Phenolic compounds in food : characterization & analysis /
Phenolic compounds in food : characterization & analysis /
edited by Leo M.L. Nollet and Janet Alejandra Gutierrez-Uribe.
- xix, 430 pages ; 27 cm.
- Food analysis & properties .
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. --
9781498722964
Phenols.
Food--Analysis.
TP453.P45 / P45 2018
171211s2018 flu b 000 0 eng
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. --
9781498722964
Phenols.
Food--Analysis.
TP453.P45 / P45 2018
171211s2018 flu b 000 0 eng