Fruit and vegetable phytochemicals : chemistry, nutritional value and stability

Presents scientists in the areas of food technology and nutrition with information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables - polyphenols and carotenoids. This title analyzes the health benefits of these compounds, antioxidant...

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Bibliographic Details
Main Authors: Alvarez-Parrilla, Emilio (Author), Gonzalez-Aguilar, Gustavo A. (Author), Rosa, Laura A. de la (Author)
Format: Book
Language:English
Published: Ames, Iowa : Wiley-Blackwell , 2010
Subjects:

MARC

LEADER 00000cam a2200000 7i4500
001 0000066755
005 20110607093000.0
008 100714s2009 iau eng
020 |a 0813803209 (hardback : alk. paper) 
020 |a 9780813803203 (hardback : alk. paper) 
090 0 0 |a QK989.P764   |b F78 2010 
245 0 0 |a Fruit and vegetable phytochemicals :   |b chemistry, nutritional value and stability   |c editors Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar 
260 |a Ames, Iowa :   |b Wiley-Blackwell ,   |c 2010 
300 |a xi, 367 p. :   |b ill. ;   |c 25 cm. 
504 |a Includes bibliographical references and index 
505 0 |a 1. The contribution of fruit and vegetable consumption to human health -- 2. Phenolic compounds: chemistry and occurrence in fruits and vegetables -- 3. Synthesis and metabolism of phenolic compounds -- 4. Enzymatic and nonenzymatic degradation of polyphenols -- 5. Chemistry of flavonoids -- 6. Flavonoids and their relation to human health -- 7. Chemistry, stability, and biological actions of carotenoids -- 8. Dietary fiber and associated antioxidants in fruit and vegetables -- 9. Emerging technologies used for the extraction of phytochemicals from fruits, vegetables, and other natural sources -- 10. Methods of analysis of antioxidant capacity of phytochemicals -- 11. Phytochemical changes in the postharvest and minimal processing of fresh fruits and vegetables -- 12. Quality loss of fruits and vegetables induced by microbial growth 
520 |a Presents scientists in the areas of food technology and nutrition with information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables - polyphenols and carotenoids. This title analyzes the health benefits of these compounds, antioxidant and other biological activities. 
650 0 |a Carotenoids 
650 0 |a Fruit   |x Analysis 
650 0 |a Phytochemicals 
650 0 |a Polyphenols 
650 0 |a Vegetables   |x Analysis 
700 1 |a Alvarez-Parrilla, Emilio ,   |e author 
700 1 |a Gonzalez-Aguilar, Gustavo A. ,   |e author 
700 1 |a Rosa, Laura A. de la ,   |e author 
999 |a 1000134633   |b Book   |c OPEN SHELF (30 DAYS)   |e Tembila Campus