Screen LibraryPhenolic compounds in food : characterization and analysis /
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 t...
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| Group Author: | ; |
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| Published: |
CRC Press, Taylor & Francis Group,
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| Publisher Address: | Boca Raton, FL : |
| Publication Dates: | [2018] |
| Literature type: | Book |
| Language: | English |
| Series: |
Food analysis & properties
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| Subjects: | |
| 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. -- |
| Carrier Form: | xix, 430 pages : illustrations, forms ; 26 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781498722964 (hardcover) : 1498722962 (hardcover) |
| Index Number: | TP453 |
| CLC: | TS207.3 |
| Call Number: | TS207.3/P541 |