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Phenolics in Food and Nutraceuticals
✍️ Shahidi, Fereidoon
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📝 Description: Phenolics in Food and Nutraceuticals
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 activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.
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⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
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4.6
Based on 1 reviews
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Eatbook Family editorial team
Fereidoon Shahidi provides an exceptionally thorough and authoritative compendium that fills a critical gap for academic and professional researchers in food science and nutrition. It is strictly a specialized reference manual focused on chemical structures, antioxidant mechanics, and quantification methodologies rather than a collection of approachable home-cooking recipes or casual culinary tips. Casual home cooks or culinary enthusiasts seeking everyday meal inspiration will find this text far too dense and academic for their needs. However, for serious laboratory scientists, biochemists, and clinical health professionals, it remains an essential cornerstone.
