Fruit and Cereal Bioactives

Sources, Chemistry, and Applications
1. Auflage 2011
ISBN: 978-1-4398-0665-4
Verlag: Taylor & Francis Inc

Buch, Englisch, 473 Seiten, Format (B × H): 184 mm x 257 mm, Gewicht: 1036 g

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.

Zielgruppe

Food chemists in fruit and cereal industry, nutritional scientists, academicians studying bioactive compounds, FDA and USDA regulatory personnel.

Autoren/Hrsg.

Tokusoglu, Özlem

Hall III, Clifford A

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

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