e-book

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability

---

There has been increasing interest in the nutritional properties of fruits and vegetables as sources of health-promoting phytochemical compounds, due to epidemiological data that correlate a high consumption of these compounds with a lower risk of several cardiovascular and degenerative diseases. Phytochemicals are a heterogeneous group of chemical compounds with numerous biological actions. The aim of this book is to provide scientists in the areas of food technology and nutrition with accessible and upto-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 and their interaction with fiber, antioxidants, and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

-

No. Panggil

-

Penerbit

Iowa : Blackwell Publishing, John Wiley & Sons., 2010

Deskripsi Fisik

QK898.P764R67 ; 615’.321–dc22

Bahasa

English

ISBN/ISSN

978-0-8138-0320-3

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

KIMIA TANAMAN
HORTIKULTURA

Info Detail Spesifik

-

Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar