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Handbook of plant food phytochemicals : sources, stability and extraction /

Contributor(s): Tiwari, Brijesh K | Brunton, Nigel | Brennan, Charles S.
Publisher: Hoboken, N. J. : Wiley-Blackwell, 2013Description: xv, 510 pages : illustrations ; 25 cm.Content type: text | text | still image Media type: computer | unmediated Carrier type: volume | volumeISBN: 9781444338102; 9781444338102:; 1444338102.Subject(s): Phytochemicals | Plants -- Composition | Diet and disease | Food -- Composition | Food industry and tradeDDC classification: 613.2
Contents:
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.
Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 613.2 TIW (Browse shelf(Opens below)) 1 Available 0065064
Total holds: 0

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.

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