Handbook of plant food phytochemicals sources, stability and extraction
| Other Authors: | , , |
|---|---|
| Format: | eBook |
| Language: | Inglés |
| Published: |
Hoboken [N.J.] :
Wiley-Blackwell
2013.
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| Subjects: | |
| Online Access: | https://recursos.uloyola.es/login?url=https://accedys.uloyola.es:8443/accedix0/sitios/ebook.php?id=178091 |
| See on Universidad Loyola - Universidad Loyola Granada: | https://colectivo.uloyola.es/Record/ELB178091 |
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Table of Contents:
- Plant food phytochemicals
- Chemistry and classification
- Phytochemicals and health
- Pharmacology of phytochemicals
- Fruit and vegetables
- Food grains
- Plantation crops and tree nuts
- Food processing by-products
- On farm and fresh produce management
- Minimal processing of leafy vegetables
- Effect of thermal processing on phytochemicals
- Effect of novel thermal processing on phytochemicals
- Effect of non thermal processing on phytochemicals
- Stability of phytochemicals during grain processing
- Factors affecting phytochemical stability
- Stability of phytochemicals during storage
- Conventional extraction techniques for phytochemicals
- Novel extraction techniques for phytochemicals
- Analytical techniques for phytochemicals
- Antioxidant activity of phytochemicals
- Industrial applications of phytochemicals.
