LEADER 04347oam 2200649I 450 001 9910791758603321 005 20230725021231.0 010 $a0-429-07535-9 010 $a1-4398-0667-5 024 7 $a10.1201/b10786 035 $a(CKB)2560000000071871 035 $a(EBL)681281 035 $a(OCoLC)713023318 035 $a(SSID)ssj0000516762 035 $a(PQKBManifestationID)11340651 035 $a(PQKBTitleCode)TC0000516762 035 $a(PQKBWorkID)10478325 035 $a(PQKB)10974678 035 $a(MiAaPQ)EBC681281 035 $a(Au-PeEL)EBL681281 035 $a(CaPaEBR)ebr10464633 035 $a(CaONFJC)MIL692674 035 $a(EXLCZ)992560000000071871 100 $a20180331d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFruit and cereal bioactives $esources, chemistry, and applications /$fedited by Ozlem Tokusoglu, Clifford Hall III 210 1$aBoca Raton :$cCRC Press,$d2011. 215 $a1 online resource (458 p.) 300 $aDescription based upon print version of record. 311 $a1-322-61392-3 311 $a1-4398-0665-9 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Contents; Preface; Editors; Contributors; Chapter 1: Introduction to Bioactives in Fruits and Cereals; Chapter 2: Health Promoting Effects of Cereal and Cereal Products; Chapter 3: Phytochemicals in Cereals, Pseudocereals, and Pulses; Chapter 4: Phenolic and Beneficial Bioactives in Drupe Fruits; Chapter 5: Bioactive Phytochemicals in Pome Fruits; Chapter 6: Phytochemicals in Citrus and Tropical Fruit; Chapter 7: Phytochemical Bioactives in Berries; Chapter 8: Phenolic Bioactives in Grapes and Grape-Based Products 327 $aChapter 9: Nut Bioactives: Phytochemicals and Lipid-Based Components of Almonds, Hazelnuts, Peanuts, Pistachios, and WalnutsChapter 10: Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nuts, Cashews, Macadamias, Pecans, and Pine Nut; Chapter 11: Bioactive Lipids in Cereals and Cereal Products; Chapter 12: Mycotoxic Bioactives in Cereals and Cereal-Based Foods; Chapter 13: Control Assessments and Possible Inactivation Mechanisms on Mycotoxin Bioactives of Fruits and Cereals; Chapter 14: Control of Mycotoxin Bioactives in Nuts: Farm to Fork 327 $aChapter 15: Isolation Characterization of Bioactive Compounds in Fruits and CerealsChapter 16: Effect of Bioactive Components on Dough Rheology, Baking, and Extrusion; Chapter 17: Impacts of Food and Microbial Processing on the Bioactive Phenolics of Olive Fruit Products; Chapter 18: Antioxidant Activity/Capacity Assay Methods Applied to Fruit and Cereals; Chapter 19: Supercritical Fluid Extraction of Bioactive Compounds from Cereals; Chapter 20: Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives 327 $aChapter 21: High Pressure Processing Technology on Bioactives in Fruits and CerealsBack Cover 330 $aPresenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarginogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references--Provided by publisher. 606 $aFruit$xComposition 606 $aGrain$xComposition 606 $aPhytochemicals$xPhysiological effect 615 0$aFruit$xComposition. 615 0$aGrain$xComposition. 615 0$aPhytochemicals$xPhysiological effect. 676 $a664/.8 701 $aTokusoglu$b Ozlem$01485661 701 $aHall$b Clifford$cIII.$01485662 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910791758603321 996 $aFruit and cereal bioactives$93704889 997 $aUNINA