Fruit and cereal bioactives : sources, chemistry, and applications

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Tác giả: Clifford Hall, Ozlem Tokusoglu

Ngôn ngữ: eng

ISBN-13: 978-1439806654

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Boca Raton, FL : CRC Press, 2011

Mô tả vật lý: xiv, 459 p. : , ill. (some col.) ; , 26 cm.

Bộ sưu tập: Khoa học ứng dụng

ID: 81132

 "Presenting 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."Presenting 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.
Includes bibliographical references and index.
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