Phenolic antioxidants in foods: chemistry, biochemistry and analysis:
Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cham, Switzerland
Springer
[2021]
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| Schlagworte: | |
| Zusammenfassung: | Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods.Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products |
| Beschreibung: | xix, 556 Seiten Illustrationen 235 mm |
| ISBN: | 9783030747671 |
Internformat
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| 520 | |a Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods.Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products | ||
| 650 | 4 | |a Food—Biotechnology | |
| 650 | 4 | |a Organic chemistry | |
| 650 | 4 | |a Chemistry | |
| 653 | |a Hardcover, Softcover / Technik/Chemische Technik | ||
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-3-030-74768-8 |
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Datensatz im Suchindex
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| id | DE-604.BV047399965 |
| illustrated | Illustrated |
| index_date | 2024-07-03T17:52:10Z |
| indexdate | 2024-07-10T09:11:04Z |
| institution | BVB |
| isbn | 9783030747671 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032801103 |
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| owner_facet | DE-29T |
| physical | xix, 556 Seiten Illustrationen 235 mm |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | Springer |
| record_format | marc |
| spelling | Zeb, Alam 1979- Verfasser (DE-588)1181027179 aut Phenolic antioxidants in foods: chemistry, biochemistry and analysis Alam Zeb Cham, Switzerland Springer [2021] xix, 556 Seiten Illustrationen 235 mm txt rdacontent n rdamedia nc rdacarrier Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods.Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products Food—Biotechnology Organic chemistry Chemistry Hardcover, Softcover / Technik/Chemische Technik Erscheint auch als Online-Ausgabe 978-3-030-74768-8 |
| spellingShingle | Zeb, Alam 1979- Phenolic antioxidants in foods: chemistry, biochemistry and analysis Food—Biotechnology Organic chemistry Chemistry |
| title | Phenolic antioxidants in foods: chemistry, biochemistry and analysis |
| title_auth | Phenolic antioxidants in foods: chemistry, biochemistry and analysis |
| title_exact_search | Phenolic antioxidants in foods: chemistry, biochemistry and analysis |
| title_exact_search_txtP | Phenolic antioxidants in foods: chemistry, biochemistry and analysis |
| title_full | Phenolic antioxidants in foods: chemistry, biochemistry and analysis Alam Zeb |
| title_fullStr | Phenolic antioxidants in foods: chemistry, biochemistry and analysis Alam Zeb |
| title_full_unstemmed | Phenolic antioxidants in foods: chemistry, biochemistry and analysis Alam Zeb |
| title_short | Phenolic antioxidants in foods: chemistry, biochemistry and analysis |
| title_sort | phenolic antioxidants in foods chemistry biochemistry and analysis |
| topic | Food—Biotechnology Organic chemistry Chemistry |
| topic_facet | Food—Biotechnology Organic chemistry Chemistry |
| work_keys_str_mv | AT zebalam phenolicantioxidantsinfoodschemistrybiochemistryandanalysis |