Food Phenolics: Sources, Chemistry, Effects and Applications

Food Phenolics: Sources, Chemistry, Effects and Applications

by Taylor and Francis, Marion Naczk
     
 

Food Phenolics: An Overview:
Introduction
Effect of Phenolic Compounds on Food Quality
Phenolic Compounds in Cancer Prevention
Research Progress

Part One: Occurrence and Chemistry

Phenolic Compounds in Cereals and Legumes:
Introduction
Barley
Beans and Pulse
Buckwheat
Corn
Millets
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Overview

Food Phenolics: An Overview:
Introduction
Effect of Phenolic Compounds on Food Quality
Phenolic Compounds in Cancer Prevention
Research Progress

Part One: Occurrence and Chemistry

Phenolic Compounds in Cereals and Legumes:
Introduction
Barley
Beans and Pulse
Buckwheat
Corn
Millets
Nuts
Oats
Rice
Sorghum
Wheat

Phenolic Compounds of Major Oilseeds:
Introduction
Rapeseed and Canola
Effect of Processing
Soybeans
Other Oilseeds

Phenolic Compounds in Fruits and Vegetables:
Introduction
Simple Phenols
Phenolic Acids and Coumarins
Flavonoids
Contribution to Stress Resistance

Phenolic Compounds of Beverages:
Introduction
Tea
Coffee
Cocoa
Beer
Wine
Other Alcoholic Beverages
Ciders and Apple Juice
Other Fruit Juices

Part Two: Characteristics, Effects, and Properties

Nutritional and Pharmacological Effects of Food Phenolics:
Interaction with Proteins
Interaction with Carbohydrates
Interaction with Minerals and Vitamins
Remedies for Antinutrional Effects of Food Phenolics
Toxicity of Absorbed Polyphenols
Pharmacological Significance

Contribution of Phenolic Compounds to Sensory Characteristics of Foods:
Contribution to Flavor
Contribution of Food Phenolics to Astringency
Phenolics as Natural Food Pigments
Enzymatic Reaction and Discoloration
Non-Enzymatic Discoloration Reactions
Other Undesirable Effects

Antioxidant Properties of Food Phenolics:
Introduction
Prevention ofAutoxidation and Use of Antioxidants
Estimation of Antioxidant Activity
Types of Antioxidants
Mechanism of Action of Phenolic Antioxidants
Synthetic Phenolic Antioxidants
Natural Antioxidants
Natural Sources of Plant Antioxidants
Other Sources of Antioxidants
Wood Smoke

Part Three: Methods of Analysis and Quantification

Methods of Analysis and Quantification of Phenolic Compounds:
Introduction
Extraction Procedures
Spectrophometric Assays
Titration Methods
Evaluation of Biological Activity
Electrochemical Methods
Chromatographic Techniques

Index, 97 tables and 96 figures"

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Product Details

ISBN-13:
9781566762793
Publisher:
Taylor & Francis
Publication date:
01/01/1995
Pages:
331
Product dimensions:
6.30(w) x 9.45(h) x (d)

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