Phenolics in Food and Nutraceuticals

by Fereidoon Shahidi, Marian Naczk

Overview

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 a

Product Details

ISBN-13:	9781135435202
Publisher:	CRC Press
Publication date:	07/29/2003
Sold by:	Barnes & Noble
Format:	eBook
Pages:	576
File size:	4 MB

About the Author

Shahidi, Fereidoon; Naczk, Marian

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.