Food Phenolics: Sources, Chemistry, Effects, Applications
Editorial Reviews
Overseas Publishers Association
...the book gives a good account of the methods used to separate and quantitate phenolic compounds. --Barry Halliwell, Natl Univ of Singapore
Book Description
From the PrefaceInterest in food phenolics has reached a new high in recent years. Apart from the usual academic interest in the biology and chemistry of phenolic compounds in nature, the scientific and commercial interest in food phenolics has been accentuated by reports on beneficial health effects of such compounds. Many food phenolics have been reported to possess antimutagenic and anticarcinogenic activity in test animals. Furthermore, there has been a renewed interest on natural sources of antioxidants and these generally belong to the phenolic group of compounds. Our daily intake of phenolics from dietary sources exceeds one gram. The effect of these compounds on our health status and prevention of deterioration of processed foods as well as their nutritional and sensory quality needs to be addressed. The present monograph reports the occurrence and chemistry of phenolics in different food commodities, their nutritional and health effects, and their role as antioxidants in food processing. In addition, methods of analysis and quantification of food phenolics are covered.
Food Phenolics: Sources, Chemistry, Effects, Applications,Fereidoon Shahidi,Marian Naczk,CRC,1566762790,Cooking,Food Science,General,Methods - Canning & Preserving,Technology & Industrial Arts,Food & beverage technology,Technology / Food Industry & Science,Technology: General Issues
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