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Fruit and vegetable phytochemicals : chemistry, nutritional value, and stability 🔍
Laura A. la de Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar Wiley-Blackwell, Ames, Iowa :, ©2010
英语 [en] · PDF · 3.1MB · 2010 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/upload/zlib · Save
描述
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.
备用文件名
lgli/D:\!genesis\library.nu\8a\_83210.8af2c1dbe06c28bfbeb41bf336834f6f.pdf
备用文件名
lgrsnf/D:\!genesis\library.nu\8a\_83210.8af2c1dbe06c28bfbeb41bf336834f6f.pdf
备用文件名
nexusstc/Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability/8af2c1dbe06c28bfbeb41bf336834f6f.pdf
备用文件名
zlib/Biology and other natural sciences/Plants: Agriculture and Forestry/Laura A. la de Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar/Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability_960665.pdf
备选标题
BLBS045-FM.dvi
备选作者
Rosa, Laura A. de la.; Alvarez-Parrilla, Emilio.; Gonza'lez-Aguilar, Gustav
备选作者
Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar
备选作者
Laura A. de la Rosa; Emilio Alvarez-Parrilla; Gustavo A. Gonzalez-Aguilar
备选作者
Laura A. de la Rosa; Emilio Alvarez-Parrilla; Gustavo A Gonzแlez-Aguilar
备用出版商
Blackwell Publishing Professional
备用版本
United States, United States of America
备用版本
1. ed., Ames, Iowa, Iowa, 2009
备用版本
1, 2010
元数据中的注释
до 2011-01
元数据中的注释
lg536221
元数据中的注释
producers:
Acrobat Distiller 6.0.1 (Windows)
元数据中的注释
{"edition":"1","isbns":["0813803209","9780813803203"],"last_page":382,"publisher":"Wiley-Blackwell"}
元数据中的注释
Includes bibliographical references and index.
备用描述
The contribution of fruit and vegetable consumption to human health / Elhadi M. Yahia
Phenolic compounds: chemistry and occurrence in fruits and vegetables / Cristina Andres-Lacueva ... [et al.]
Synthesis and metabolism of phenolic compounds / Mikal E. Saltveit
Enzymatic and non-enzymatic degradation of polyphenols / José Manuel López-Nicolás and Francisco García-Carmona
Chemistry of flavonoids / Rong Tsao and Jason McCallum
Flavonoids and their relation to human health / Alma E. Robles-Sardin ... [et al.]
Chemistry, stability and biological actions of carotenoids / Elhadi M. Yahia and José de Jesús Ornelas-Paz
Dietary fiber and associated antioxidants in fruit and vegetables / Fulgencio Saura-Calixto, Jara Pérez-Jiménez and Isabel Goñi
Emerging technologies used for the extraction of phytochemicals from fruits, vegetables and other natural sources / Marleny D. A. Saldaña, Felix M. C. Gamarra and Rodrigo M. P Siloto
Methods of analysis of antioxidant capacity of phytochemicals / Nuria Grigelmo-Miguel ... [et al.]
Phytochemical changes in the postharvest and minimal processing of fresh fruits and vegetables / Gustavo A. González-Aguilar ... [et al.]
Quality loss of fruits and vegetables induced by microbial growth / Saul Ruiz Cruz and Sofia Arvizu-Medrano.
备用描述
Fruit and Vegetable Phytochemicals : Chemistry, Nutritional Value, and Stability 4
Contents 8
Contributors 10
Preface 14
Chapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health 18
Chapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables 68
Chapter 3. Synthesis and Metabolism of Phenolic Compounds 104
Chapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols 116
Chapter 5. Chemistry of Flavonoids 146
Chapter 6. Flavonoids and Their Relation to Human Health 170
Chapter 7. Chemistry, Stability, and Biological Actions of Carotenoids 192
Chapter 8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables 238
Chapter 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources 250
Chapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals 286
Chapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables 324
Chapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth 356
Index 372
开源日期
2011-06-04
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