Phenolics in food and nutraceuticals:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Press
2004
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 558 S. ill. : 25 cm |
| ISBN: | 1587161389 |
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Datensatz im Suchindex
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|---|---|
| adam_text | FEREIDOON SHAHIDI AND MARIAN NACZK PHENOLICS FOOLL AND NUTRACEUTICALS
CRC PRESS BOCA RATON LONDON NEW YORK WASHINGTON, D.C. TABLE OF CONTENTS
CHAPTER 1 BIOSYNTHESIS, CLASSIFICATION, AND NOMENCLATURE OF PHENOLICS IN
FOOD AND NUTRACEUTICALS 1 BIOSYNTHESIS, CLASSIFICATION AND NOMENCLATURE
2 CINNAMIC AND BENZOIC ACID DERIVATIVES AND SIMPLE PHENOLS 2 COUMARINS 3
FLAVONOIDS AND STILBENES 6 LIGNANS AND LIGNINS 10 SUBERINS AND CUTINS 10
TANNINS 12 TOCOPHEROLS AND TOCOTRIENOLS 13 REFERENCES 14 CHAPTER 2
CEREALS, LEGUMES, AND NUTS 17 INTRODUCTION 17 BEANS AND PULSES 18
PHENOLIC ACIDS 19 FLAVONOIDS 19 CONDENSED TANNINS 20 EFFECT OF
PROCESSING 22 CEREALS 24 BARLEY 24 PHENOLIC ACIDS 25 OTHER PHENOLICS 27
EFFECT OF PROCESSING 29 BUCKWHEAT 30 PHENOLIC ACIDS 30 FLAVONOIDS : 31
EFFECT OF PROCESSING 32 CORN 32 PHENOLIC ACIDS 33 OTHER PHENOLICS 34
MILLETS 35 OATS 38 PHENOLIC ACIDS 38 AVENANTHRAMIDES 38 OTHER PHENOLICS
39 EFFECT OF PROCESSING 39 RICE 40 PHENOLIC ACIDS 40 OTHER PHENOLICS 41
RYE 42 SORGHUM 42 PHENOLIC ACIDS 43 POLYPHENOLIC COMPOSITION 44
POLYPHENOLIC CONTENT 47 EFFECT OF PROCESSING 48 WHEAT 50 PHENOLIC ACIDS
50 OTHER PHENOLICS 51 EFFECT OF PROCESSING 53 NUTS 53 ALMONDS 53 BETEL
NUTS 54 CASHEW NUTS 55 HAZELNUTS 57 PEANUTS 57 PECANS 59 WALNUTS 61
REFERENCES 63 CHAPTER 3 PHENOLIC COMPOUNDS OF MAJOR OILSEEDS AND PLANT
OILS 83 INTRODUCTION 83 RAPESEED AND CANOLA 83 INTRODUCTION 83 PHENOLIC
ACIDS 85 FREE PHENOLIC ACIDS 86 ESTERIFIED PHENOLIC ACIDS 87
INSOLUBLE-BOUND PHENOLIC ACIDS 88 CONDENSED TANNINS 89 SOLUBLE CONDENSED
TANNINS 89 INSOLUBLE CONDENSED TANNINS 92 OTHER PHENOLIC COMPOUNDS 92
EFFECT OF PROCESSING 92 PHENOLIC ACIDS 92 EXTRACTION 92 HEATING 94
CONDENSED TANNINS 94 SOYBEANS 95 INTRODUCTION 95 PHENOLIC ACIDS 97
ISOFLAVONES 97 OTHER PHENOLIC COMPOUNDS 98 EFFECT OF PROCESSING *
SOAKING 99 HEATING 101 UNFERMENTED SOY PRODUCTS 101 SOY PROTEIN ISOLATES
101 ^ SOYMILK 101 TOFU 102 FERMENTED SOY PRODUCTS 102 FERMENTED SOYBEAN
CURD 102 SOY PASTA 102 SOY SAUCE 103 TEMPEH 103 OTHER OILSEEDS /. 103
BORAGE .- 103 COTTONSEED 104 EVENING PRIMROSE 105 FLAXSEED 105 SESAME
SEEDS 108 SUNFLOWER 109 PLANT OILS 110 OLIVE OIL 110 PALM OIL 114 RICE
BRAN OIL 115 REFERENCES 116 CHAPTER 4 PHENOLIC COMPOUNDS IN FRUITS AND
VEGETABLES 131 INTRODUCTION 131 FRUITS 131 BERRIES 131 BILBERRIES 132
BLACKBERRIES 135 BLACKCURRANTS 136 BLUEBERRIES 138 CRANBERRIES 141
GRAPES 144 RASPBERRIES 151 STRAWBERRIES 154 OTHER BERRIES 155 DRUPES 156
CHERRIES 156 NECTARINES AND PEACHES :.... 158 PLUMS AND PRUNES 160 POMES
163 APPLES 163 PEARS 168 QUINCE FRUITS .......: 170 TROPICAL FRUITS 170
BANANA 170 CITRUS FRUITS 171 MANGO 178 PASSION FRUITS 179 POMEGRANATE
180 STAR APPLE 180 VEGETABLES 181 BULBS, ROOTS, AND TUBERS 181 CARROTS
181 ONIONS 183 PARSNIP 186 POTATO 186 RED BEETROOT 188 SWEET POTATO 189
