Phenolic Compounds In Food: Characterization And Analysis (Food Analysis & Properties)

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.

• | Author: Leo M. L. Nollet|Janet Alejandra Gutierrez-Uribe, Leo M.L. Nollet
• | Publisher: CRC Press
• | Publication Date: Feb 13, 2018
• | Number of Pages: 450 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 1498722962
• | ISBN-13: 9781498722964