Phenolics in Food and Nutraceuticals
Technomic Publishing Co (Verlag)
978-1-56676-279-3 (ISBN)
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Interest in food phenolics has reached a new high in recent years. Apart from the usual academic interest in the biology and chemistry of phenolic compounds in nature, the scientific and commercial interest in food phenolics has been accentuated by reports on beneficial health effects of such compounds. Many food phenolics have been reported to possess antimutagenic and anticarcinogenic activity in test animals.
Furthermore, there has been a renewed interest on natural sources of antioxidants and these generally belong to the phenolic group of compounds. Our daily intake of phenolics from dietary sources exceeds one gram. The effect of these compounds on our health status and prevention of deterioration of processed foods as well as their nutritional and sensory quality needs to be addressed.
The present monograph reports the occurrence and chemistry of phenolics in different food commodities, their nutritional and health effects, and their role as antioxidants in food processing. In addition, methods of analysis and quantification of food phenolics are covered.
Preface
Food Phenolics: An Overview:
Introduction o Effect of Phenolic Compounds on Food Quality o Phenolic Compounds in Cancer Prevention oResearch o Progress
Part One: Occurrence and Chemistry
Phenolic Compounds in Cereals and Legumes:
Introduction o Barley o Beans and Pulse o Buckwheat o Corn o Millets o Nuts o Oats o Rice o Sorghum o Wheat
Phenolic Compounds of Major Oilseeds:
Introduction o Rapeseed and Canola o Effect of Processing o Soybeans o Other Oilseeds
Phenolic Compounds in Fruits and Vegetables:
Introduction o Simple Phenols o Phenolic Acids and Coumarins o Flavonoids o Contribution to Stress Resistance
Phenolic Compounds of Beverages:
Introduction o Tea o Coffee o Cocoa o Beer o Wine o Other Alcoholic Beverages o Ciders and Apple Juice o Other Fruit Juices
Part Two: Characteristics, Effects, and Properties
Nutritional and Pharmacological Effects of Food Phenolics:
Interaction with Proteins o Interaction with Carbohydrates o Interaction with Minerals and Vitamins o Remedies for Antinutrional Effects of Food Phenolics o Toxicity of Absorbed Polyphenols o Pharmacological Significance
Contribution of Phenolic Compounds to Sensory Characteristics of Foods:
Contribution to Flavor o Contribution of Food Phenolics to Astringency o Phenolics as Natural Food Pigments o Enzymatic Reaction and Discoloration o Non-Enzymatic Discoloration Reactions o Other Undesirable Effects
Antioxidant Properties of Food Phenolics:
Introduction o Prevention of Autoxidation and Use of Antioxidants o Estimation of Antioxidant Activity o Types of Antioxidants o Mechanism of Action of Phenolic Antioxidants o Synthetic Phenolic Antioxidants o Natural Antioxidants o Natural Sources of Plant Antioxidants o Other Sources of Antioxidants o Wood Smoke
Part Three: Methods of Analysis and Quantification
Methods of Analysis and Quantification of Phenolic Compounds:
Introduction o Extraction Procedures o Spectrophometric Assays o Titration Methods o Evaluation of Biological Activity o Electrochemical Methods o Chromatographic Techniques
Index, 97 tables and 96 figures
| Erscheint lt. Verlag | 5.12.1995 |
|---|---|
| Verlagsort | Lancaster |
| Sprache | englisch |
| Gewicht | 708 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-56676-279-0 / 1566762790 |
| ISBN-13 | 978-1-56676-279-3 / 9781566762793 |
| Zustand | Neuware |
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