Fruit and Cereal Bioactives

Sources, Chemistry, and Applications

Özlem Tokuşoğlu, Clifford A Hall III (Herausgeber)

Buch | Hardcover

473 Seiten

2011
Crc Press Inc (Verlag)
978-1-4398-0665-4 (ISBN)

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An overview of the chemistry of bioactive components of fruits and cereals that addresses the role of these compounds in determining taste, flavor, and color, as well as claims of anticarginogenic, antimutagenic, and antioxidant capabilities. It provides information on both beneficial bioactives and toxicant compounds.

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.

Özlem Tokusoglu, Celal Bayer University, Manisa, Turkey. Clifford A Hall III

Introduction. Chemistry and Mechanisms of Beneficial Bioactives in Fruits & Cereals. Mycotoxic Bioactives of Fruits & Cereals. Functionality, Processing, Characterization and Applications of Fruit & Cereal Bioactives.

Erscheint lt. Verlag	25.3.2011
Zusatzinfo	92 Tables, black and white; 155 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	178 x 254 mm
Gewicht	1036 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Naturwissenschaften ► Biologie
	Technik ► Lebensmitteltechnologie
ISBN-10	1-4398-0665-9 / 1439806659
ISBN-13	978-1-4398-0665-4 / 9781439806654
Zustand	Neuware