Front cover image for Fruit and vegetable phytochemicals : chemistry, nutritional value, and stability

Fruit and vegetable phytochemicals : chemistry, nutritional value, and stability

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
eBook, English, 2010
Wiley-Blackwell, Ames, Iowa, 2010
Aufsatzsammlung
1 online resource (xi, 367 pages) : illustrations
9780813809397, 9780813809489, 9780813803203, 0813809398, 0813809487, 0813803209
777630551
The contribution of fruit and vegetable consumption to human health / Elhadi M. Yahia
Phenolic compounds: chemistry and occurrence in fruits and vegetables / Cristina Andrés-Lacueva [and others]
Synthesis and metabolism of phenolic compounds / Mikal E. Saltveit
Enzymatic and nonenzymatic degradation of polyphenols / José Manuel López-Nicolás and Francisco García-Carmona
Chemistry of flavonoids / Rong Tsao and Jason McCallum
Flavonoids and their relation to human health / Alma E. Robles-Sardin [and others]
Chemistry, stability, and biological actions of carotenoids / Elhadi M. Yahia and José de Jesús Ornelas-Paz
Dietary fiber and associated antioxidants in fruit and vegetables / Fulgencio Saura-Calixto, Jara Pérez-Jiménez, and Isabel Goñi
Emerging technologies used for the extraction of phytochemicals from fruits, vegetables, and other natural sources / Marleny D.A. Saldaña, Felix M.C. Gamarra, and Rodrigo M.P. Siloto
Methods of analysis of antioxidant capacity of phytochemicals / Nuria Grigelmo-Miguel [and others]
Phytochemical changes in the postharvest and minimal processing of fresh fruits and vegetables / Gustavo A. González-Aguilar [and others]
Quality loss of fruits and vegetables induced by microbial growth / Saul Ruiz Cruz and Sofia Arvizu-Medrano