Handbook of plant food phytochemicals : sources, stability and extraction /
Handbook of plant food phytochemicals : sources, stability and extraction /
- Hoboken, N. J. : Wiley-Blackwell, 2013.
- xv, 510 pages : illustrations ; 25 cm.
Includes bibliographical references and index.
Plant food phytochemicals -- Chemistry and classification -- Phytochemicals and health -- Pharmacology of phytochemicals -- Fruit and vegetables -- Food grains -- Plantation crops and tree nuts -- Food processing by-products -- On farm and fresh produce management -- Minimal processing of leafy vegetables -- Effect of thermal processing on phytochemicals -- Effect of novel thermal processing on phytochemicals -- Effect of non thermal processing on phytochemicals -- Stability of phytochemicals during grain processing -- Factors affecting phytochemical stability -- Stability of phytochemicals during storage -- Conventional extraction techniques for phytochemicals -- Novel extraction techniques for phytochemicals -- Analytical techniques for phytochemicals -- Antioxidant activity of phytochemicals -- Industrial applications of phytochemicals.
Providing a comprehensive overview of phytochemicals in food processing, this handbook offers in-depth coverage of this commercially important sector of food science, enabling manufacturers to increase the level of health-promoting plant phytochemicals in foods. The editors include chapters on the health-promoting effects of phytochemicals, their pharmacology, chemistry and classification, the major food sources of phytochemicals, including fruit, vegetables, grains and processing by-products, the effects of processing on phytochemical stability, and more.
9781444338102 9781444338102: £130.00 1444338102
Phytochemicals.
Plants--Composition.
Diet and disease.
Food--Composition.
Food industry and trade.
613.2 / TIW
Includes bibliographical references and index.
Plant food phytochemicals -- Chemistry and classification -- Phytochemicals and health -- Pharmacology of phytochemicals -- Fruit and vegetables -- Food grains -- Plantation crops and tree nuts -- Food processing by-products -- On farm and fresh produce management -- Minimal processing of leafy vegetables -- Effect of thermal processing on phytochemicals -- Effect of novel thermal processing on phytochemicals -- Effect of non thermal processing on phytochemicals -- Stability of phytochemicals during grain processing -- Factors affecting phytochemical stability -- Stability of phytochemicals during storage -- Conventional extraction techniques for phytochemicals -- Novel extraction techniques for phytochemicals -- Analytical techniques for phytochemicals -- Antioxidant activity of phytochemicals -- Industrial applications of phytochemicals.
Providing a comprehensive overview of phytochemicals in food processing, this handbook offers in-depth coverage of this commercially important sector of food science, enabling manufacturers to increase the level of health-promoting plant phytochemicals in foods. The editors include chapters on the health-promoting effects of phytochemicals, their pharmacology, chemistry and classification, the major food sources of phytochemicals, including fruit, vegetables, grains and processing by-products, the effects of processing on phytochemical stability, and more.
9781444338102 9781444338102: £130.00 1444338102
Phytochemicals.
Plants--Composition.
Diet and disease.
Food--Composition.
Food industry and trade.
613.2 / TIW