Handbook of plant food phytochemicals sources, stability and extraction /
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| Institution som forfatter: | |
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| Andre forfattere: | , , |
| Format: | Electronisk eBog |
| Sprog: | engelsk |
| Udgivet: |
Hoboken [N.J.] :
Wiley-Blackwell,
2013.
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| Fag: | |
| Online adgang: | An electronic book accessible through the World Wide Web; click to view |
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Indholdsfortegnelse:
- 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.