| 书目名称 | Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis | | 编辑 | Alam Zeb | | 视频video | | | 概述 | A comprehensive textbook that fills in the knowledge gap between the chemistry, biochemistry, and analytical chemistry of phenolic antioxidants present in foods.Covers all the latest fundamental knowl | | 图书封面 |  | | 描述 | 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 af | | 出版日期 | Textbook 2021 | | 关键词 | Antioxidants; Phenolic Compounds; Food Analytical Chemistry; Food Biochemistry; Food Biosynthesis | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-74768-8 | | isbn_softcover | 978-3-030-74770-1 | | isbn_ebook | 978-3-030-74768-8 | | copyright | Springer Nature Switzerland AG 2021 |
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发表于 2025-3-21 16:08:01
