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

Contributor(s):

Material type: Text

TextSeries: Food analysis & propertiesPublisher: Boca Raton : CRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business [2018]Publisher: ©2018Description: xix, 430 pages ; 27 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781498722964

Subject(s):

LOC classification:

TP453.P45 P45 2018

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. -- Provided by publisher.

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Item type	Current library	Call number	Status	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP453.P45 P45 2018 (Browse shelf(Opens below))	Available	0000004236
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP453.P45 P45 2018 (Browse shelf(Opens below))	Available	0000001116
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP453.P45 P45 2018 (Browse shelf(Opens below))	Available	0000001117
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP453.P45 P45 2018 (Browse shelf(Opens below))	Available	0000004237

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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. -- Provided by publisher.

Includes bibliographical references and index.

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