Phenolics in Food and Nutraceuticals

Discover the essential insights into the world of phenolics with the second edition of Phenolics in Food and Nutraceuticals by Taylor & Francis Inc. Published in 2003, this comprehensive hardback spans 574 pages, making it a vital resource for professionals in the fields of food science and chemistry.

This book meticulously covers the classification and nomenclature of phenolics, detailing their occurrence in various foods and nutraceuticals. It delves into the chemistry and applications of these compounds, highlighting their significant nutritional and health effects. Additionally, the text explores the antioxidant activity of phenolics and presents robust methods for their analysis and quantification.

Whether you are a food scientist, chemist, or simply interested in the health benefits of phenolics, this book offers invaluable information that will enhance your understanding and application of these important compounds.