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Book

Phenolics in Food and Nutraceuticals

Book

Phenolics in Food and Nutraceuticals

DOI link for Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals book

Phenolics in Food and Nutraceuticals

DOI link for Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals book

ByFereidoon Shahidi, Marian Naczk
Edition 2nd Edition
First Published 2003
eBook Published 29 July 2003
Pub. Location Boca Raton
Imprint CRC Press
DOI https://doi.org/10.1201/9780203508732
Pages 576
eBook ISBN 9780429211645
Subjects Food Science & Technology, Physical Sciences
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Shahidi, F., & Naczk, M. (2003). Phenolics in Food and Nutraceuticals (2nd ed.). CRC Press. https://doi.org/10.1201/9780203508732

ABSTRACT

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant a

TABLE OF CONTENTS

chapter 1|16 pages

Biosynthesis, Classification, and Nomenclature of Phenolics in Food and Nutraceuticals

chapter 2|66 pages

Introduction

chapter 3|48 pages

Rapeseed and Canola

chapter 4|110 pages

Phenolic Compounds in Fruits and Vegetables

chapter 5|72 pages

Introduction

chapter 6|18 pages

Echinacea

chapter 7|72 pages

Dietary Intake

chapter 8|40 pages

Introduction

chapter 9|40 pages

Contribution to Flavor

chapter 10|62 pages

Introduction

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