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Phenolics in Food and Nutraceuticals

Shahidi, Fereidoon and Naczk, Marian (2004) Phenolics in Food and Nutraceuticals. CRC Press, Boca Raton.

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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 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.

Item Type: Book
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 May 2008 10:46
Last Modified: 28 Dec 2011 09:33
URI: http://ir.cftri.com/id/eprint/1714

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