Name: Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis (en Inglés)
Price: 529364.00 COP
Availability: InStock
Author: Zeb, Alam
ISBN: 9783030747701

portada Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis (en Inglés)

Formato

Libro Físico

Autor

Alam Zeb

Editorial

Springer

Idioma

Inglés

N° páginas

556

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 3.0 cm

Peso

0.80 kg.

ISBN13

9783030747701

Categorías

Química orgánica
Tecnología alimentaria

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis (en Inglés)

Alam Zeb (Autor) · Springer · Tapa Blanda

Libro Físico

$ 529.364

$ 814.407

Ahorras: $ 285.042

35% descuento

Envío normal

Origen: Reino Unido (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Lunes 27 de Mayo y el Martes 04 de Junio.

Lo recibirás en cualquier lugar de Colombia entre 1 y 5 días hábiles luego del envío.

Reseña del libro "Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis (en Inglés)"

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.