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.
Author(s): Fereidoon Shahidi, Marian Naczk
Edition: 2
Publisher: CRC Press
Year: 2003
Language: English
Pages: 575
City: Boca Raton
Book Cover......Page 1
Half-Title......Page 2
Title......Page 3
Copyright......Page 4
Table of Contents......Page 5
Preface......Page 6
Authors......Page 8
1. Classification, and Nomenclature of Phenolics in Food and Nutraceuticals......Page 10
2. Cereals, Legumes, and Nuts......Page 26
3. Phenolic Compounds of Major Oilseeds and Plant Oils......Page 93
4. Phenolic Compounds in Fruits and Vegetables......Page 141
5. Phenolic Compounds of Beverages......Page 247
6. Phenolics in Herbal and Nutraceutical Products......Page 318
7. Nutritional and Pharmacological Effects of Food Phenolics......Page 336
8. Antioxidant Properties of Food Phenolics......Page 406
9. Contribution of Phenolic Compounds to Flavor and Color Characteristics of Foods......Page 448
10. Methods of Analysis and Quantification of Phenolic Compounds......Page 489
Index......Page 549
