Phenolic compounds in food : characterization & analysis / Ed. by Leo M.L. Nollet and Janet Alejandra Gutierrez-Uribe.
Series: Food analysis & propertiesPublication details: London: CRC Press, 2018.Description: xix, 430 pISBN:- 9781498722964
- 661.82 Q8
Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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Books | Mahatma Gandhi University Library General Stacks | 661.82 Q8 (Browse shelf(Opens below)) | Available | 59805 |
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661.802 Q7 Cellulose nanocrystals : | 661.802 Q9 Sustainable lignin for carbon fibers: principles, techniques, and applications/ | 661.806 Q2 Essential oil-bearing grasses: | 661.82 Q8 Phenolic compounds in food : | 662 Q0 High energy materials: | 662.2 Q3 Ammonium nitrateexplosives for civil applications: | 662.6 Q4 Green energetic materials / |
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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