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Phenolic compounds in food : characterization & analysis / Ed. by Leo M.L. Nollet and Janet Alejandra Gutierrez-Uribe.

By: Nollet, Leo M. L., Ed.
Contributor(s): Gutierrez-Uribe, Janet Alejandra, Ed.
Series: Food analysis & properties.Publisher: London: CRC Press, 2018Description: xix, 430 p.ISBN: 9781498722964.Subject(s): Phenols | FoodDDC classification: 661.82 Online resources: Click here to access online Summary: 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. --
List(s) this item appears in: New Additions July-Aug 2019
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Books Books Mahatma Gandhi University Library
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661.82 Q8 (Browse shelf) Available 59805
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Includes bibliographical references and index.

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. --

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