Phenolics in Food and Nutraceuticals

Name: Phenolics in Food and Nutraceuticals
Price: 94.99 USD
Availability: InStock
ISBN: 9780367395094

✍️ Shahidi, Fereidoon

Reader Score

4.4

(1 review)

$94.99

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Methods & Techniques

📚 EDITORIAL REVIEW

“This text is strictly for food scientists, biochemists, and dedicated nutrition researchers rather than home cooks. If you are looking for everyday kitchen recipes, hands-on techniques, or quick dinner ideas, you will definitely be disappointed by this dense academic reference.

— Editorial Team

Author

Shahidi, Fereidoon

📚 all books by this author (6) →

🏛 CRC Press 📅 2019 📔 Paperback ISBN: 9780367395094

📝 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.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

It lacks practical recipes, flavor profiles, and cultural context typical of cookbooks. Instead, it offers technical data on chemistry and analysis. It will frustrate those seeking culinary inspiration but serves researchers needing rigorous chemical classification and antioxidant activity data.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This text is strictly for food scientists, biochemists, and dedicated nutrition researchers rather than home cooks. If you are looking for everyday kitchen recipes, hands-on techniques, or quick dinner ideas, you will definitely be disappointed by this dense academic reference.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

It lacks practical recipes, flavor profiles, and cultural context typical of cookbooks. Instead, it offers technical data on chemistry and analysis. It will frustrate those seeking culinary inspiration but serves researchers needing rigorous chemical classification and antioxidant activity data.

❓ Frequently asked questions

No, this is a technical reference text for professionals and researchers, so it does not contain recipe photographs or kitchen instructions.

No, the book deals with scientific quantification, chemical analysis, and nutritional research data rather than culinary measurements.

📖 Who should read this

📜 Historical context

Emerging from the rigorous scientific study of food chemistry and health science, this volume explores the technical classification, chemical behavior, and physiological properties of plant compounds. It serves as a foundational academic reference for understanding how these bioactive constituents function across various food systems and health applications.