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Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
| Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (458 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
TokusogluOzlem
HallClifford, III. |
| Soggetto topico |
Fruit - Composition
Grain - Composition Phytochemicals - Physiological effect |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-07535-9
1-4398-0667-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Chapter 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 Chapter 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 Chapter 21: High Pressure Processing Technology on Bioactives in Fruits and CerealsBack Cover |
| Record Nr. | UNINA-9910465313203321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
| Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (458 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
TokusogluOzlem
HallClifford, III. |
| Soggetto topico |
Fruit - Composition
Grain - Composition Phytochemicals - Physiological effect |
| ISBN |
0-429-07535-9
1-4398-0667-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Chapter 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 Chapter 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 Chapter 21: High Pressure Processing Technology on Bioactives in Fruits and CerealsBack Cover |
| Record Nr. | UNINA-9910791758603321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
| Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (458 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
TokusogluOzlem
HallClifford, III. |
| Soggetto topico |
Fruit - Composition
Grain - Composition Phytochemicals - Physiological effect |
| ISBN |
0-429-07535-9
1-4398-0667-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Chapter 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 Chapter 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 Chapter 21: High Pressure Processing Technology on Bioactives in Fruits and CerealsBack Cover |
| Record Nr. | UNINA-9910800069103321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
| Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, : CRC Press, 2011 |
| Descrizione fisica | 1 online resource (458 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
TokusogluOzlem
HallClifford, III. |
| Soggetto topico |
Fruit - Composition
Grain - Composition Phytochemicals - Physiological effect |
| ISBN |
0-429-07535-9
1-4398-0667-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Chapter 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 Chapter 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 Chapter 21: High Pressure Processing Technology on Bioactives in Fruits and CerealsBack Cover |
| Record Nr. | UNINA-9910809636303321 |
| Boca Raton, : CRC Press, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson
| Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (476 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Soggetto topico |
Food industry and trade - Sanitation
Processed foods Food - Preservation |
| ISBN |
0-429-18541-3
1-4665-0724-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology
Chapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing Chapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing Chapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover |
| Record Nr. | UNINA-9910787963503321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson
| Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (476 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Soggetto topico |
Food industry and trade - Sanitation
Processed foods Food - Preservation |
| ISBN |
0-429-18541-3
1-4665-0724-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology
Chapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing Chapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing Chapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover |
| Record Nr. | UNINA-9910824828703321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||