Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability
Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar
John Wiley & Sons, 13 oct. 2009 - 380 pages
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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Chemistry Nutritional Value and Stability Chapter 2 Phenolic Compounds Chemistry and Occurrence in Fruits and Vegetables
Chemistry Nutritional Value and Stability Chapter 3 Synthesis and Metabolism of Phenolic Compounds
Chemistry Nutritional Value and Stability Chapter 4 Enzymatic and Nonenzymatic Degradation of Polyphenols
Chemistry Nutritional Value and Stability Chapter 5 Chemistry of Flavonoids
Chemistry Nutritional Value and Stability Chapter 6 Flavonoids and Their Relation to Human Health
Chemistry Nutritional Value and Stability Chapter 7 Chemistry Stability and Biological Actions of Carotenoids
Chemistry Nutritional Value and Stability Chapter 8 Dietary Fiber and Associated Antioxidants in Fruit and Vegetables
Chemistry Nutritional Value and Stability Chapter 9 Emerging Technologies Used for the Extraction of Phytochemicals from Fruits Vegetables and O...
Chemistry Nutritional Value and Stability Chapter 10 Methods of Analysis of Antioxidant Capacity of Phytochemicals
Chemistry Nutritional Value and Stability Chapter 11 Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables
Chemistry Nutritional Value and Stability Chapter 12 Quality Loss of Fruits and Vegetables Induced by Microbial Growth
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