Phenolic Compounds in Food and Their Effects on Health Vol. I |
|
| Editor:
| Ho, Chi-Tang
Lee, Chang
Huang, Mou-Tuan |
| Series title: | ACS Symposium Ser. |
| ISBN: | 978-0-8412-2475-9 |
| Publication Date: | May 1992 |
| Publisher: | American Chemical Society
|
| Book Format: | Hardback |
| List Price: | USD $95.00 |
Book Description:
|
Covers the study of the occurrence, analytical methodology, and polyphenol complexation in food. Examines the effects of phenolic compounds on the flavor, taste, color, texture, and nutritional quality of food. Together with Phenolic Compounds and Their Effects on Health II, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.
Covers the study of the occurrence, analytical methodology, and polyphenol complexation in food. Examines the effects of phenolic compounds on the flavor, taste, color, texture, and nutritional quality of food. Together with Phenolic Compounds and Their Effects on Health II, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.