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Zhimin Xu - Analysis of Antioxidant-Rich Phytochemicals - 9780813823911 - V9780813823911
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Analysis of Antioxidant-Rich Phytochemicals

€ 241.13
FREE Delivery in Ireland
Description for Analysis of Antioxidant-Rich Phytochemicals Hardcover. To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Editor(s): Xu, Zhimin; Howard, Luke R. Num Pages: 408 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 239 x 158 x 25. Weight in Grams: 772.
To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes the details of sample preparation procedures and methods developed to identify and quantify various types of natural antioxidants in foods. Focusing on the principle of quantification methods for natural antioxidants, the book reviews and summarizes current methods used in the determination of antioxidant-rich phytochemicals in different sources. Chapter by chapter, the distinguished team of authors describes the various methods used for analysis of the different antioxidant-rich ... Read more

Product Details

Format
Hardback
Publication date
2012
Publisher
Iowa State University Press United States
Number of pages
408
Condition
New
Number of Pages
408
Place of Publication
Hoboken, United Kingdom
ISBN
9780813823911
SKU
V9780813823911
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15

About Zhimin Xu
Zhimin Xu, PhD, serves as Associate Professor in the Department of Food Science, Louisiana State University, Baton Rouge, LA. His areas of specialization and research include: extraction, isolation, and characterization of health-promoting (bioactive) compounds in agricultural products; evaluation of stabilities of bioactive compounds during post-harvest treatment, storage, and food processing; utilization of bioactive compounds to improve food quality and value; ... Read more

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