Book Details
Orange Code:56980
Paperback:383 pages
Publications:
Categories:
Sections:
1. The Contribution of Fruit and Vegetable Consumption to Human Health2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables3. Synthesis and Metabolism of Phenolic Compounds4. Enzymatic and Nonenzymatic Degradation of Polyphenols5. Chemistry of Flavonoids6. Flavonoids and Their Relation to Human Health7. Chemistry, Stability, and Biological Actions of Carotenoids8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources10. Quality Loss of Fruits and Vegetables Induced by Microbial Growth
Description:
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.
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