Fruit and Vegetable Phytochemicals
Chemistry, Nutritional Value and Stability
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Beschreibung
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.
Autor*in
Laura A. de la Rosa Carrillo
Themen in »Fruit and Vegetable Phytochemicals«
Food Processing, Production & Manufacture Food Quality Assurance Food Science & Technology Fruit & Vegetable Gemüse Herstellung u. Verarbeitung von Lebensmitteln Lebensmittel / Qualitätskontrolle Lebensmittelforschung u. -technologie Lebensmitteltechnik Obst Obst u. Gemüse
Stimmen zu »Fruit and Vegetable Phytochemicals«
"This informative book confirms the health benefits of fruit and vegetables in the human diet, and is a must-read for all - not only so-called health fanatics. Now I fully understand why our parents stressed the daily importance of eating our vegetables." (Food & Beverage Reporter, 30 November 2010)
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