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Fruit and Vegetable Phytochemicals

Chemistry, Nutritional Value and Stability

Laura A. de la Rosa Carrillo (Hrsg.), Emilio Alvarez-Parrilla (Hrsg.), Gustavo A. Gonzalez-Aguilar (Hrsg.)

PDF
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John Wiley & Sons img Link Publisher

Naturwissenschaften, Medizin, Informatik, Technik / Landwirtschaft, Gartenbau

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.

Rezensionen

(Food & Beverage Reporter, 30 November 2010)
"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."
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Schlagwörter

Lebensmittel / Qualitätskontrolle, Food Science & Technology, Lebensmittelforschung u. -technologie, Obst, Food Processing, Production & Manufacture, Food Quality Assurance, Lebensmitteltechnik, Fruit & Vegetable, Gemüse, Obst u. Gemüse, Herstellung u. Verarbeitung von Lebensmitteln