ABSTRACT

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant a

chapter 2|66 pages

Introduction

chapter 3|48 pages

Rapeseed and Canola

chapter 4|110 pages

Phenolic Compounds in Fruits and Vegetables

chapter 5|72 pages

Introduction

chapter 6|18 pages

Echinacea

chapter 7|72 pages

Dietary Intake

chapter 8|40 pages

Introduction

chapter 9|40 pages

Contribution to Flavor

chapter 10|62 pages

Introduction