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内容説明
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 activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.
Book Description
There has been increased interest in and research into food phenolics since the publication of the first edition, especially concerning their role in disease prevention and nutrition and their antioxidant and other functional properties. Each chapter will be updated by adding recently published data. At least 20-30% of each chapter content will be new and/or modified material.New chapters will be added on topics of significant current interest:· Food Phenolics: classification and structures; · Biosynthesis of plant phenolics; · Phenolic compounds of spices, herbs and flavorants; · Nutraceutical and functional application of food phenolics
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2013/07/14 (Sun) 22:46:14
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