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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-9910956888303321 |
| Boca Raton, : CRC Press, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
