Phenolic Compounds in Food Characterization and Analysis Food Analysis & Properties Series

Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What?s more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction.

Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food.

In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.

Phenolic Compounds. Analysis Methods. Different Groups of Phenolic Compounds Related to Foods. Antioxidant power. Phenolic Compounds in Different Foodstuffs.

Leo M. L. Nollet, PhD, earned an MS (1973) and PhD (1978) in  biology  from  the  Katholieke  Universiteit  Leuven,  Belgium.  He  is  an  editor  and  associate  editor  of  numerous  books.  He  edited  for  M.  Dekker,  New  York—now  CRC  Press  of  Taylor  &  Francis  Publishing  Group—the  first,  second,  and  third  editions  of  Food  Analysis  by  HPLC  and Handbook of  Food  Analysis.  The  last  edition  is  a  two-volume  book.  Dr. Nollet also edited the Handbook of Water Analysis (first, second,  and  third  editions)  and  Chromatographic  Analysis  of the Environment,third and fourth editions(CRC Press). With  F.  Toldrá,  he  coedited  two  books  published  in  2006,  2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics  (Blackwell  Publishing—now   Wiley).   With   M.   Poschl,   he   coedited   the  book  Radionuclide  Concentrations  in  Foods  and  the  Environment,also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley,  2007),  Handbook  of  Food  Science,  Technology,  and  Engineering  (CRC  Press,  2005), Food  Biochemistry  and  Food  Processing  (first  and  second  editions;  Blackwell  Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley,  2010).