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Fruit and Cereal Bioactives: Sources, Chemistry, and Applications 1.º edición
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Fruit and Cereal Bioactives: Sources, Chemistry, and Applications
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.
473 pages, 155 black & white illustrations, 92 black & white tables
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 18 de abril de 2018 |
| ISBN13 | 9781138199064 |
| Editores | Taylor & Francis Ltd |
| Páginas | 488 |
| Dimensiones | 254 × 178 × 31 mm · 876 g |
| Lengua | Inglés |
| Editor | Hall III, Clifford A (North Dakota State University, Fargo, USA) |
| Editor | Tokusoglu, Ozlem (Celal Bayer University, Manisa, Turkey) |
