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BeschreibungThis 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 noncovalent molecular interactions 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.
Inhaltsverzeichnis1. 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.
Pressestimmen'... 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
Untertitel: From Structure to Molecular Recognition and Physiological Action. 258 b/w illus. 26 tables. Sprache: Englisch.
Verlag: Cambridge University Press
Erscheinungsdatum: Juli 2005
Seitenanzahl: 440 Seiten