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Food phenolics : sources, chemistry, effects, applications

Author: Fereidoon Shahidi; Marian Naczk
Publisher: Lancaster, Pa. : Technomic Pub. Co., ©1995.
Edition/Format:   Print book : EnglishView all editions and formats

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Document Type: Book
All Authors / Contributors: Fereidoon Shahidi; Marian Naczk
ISBN: 1566762790 9781566762793
OCLC Number: 33243502
Description: ix, 331 pages : illustrations ; 24 cm
Contents: Preface Food Phenolics: An Overview:Introduction o Effect of Phenolic Compounds on Food Quality o Phenolic Compounds in Cancer Prevention oResearch o Progress Part One: Occurrence and ChemistryPhenolic Compounds in Cereals and Legumes:Introduction o Barley o Beans and Pulse o Buckwheat o Corn o Millets o Nuts o Oats o Rice o Sorghum o Wheat Phenolic Compounds of Major Oilseeds:Introduction o Rapeseed and Canola o Effect of Processing o Soybeans o Other Oilseeds Phenolic Compounds in Fruits and Vegetables:Introduction o Simple Phenols o Phenolic Acids and Coumarins o Flavonoids o Contribution to Stress Resistance Phenolic Compounds of Beverages:Introduction o Tea o Coffee o Cocoa o Beer o Wine o Other Alcoholic Beverages o Ciders and Apple Juice o Other Fruit Juices Part Two: Characteristics, Effects, and PropertiesNutritional and Pharmacological Effects of Food Phenolics:Interaction with Proteins o Interaction with Carbohydrates o Interaction with Minerals and Vitamins o Remedies for Antinutrional Effects of Food Phenolics o Toxicity of Absorbed Polyphenols o Pharmacological Significance Contribution of Phenolic Compounds to Sensory Characteristics of Foods:Contribution to Flavor o Contribution of Food Phenolics to Astringency o Phenolics as Natural Food Pigments o Enzymatic Reaction and Discoloration o Non-Enzymatic Discoloration Reactions o Other Undesirable Effects Antioxidant Properties of Food Phenolics:Introduction o Prevention of Autoxidation and Use of Antioxidants o Estimation of Antioxidant Activity o Types of Antioxidants o Mechanism of Action of Phenolic Antioxidants o Synthetic Phenolic Antioxidants o Natural Antioxidants o Natural Sources of Plant Antioxidants o Other Sources of Antioxidants o Wood Smoke Part Three: Methods of Analysis and QuantificationMethods of Analysis and Quantification of Phenolic Compounds:Introduction o Extraction Procedures o Spectrophometric Assays o Titration Methods o Evaluation of Biological Activity o Electrochemical Methods o Chromatographic Techniques Index, 97 tables and 96 figures
Responsibility: Fereidoon Shahidi, Marian Naczk.


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