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Record Nr. |
UNINA9910139877703321 |
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Autore |
Rosa Laura A. de la |
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Titolo |
Fruit and vegetable phytochemicals [[electronic resource] ] : chemistry, nutritional value and stability / / Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar |
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Pubbl/distr/stampa |
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Ames, Iowa, : Wiley-Blackwell, 2009 |
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ISBN |
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1-282-33164-7 |
9786612331640 |
0-8138-0939-8 |
0-8138-0948-7 |
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Edizione |
[1. ed.] |
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Descrizione fisica |
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1 online resource (381 p.) |
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Altri autori (Persone) |
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Alvarez-ParrillaEmilio |
González-AguilarGustavo A |
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Disciplina |
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Soggetti |
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Phytochemicals |
Polyphenols |
Carotenoids |
Fruit - Analysis |
Vegetables - Analysis |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Fruit and Vegetable Phytochemicals : Chemistry, Nutritional Value, and Stability; Contents; Contributors; Preface; Chapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health; Chapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables; Chapter 3. Synthesis and Metabolism of Phenolic Compounds; Chapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols; Chapter 5. Chemistry of Flavonoids; Chapter 6. Flavonoids and Their Relation to Human Health; Chapter 7. Chemistry, Stability, and Biological Actions of Carotenoids |
Chapter 8. Dietary Fiber and Associated Antioxidants in Fruit and VegetablesChapter 9. Emerging Technologies Used for the Extraction of |
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Phytochemicals from Fruits, Vegetables, and Other Natural Sources; Chapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals; Chapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables; Chapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth; Index |
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Sommario/riassunto |
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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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