LEAVES AND STEMS 190 ASPARAGUS 190 CELERY 191 ENDIVE 192 LETTUCE 193
SPINACH 195 SWISS CHARD 196 OTHER VEGETABLES 197 AVOCADO 197 PEPPER 197
TOMATO 200 REFERENCES 202 CHAPTER 5 PHENOLIC COMPOUNDS OF BEVERAGES 241
INTRODUCTION 241 TEA 241 COMPOSITION OF POLYPHENOLICS 242 FERMENTATION
AND POLYPHENOLICS 243 BREWING 248 COFFEE 250 GREEN COFFEE BEANS 251
ROASTED COFFEE BEANS 253 INSTANT COFFEE 254 BREWING METHOD 255
FEATHERING OF COFFEE CREAM 255 COCOA 256 COMPOSITION OF POLYPHENOLICS
257 EFFECT OF PROCESSING 261 BEER 264 COMPOSITION OF POLYPHENOLICS 264
EFFECT OF PROCESSING 268 FORMATION OF HAZE 270 WINE 272 COMPOSITION OF
POLYPHENOLICS 273 POLYPHENOLICS AND VINIFICATION 279 POLYPHENOLICS AND
AGING OF WINE 280 POLYPHENOLICS AND BROWNING REACTIONS IN WINES 284
OTHER ALCOHOLIC BEVERAGES 285 CIDER AND APPLE JUICE 288 COMPOSITION OF
POLYPHENOLICS . 288 EFFECT OF PROCESSING 291 OTHER FRUIT JUICES 292
ORANGE JUICE 292 PEAR JUICE 295 STRAWBERRY JUICE 295 KIWIFRUIT JUICE 296
REFERENCES 296 CHAPTER 6 PHENOLICS IN HERBAL AND NUTRACEUTICAL PRODUCTS
313 ECHINACEA 313 GINSENG 314 GINKGOBILOBA 315 ST. JOHN S WORT 315
VALERIAN 317 KAVAKAVA 318 SAW PALMETTO 318 BLACK COHOSH 318 DEVIL S CLAW
319 GOLDENSEAL 319 HAWTHORN 320 GINGER 320 LICORICE 321 MILK THISTLE 322
REFERENCES 325 CHAPTER 7 NUTRITIONAL AND PHARMACOLOGICAL EFFECTS OF FOOD
PHENOLICS 331 DIETARY INTAKE 331 ABSORPTION AND METABOLISM 332 PHENOLIC
ACIDS 333 ANTHOCYANINS 334 FLAVANOLS AND PROANTHOCYANIDINS 335
FLAVANONES AND FLAVANONOLS 336 FLAVONES AND FLAVONOLS 336 ISOFLAVONES
338 OTHER PHENOLICS 340 NUTRITIONAL IMPLICATIONS 342 INTERACTIONS WITH
PROTEINS 343 FORMATION OF PHENOLIC ACID-PROTEIN COMPLEXES 343 FORMATION
OF TANNIN-PROTEIN COMPLEX 346 INTERACTIONS WITH CARBOHYDRATES 352
INTERACTIONS WITH MINERALS AND VITAMINS 354 REMEDIES FOR ANTINUTRITIONAL
EFFECTS OF FOOD PHENOLICS 355 TOXICITY OF ABSORBED POLYPHENOLS 357
PHARMACOLOGICAL EFFECTS 358 ANTIMICROBIAL PROPERTIES 358 ANTIVIRAL
PROPERTIES 363 OTHER PHARMACOLOGICAL POTENTIALS 364 REFERENCES 370
CHAPTER 8 ANTIOXIDANT PROPERTIES OF FOOD PHENOLICS.... 403 INTRODUCTION
403 PREVENTION OF AUTOXIDATION AND USE OF ANTIOXIDANTS 406 ESTIMATION OF
ANTIOXIDANT ACTIVITY 406 TYPES OF ANTIOXIDANTS 407 MECHANISM OF ACTION
OF PHENOLIC ANTIOXIDANTS 408 SYNTHETIC PHENOLIC ANTIOXIDANTS 410
DEGRADATION PRODUCTS OF PHENOLIC ANTIOXIDANTS 414 NATURAL ANTIOXIDANTS
417 TOCOPHEROLS AND THEIR ANTIOXIDANT ACTIVITY 417 PHENOLIC ACIDS,
FLAVONOIDS AND THEIR ANTIOXIDANT ACTIVITY 421 NATURAL SOURCES OF PLANT
ANTIOXIDANTS 426 SOYBEAN 426 PEANUT AND COTTONSEED 427 BORAGE, EVENING
PRIMROSE, AND BLACKCURRANT 429 RICE 429 SESAME SEED 429 CANARY SEEDS 431
TEA 431 HERBS AND SPICES 432 OTHER SOURCES OF ANTIOXIDANTS 434 WOOD
SMOKE 436 REFERENCES 437 CHAPTER 9 CONTRIBUTION OF PHENOLIC COMPOUNDS TO
FLAVOR AND COLOR CHARACTERISTICS OF FOODS 443 CONTRIBUTION TO FLAVOR 443
CONTRIBUTION OF FOOD PHENOLICS TO ASTRINGENCY 452 PHENOLICS AS NATURAL
FOOD PIGMENTS 453 ANTHOCYANINS 454 OTHER FLAVONOIDS 460 ENZYMATIC
REACTION OF DISCOLORATION 462 ENZYMATIC BROWNING REACTIONS 463 OTHER
ENZYMATIC DISCOLORATIONS 467 NONENZYMATIC DISCOLORATION REACTIONS 468
