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Fruit and vegetable phytochemicals [[electronic resource] ] : chemistry, nutritional value and stability / / Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar
Fruit and vegetable phytochemicals [[electronic resource] ] : chemistry, nutritional value and stability / / Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar
Autore Rosa Laura A. de la
Edizione [1. ed.]
Pubbl/distr/stampa Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (381 p.)
Disciplina 615.321
615/.321
664.8
Altri autori (Persone) Alvarez-ParrillaEmilio
González-AguilarGustavo A
Soggetto topico Phytochemicals
Polyphenols
Carotenoids
Fruit - Analysis
Vegetables - Analysis
ISBN 1-282-33164-7
9786612331640
0-8138-0939-8
0-8138-0948-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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 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
Record Nr. UNINA-9910139877703321
Rosa Laura A. de la  
Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Fruit and vegetable phytochemicals [[electronic resource] ] : chemistry, nutritional value and stability / / Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar
Fruit and vegetable phytochemicals [[electronic resource] ] : chemistry, nutritional value and stability / / Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar
Autore Rosa Laura A. de la
Edizione [1. ed.]
Pubbl/distr/stampa Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (381 p.)
Disciplina 615.321
615/.321
664.8
Altri autori (Persone) Alvarez-ParrillaEmilio
González-AguilarGustavo A
Soggetto topico Phytochemicals
Polyphenols
Carotenoids
Fruit - Analysis
Vegetables - Analysis
ISBN 1-282-33164-7
9786612331640
0-8138-0939-8
0-8138-0948-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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 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
Record Nr. UNINA-9910830759503321
Rosa Laura A. de la  
Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Fruit and vegetable phytochemicals : chemistry, nutritional value and stability / / Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar
Fruit and vegetable phytochemicals : chemistry, nutritional value and stability / / Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar
Autore Rosa Laura A. de la
Edizione [1. ed.]
Pubbl/distr/stampa Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (381 p.)
Disciplina 615/.321
Altri autori (Persone) Alvarez-ParrillaEmilio
Gonzalez-AguilarGustavo A
Soggetto topico Phytochemicals
Polyphenols
Carotenoids
Fruit - Analysis
Vegetables - Analysis
ISBN 1-282-33164-7
9786612331640
0-8138-0939-8
0-8138-0948-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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 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
Record Nr. UNINA-9910877411203321
Rosa Laura A. de la  
Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui