Nauka Przyroda Technologie

2010 volume 4 issue 2 #19

Magdalena Jeszka, Ewa Flaczyk, Joanna Kobus-Cisowska, Krzysztof Dziedzic

Phenolics – characteristic and significance in food technology

Abstract.

The classification, chemistry, characteristic and occurrence in food of phenolics were reviewed. The significance in quality assurance and stability of food products were also described. The antioxidant role of phenolics was described.

Keywords: phenolics, plant antioxidants, food

Full text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom4/zeszyt2/art_19.pdf

Streszczenie w języku polskim:
http://www.npt.up-poznan.net/tom4/zeszyt2/streszczenie-19.html

For citation:
Jeszka M., Flaczyk E., Kobus-Cisowska J., Dziedzic K., 2010. Związki fenolowe – charakterystyka i znaczenie w technologii żywności. Nauka Przyr. Technol. 4, 2, #19.

Corresponding address:
Magdalena Jeszka
Katedra Technologii Żywienia Człowieka
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: mjeszka@up.poznan.pl

Accepted for print: 9.02.2010