Shahidi / Naczk Phenolics in Food and Nutraceuticals

2. Auflage 2003
ISBN: 978-0-203-50873-2
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 576 Seiten

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Zielgruppe

Food chemists and biochemists in industry, academia and government; nutritionists; graduate students

Autoren/Hrsg.

Shahidi, Fereidoon

Naczk, Marian

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Technik Allgemein Technik: Allgemeines

Inhaltsverzeichnis

Biosynthesis and Nomenclature of Phenolics in Food and Nutraceuticals
Phenolic Compounds in Cereals, Legumes and Nuts
Phenolic Compounds of Major Oilseeds and Plant Oils
Phenolic Compounds in Fruits and Vegetables
Phenolic Compounds of Beverages
Phenolics in Herbal and Nutraceutical Products
Nutritional and Pharmacological Effects of Food Phenolics
Antioxidant Properties of Food Phenolics
Contribution of Phenolic Compounds to the Flavor and Color Characteristics of Foods
Methods of Analysis and Quantification of Phenolic Compounds