auflage 2018
ISBN: 978-1-4987-2297-1
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 450 Seiten

Reihe: Food Analysis & Properties

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.

Autoren/Hrsg.

Nollet, Leo M.L.

Gutierrez-Uribe, Janet Alejandra

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Phenolic Compounds. Analysis Methods. Different Groups of Phenolic Compounds Related to Foods. Antioxidant power. Phenolic Compounds in Different Foodstuffs.