OTHER UNDESIRABLE EFFECTS 469 REFERENCES 470 CHAPTER 10 METHODS OF
ANALYSIS AND QUANTIFICATION OF PHENOLIC COMPOUNDS 483 INTRODUCTION 483
EXTRACTION PROCEDURES 485 SPECTROPHOTOMETRIC ASSAYS 489 DETERMINATION OF
TOTAL PHENOLICS 489 FOLIN-DENIS ASSAY 489 FOLIN-CIOCALTEU ASSAY 490
PRUSSIAN BLUE ASSAY 490 DETERMINATION OF CONDENSED TANNINS 491 VANILLIN
ASSAY 491 DMCA (4-(DIMETHYLAMINO)-CINNAMALDHYDE) ASSAY 495
PROANTHOCYANIDIN ASSAY 495 DETERMINATION OF INSOLUBLE CONDENSED TANNINS
496 DETERMINATION OF HYDROLYZABLE TANNINS 496 DETERMINATION OF SINAPINE
497 REINECKE SALT ASSAY 497 TITANIUM TETRACHLORIDE ASSAY 498
DETERMINATION OF CHLOROGENIC ACID 498 DETERMINATION OF ANTHOCYANINS 499
DETERMINATION OF THEAFLAVINS 499 DETERMINATION OF IRON-BINDING PHENOLIC
GROUPS 500 UV SPECTROPHOTOMETRIC ASSAY 502 CHEMOMETRIC METHODS 503
NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY 504 TITRATION METHODS 505
PROTEIN PRECIPITATION ASSAYS 505 BOVINE SERUM ALBUMIN ASSAYS 505
COLLAGEN ASSAY 509 HEMOGLOBIN ASSAY 510 COMPETITIVE BINDING ASSAYS 511
ENZYMATIC ASSAYS 512 ELECTROCHEMICAL METHODS 512 CHROMATOGRAPHIC
TECHNIQUES 516 LIQUID CHROMATOGRAPHY 516 HIGH-PERFORMANCE LIQUID
CHROMATOGRAPHY 518 HIGH-SPEED COUNTERCURRENT CHROMATOGRAPHY 518 OTHER
CHROMATOGRAPHIC TECHNIQUES 529 CAPILLARY ELECTROPHORESIS 530 REFERENCES
531 INDEX 545
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| spelling | Shahidi, Fereidoon 1951- Verfasser (DE-588)128913657 aut Phenolics in food and nutraceuticals Fereidoon Shahidi and Marian Naczk Boca Raton [u.a.] CRC Press 2004 558 S. ill. : 25 cm txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Food Analysis Phenols Physiological effect Phenole (DE-588)4045721-7 gnd rswk-swf Nahrungsergänzungsmittel (DE-588)4627438-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Phenole (DE-588)4045721-7 s DE-604 Nahrungsergänzungsmittel (DE-588)4627438-8 s Naczk, Marian Sonstige oth GBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010258005&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Shahidi, Fereidoon 1951- Phenolics in food and nutraceuticals Food Analysis Phenols Physiological effect Phenole (DE-588)4045721-7 gnd Nahrungsergänzungsmittel (DE-588)4627438-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4045721-7 (DE-588)4627438-8 (DE-588)4034870-2 |
| title | Phenolics in food and nutraceuticals |
| title_auth | Phenolics in food and nutraceuticals |
| title_exact_search | Phenolics in food and nutraceuticals |
| title_full | Phenolics in food and nutraceuticals Fereidoon Shahidi and Marian Naczk |
| title_fullStr | Phenolics in food and nutraceuticals Fereidoon Shahidi and Marian Naczk |
| title_full_unstemmed | Phenolics in food and nutraceuticals Fereidoon Shahidi and Marian Naczk |
| title_short | Phenolics in food and nutraceuticals |
| title_sort | phenolics in food and nutraceuticals |
| topic | Food Analysis Phenols Physiological effect Phenole (DE-588)4045721-7 gnd Nahrungsergänzungsmittel (DE-588)4627438-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food Analysis Phenols Physiological effect Phenole Nahrungsergänzungsmittel Lebensmittel |
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