Phenolics in Food and Nutraceuticals: 2nd Edition (Hardback) book cover

Phenolics in Food and Nutraceuticals

2nd Edition

By Fereidoon Shahidi, Marian Naczk

CRC Press

576 pages | 172 B/W Illus.

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pub: 2003-07-29
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Description

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.

Table of Contents

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

Subject Categories

BISAC Subject Codes/Headings:
SCI013000
SCIENCE / Chemistry / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science