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: 613.2Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 613.2 TIW (Browse shelf(Opens below)) | 1 | Available | 0065064 |
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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.