Phenolic compounds in food : characterization & analysis / edited by Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe.

Colaborador(es):

Nollet, Leo M. L, 1948- [editor]

Tipo de material: Texto

TextoIdioma: Inglés Series Food analysis & propertiesEditor: Boca Raton : CRC Press, Taylor & Francis Group, 2018Descripción: xix, 430 páginas ; ilustracionesISBN:

9781498722964

Tema(s):

Clasificación CDD:

661.82 23

Resumen: Phenolic compounds, ubiquitous in plants, play a role in protecting plants against insects and other animals and are involved in many other functions such as structure, pollination, germinative processes of seed, development, and reproduction. Lately, they have been of considerable interest due to their antioxidant properties. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. This book deals with all aspects of phenolic compounds in food, from characterization and analysis to antioxidant values. -- Provided by publisher.

Existencias ( 3 )
Notas de título ( 3 )

Existencias
Tipo de ítem	Biblioteca actual	Colección	Signatura topográfica	Copia número	Estado	Código de barras
Libros	Ciencias	General	661.82 P541p 2018		Disponible	00424348
Libros	Ciencias	General	661.82 P541p 2018	c.1	Disponible	00424349
Libros	Ciencias	General	661.82 P541p 2018	c.2	Disponible	00424350

Total de reservas: 0

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Phenolic compounds, ubiquitous in plants, play a role in protecting plants against insects and other animals and are involved in many other functions such as structure, pollination, germinative processes of seed, development, and reproduction. Lately, they have been of considerable interest due to their antioxidant properties. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. This book deals with all aspects of phenolic compounds in food, from characterization and analysis to antioxidant values. -- Provided by publisher.