Tokusoglu / Hall III Fruit and Cereal Bioactives

Sources, Chemistry, and Applications
1. Auflage 2011
ISBN: 978-1-4398-0667-8
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 473 Seiten

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
Introduction to Bioactives in Fruits and Cereals, Ö. Tokusoglu and C.A. Hall III
Health Promoting Effects of Cereal and Cereal Products, J.M. Awika

Chemistry and Mechanisms of Beneficial Bioactives in Fruits & Cereals
Phytochemicals in Cereals, Pseudocereals, and Pulses, C.A. Hall III and B. Zhao
Phenolic and Beneficial Bioactives in Drupe Fruits, Ö. Tokusoglu
Bioactive Phytochemicals in Pome Fruits, Ö. Tokusoglu
Phytochemicals in Citrus and Tropical Fruit, M.Ç. Tülbek
Phytochemical Bioactives in Berries, Ö. Tokusoglu and G. Stoner
Phenolic Bioactives in Grapes and Grape-Based Products, V. Ivanova and M. Stefova
Nut Bioactives: Phytochemicals and Lipid-Based Components of Almond, Hazelnut, Peanut, Pistachio, and Walnut, B. Fallico, G. Ballistreri, E. Arena, and Ö. Tokusoglu
Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, B. Fallico, G. Ballistreri, E. Arena, and Ö. Tokusoglu
Bioactive Lipids in Cereals and Cereal Products, A. Moazzami, A.-M. Lampi, and A. Kamal-Eldin

Mycotoxic Bioactives of Fruits & Cereals
Mycotoxic Bioactives in Cereals and Cereal-Based Foods, A. Boddeda
The Control Assessments and Possible Inactivation Mechanisms on Mycotoxin Bioactives of Fruits and Cereals, F.T. Bozoglu and Ö. Tokusoglu
Control of Mycotoxin Bioactives in Nuts: Farm to Fork, M. Moradi and H. Hokmabadi

Functionality, Processing, Characterization and Applications of Fruit & Cereal Bioactives
Isolation Characterization of Bioactive Compounds in Fruits and Cereals, X. Hu and Z. Xu
Effect of Bioactive Components on Dough Rheology, Baking, and Extrusion, J.M. Awika
Impacts of Food and Microbial Processing on the Bioactive Phenolics of Olive Fruit Products, M. Hamdi
Antioxidant Activity/Capacity Assay Methods Applied to Fruit and Cereals, R. Apak, E. Tütem, M. Özyürek, and K. Güçlü
Supercritical Fluid Extraction of Bioactive Compounds from Cereals, J.L. Martinez and D. Tapriyal
Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives, M. Stefova and V. Ivanova
High Pressure Processing Technology on Bioactives in Fruits and Cereals, Ö. Tokusoglu and C. Doona
Index