Plant Polyphenols: Synthesis, Properties, Significance

Hardcover | September 30, 1992

EditorRichard W. Hemingway, Peter E. Laks

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Written to provide critical reviews and summaries of current research on vegetable tannins and related plant phenolic compounds, this book highlights the biological and commercial significance of plant polyphenols. Leading scientists address a broad range of topics, including: enzymes in the biosynthesis of hydrolizable tannins - biosynthesis of flavenoids - gallic acid and its metabolites - plant phenolics as expressions of biological diversity - tannins and the qualities of wine - tannin structure and formulation of tannin-bases wood adhesives - leather manufacture with wattle tannins. Contributions to this volume are designed to benefit researchers from all disciplines who share a common interest in plant polyphenols and seek a better understanding of the importance of these substances.

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Written to provide critical reviews and summaries of current research on vegetable tannins and related plant phenolic compounds, this book highlights the biological and commercial significance of plant polyphenols. Leading scientists address a broad range of topics, including: enzymes in the biosynthesis of hydrolizable tannins - ...

Format:HardcoverDimensions:1077 pages, 10 × 7.01 × 0.03 inPublished:September 30, 1992Publisher:Springer US

The following ISBNs are associated with this title:

ISBN - 10:0306442523

ISBN - 13:9780306442520

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Table of Contents

Introduction: Reflections on the Chemistry and Affinities of the Major Commercial Tannins in the Context of their Industrial Use; D.G. Roux. Biogenesis and Synthesis: Enzymes in the Biosynthesis of Hydrolyzable Tannins; G.G. Gross. Biosynthesis of Flavenoids; G. Hrazdina. Chemical Properties: Gallic Acid at its Metabolites; E. Haslam. Chinquapinic Acid; M. Adamczeski, et al. Biological Significance: Plant Phenolics as Expressions of Biological Diversity; O.R. Gottlieb. Pharmacologically Active Tannins Isolated from Medicinal Plants; T. Okuda, et al. Commercial Significance: Flavor, Color, and Stability in Fruit Products; A.G.H. Lea. Tannins and the Qualities of Wines; V.L. Singleton. Conclusions: Concluding Remarks; P.E. Laks, R.W. Hemmingway. 54 additional articles. Index.