Fereidoon Shahidi, Marian Naczk “Phenolics in Food and Nutraceuticals”
CRC | 2003-07-29 | ISBN: 1587161389 | 576 pages | PDF | 3,8 MB
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.

Popularity: 11% [?]

You Should Also Check Out This Post:

• Shakespeare and the Idea of the Book (Oxford Shakespeare Topics)
• Syntactic Gradience: The Nature of Grammatical Indeterminacy
• Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence
• Going with the Grain
• The Cambridge Companion to Virgil (Cambridge Companions to Literature)

More Active Posts:

• Syntactic Gradience: The Nature of Grammatical Indeterminacy (2)
• Professional SQL Server 2000 DTS (Data Transformation Service) (1)
• The Encyclopedia of World History (1)
• Submit Your Ebook (1)
• Vampire Kisses 3: Vampireville (1)