Practical Polyphenolics
Practical Polyphenolics
AUD$143.95
inc GSTThis is the first book to describe the scientific basis for the action of plant polyphenols in a wide range of technologically important phenomena. The book opens with a general summary of polyphenolic structure and a discussion of the physical and chemical basis of non-covalent molecular interactions (the process of molecular recognition) and the means by which polyphenols initiate the many and varied properties they display. There has been a big increase in interest in our ability to understand the importance of polyphenols in areas as diverse as agriculture, ecology and food selection, foodstuffs and nutrition, beverages (astringency and bitterness), natural medicines (the so-called 'French paradox'), floral pigmentation, natural glues and varnishes and the age-old methods for the manufacture of leather. The role of polyphenols in all of these areas is discussed. This book will be of value to a wide range of researchers with an interest in polyphenolics.
- Interprets, at a molecular level, a wide range of applied phenomena and properties involving polyphenols
- Represents the distillation of facts, theories and opinions gathered in a lifetime's work with polyphenolics
Reviews & endorsements
'… this book is good value for those who need a comprehensive but concise source book for the phytochemistry of these commercially important compounds. Casual readers would also gain from dipping into selected chapters.' Michael D. Threadgill, Chemistry in Britain
'This book of great value will certainly find a wide readership.' Journal of Plant Physiology
'It is an information-packed volume from a very experienced and well respected researcher in the field of phenols and tannins … [I tended] to become engrossed in the intriguing information it presents … I would recommend it wholeheartedly to the many scientists with interests in phenols, polyphenols or tannins.' Chemistry and Industry
' … an interesting and informative book that will be an essential purchase for scientists interested in polyphenols, whether they be biologists, chemists, food scientists, bioscientists, nutritionists or agricultural scientists.' Michael H. Gordon, Food Chemistry
Product details
January 2006Paperback
9780521675598
440 pages
253 × 182 × 27 mm
1.044kg
258 b/w illus. 26 tables
Available
Table of Contents
- 1. Polyphenols – structure and biosynthesis
- 2. Molecular recognition
- 3. Molecular recognition – phenols and polyphenols
- 4. Taste, bitterness and astringency
- 5. Maturation – changes in astringency
- 6. Anthocyanin co-pigmentation – fruit and floral pigments
- 7. Polyphenols and herbal medicines
- 8. Quinone tanning and oxidative polymerisation
- 9. Polyphenols, collagen and leather.
