Phenolics in Food and Nutraceuticals
By:"Fereidoon Shahidi","Marian Naczk"
Published on 2003-07-29 by CRC Press
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.
This Book was ranked 13 by Google Books for keyword Cheap and Easy Gluten Free Breakfast Recipes by Michael Zhang.
0 Response to "Phenolics in Food and Nutraceuticals"
Post a Comment