000			02195cam a2200385 i 4500
001			20182380
003			PTSN
008			210223t2018 flua b 001 0 eng d
020			_a9781498722964 _qHardback
040			_beng _erda _dSFPAGOH
050	0	0	_aTP453.P45 _bP45 2018
086			_a171211s2018 flu b 000 0 eng
245	0	0	_aPhenolic compounds in food : _bcharacterization & analysis / _cedited by Leo M.L. Nollet and Janet Alejandra Gutierrez-Uribe.
264		1	_aBoca Raton : _bCRC Press, Taylor & Francis Group, CRC Press is an imprint of the Taylor & Francis Group, an informa business _c[2018]
264		1	_c©2018
300			_axix, 430 pages ; _c27 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	0		_aFood analysis & properties
520			_aPhenolic 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. -- _cProvided by publisher.
504			_aIncludes bibliographical references and index.
650		0	_aPhenols.
650		0	_aFood _xAnalysis.
700	1		_aNollet, Leo M. L., _d1948- _eeditor.
700	1		_aGutierrez-Uribe, Janet Alejandra. _eeditor
907			_a.b1055791x _b28-11-21 _c23-02-21
998			_amgen _b23-02-21 _ca _d- _e- _feng _gflu _h0
999			_c47124 _d47124