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A comprehensive textbook that fills in the knowledge gap between the chemistry, biochemistry, and analytical chemistry of phenolic antioxidants present in foods
Covers all the latest fundamental knowledge that is required for advanced undergraduates and post graduates interested in careers as food chemists, scientists, technologists and manufacturers
Covers all of the important chemical, biochemical and analytical chemistry aspects needed for students to gain a thorough understanding of phenolic antioxidants in foods
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Table of contents (17 chapters)
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Front Matter
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Chemistry of Phenolic Antioxidants
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Front Matter
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Biochemistry of Phenolic Antioxidants
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Front Matter
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Analysis of Phenolic Antioxidants
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Front Matter
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About this book
Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods.
Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.
Authors and Affiliations
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Department of Biochemistry, University of Makaland, Chakdara, Pakistan
Alam Zeb
About the author
Bibliographic Information
Book Title: Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis
Authors: Alam Zeb
DOI: https://doi.org/10.1007/978-3-030-74768-8
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-74767-1Published: 28 September 2021
Softcover ISBN: 978-3-030-74770-1Published: 29 September 2022
eBook ISBN: 978-3-030-74768-8Published: 27 September 2021
Edition Number: 1
Number of Pages: XIX, 556
Number of Illustrations: 165 b/w illustrations
Topics: Food Science, Organic Chemistry