LEADER 00770nam0-22002651i-450- 001 990007019430403321 035 $a000701943 035 $aFED01000701943 035 $a(Aleph)000701943FED01 035 $a000701943 100 $a19990530d19539999km-y0itay50------ba 101 $aita 105 $ay-------001yy 200 1 $aEpistola ad Mahumetem$fEnea Silvio Piccolomini$ga cura di Giuseppe Toffanin 210 $aNapoli$cPironti$d1953 215 $a192 p.$d18 cm 700 1$aPius$c$0320688 702 1$aToffanin,$bGiuseppe$f<1891-1980> 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990007019430403321 952 $aBIB. BAT.5797$b4043$fBAT 959 $aBAT 996 $aEpistola ad Mahumetem$9697641 997 $aUNINA LEADER 05669nam 22005535 450 001 9910503008103321 005 20251113202000.0 010 $a3-030-74768-9 024 7 $a10.1007/978-3-030-74768-8 035 $a(CKB)4100000012037359 035 $a(MiAaPQ)EBC6735885 035 $a(Au-PeEL)EBL6735885 035 $a(OCoLC)1281974103 035 $a(PPN)258056800 035 $a(DE-He213)978-3-030-74768-8 035 $a(EXLCZ)994100000012037359 100 $a20210927d2021 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPhenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis /$fby Alam Zeb 205 $a1st ed. 2021. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2021. 215 $a1 online resource (561 pages) 225 1 $aBiomedical and Life Sciences Series 311 08$a3-030-74767-0 320 $aIncludes bibliographical references and index. 327 $aSECTION 1: CHEMISTRY OF PHENOLIC ANTIOXIDANTS -- Ch 1: Concept of Antioxidant -- Introduction to Antioxidant -- Types of antioxidants -- Mechanism of Antioxidant Reaction -- Estimation of Antioxidant Activity -- Phenolic Antioxidants -- Nomenclature of phenolic compounds -- Ch 2: Chemistry of Phenolic Antioxidants -- Classification -- Phenolic acids -- Phenolic aldehydes and alcohols -- Phenolic esters -- Cinnamic acid amides -- Lignans and lignin -- Tannins -- Coumarins -- Flavonoids -- Glycosides -- Ch 3: Phenolic Antioxidants in Foods -- Phenolic antioxidants in fruits -- Phenolic antioxidants in Vegetables -- Phenolic antioxidants in Cereals and legumes -- Phenolic antioxidants in Beverages -- Phenolic antioxidants in Edible Oil -- SECTION 2: BIOCHEMISTRY OF PHENOLIC ANTIOXIDANTS -- Ch 4: Biosynthesis of Phenolic Antioxidants -- Biosynthesis of Phenolic acids -- Biosynthesis of Phenolic aldehydes and alcohols -- Biosynthesis of Phenolic esters -- Biosynthesis of Cinnamic acid amides -- Biosynthesis of Lignans and lignin -- Biosynthesis of Tannins -- Biosynthesis of Coumarins -- Biosynthesis of Flavonoids -- Biosynthesis of Glycosides -- Ch 5: Metabolism of Phenolic Antioxidants. -- Ingestion of phenolic antioxidants -- Digestion and absorption -- Phenolic antioxidants in Bloodstream -- Interactions with Proteins -- Interactions with Carbohydrates -- Ch 6: Pharmacological Effects of Phenolic Antioxidants -- Pharmacological significance -- Oxidative stress & Phenolic antioxidants -- Aging & Phenolic antioxidants -- Health & Diseases -- Ch 7: Molecular Mechanism of Phenolic Antioxidants -- Basic Mechanism -- In-vitro studies -- In-vivo studies -- SECTION 3: ANALYSIS OF PHENOLIC ANTIOXIDANTS -- Ch 8: Basics in Analysis of Phenolic Antioxidants -- Extraction of phenolic compounds -- Spectrophotometric analysis -- Titrimetric methods -- Electrochemical methods -- Ch 9: Chromatography of Phenolic Antioxidants -- Thin layer chromatography -- Liquid chromatography -- Gas chromatography -- Ch 10: Spectroscopy of Phenolic Antioxidants -- Mass spectrometry -- Nuclear Magnetic resonance spectroscopy -- Near-infrared spectroscopy. . 330 $aPlant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products. . 410 0$aBiomedical and Life Sciences Series 606 $aFood science 606 $aChemistry, Organic 606 $aFood Science 606 $aOrganic Chemistry 615 0$aFood science. 615 0$aChemistry, Organic. 615 14$aFood Science. 615 24$aOrganic Chemistry. 676 $a664 700 $aZeb$b Alam$f1979-$0764705 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910503008103321 996 $aPhenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis$94462595 997 $aUNINA LEADER 03446nam 22005775 450 001 9910495252503321 005 20251113193058.0 010 $a981-16-1190-4 024 7 $a10.1007/978-981-16-1190-2 035 $a(CKB)4100000011996254 035 $a(DE-He213)978-981-16-1190-2 035 $a(MiAaPQ)EBC6696233 035 $a(Au-PeEL)EBL6696233 035 $a(OCoLC)1247656752 035 $a(PPN)257354646 035 $a(EXLCZ)994100000011996254 100 $a20210810d2021 u| 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBioenergy Research: Commercial Opportunities & Challenges /$fedited by Manish Srivastava, Neha Srivastava, Rajeev Singh 205 $a1st ed. 2021. 210 1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2021. 215 $a1 online resource (XII, 317 p. 59 illus., 52 illus. in color.) 225 1 $aClean Energy Production Technologies,$x2662-687X 311 08$a981-16-1189-0 320 $aIncludes bibliographical references. 327 $aChapter 1.Bioenergy Production: Opportunities for Microorganisms (Part I) -- Chapter 2. Bioenergy Production: Opportunities for Microorganisms (Part II) -- Chapter 3. Value Added Products From Agriculture, Paper And Food Waste: A Source Of Bioenergy Production -- Chapter 4. Advancements in Diatom Algae based Biofuels -- Chapter 5. Valorization of Cellulosic and SAP based Baby Diaper Waste into Functional Products: Analyses and Bioenergy Potential -- Chapter 6. Role of Operational Parameters to Enhance Biofuel Production -- Chapter 7. Advances In Bioethanol Production: Processess And Technologies -- Chapter 8. Sustainable routes for renewable energy carriers in modern energy systems -- Chapter 9. Microalgae based biofuel- integrated biorefinery approach as sustainable feedstock for resolving energy crisis. Chapter 10. Substrate characterization in the anaerobic digestion process. 330 $aThis volume is third part of the five-part set on bioenergy research. This book provides insights into commercial advantages of commonly running bioenergy options. It explores various opportunities present at technical scale to produce biofuels. Moreover, the additional practical feasibility of the commercialization of existing biofuels including existing challenges and sustainable solutions to overcome from these technical hurdles. This Volume also focuses on the durability and long run sustainability on the new arrival of biofuels options which can be a suitable and easy replacement of currently available biofuels at pilot scale. 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