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E-book
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and StabilityISBN: 978-0-8138-0948-9
E-book
380 pages
October 2009, Wiley-Blackwell
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2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables (Cristina Andres-Lacueva, Alex Medina-Remon, Rafael Llorach, Mireia Urpi-Sarda, Nasiruddin Khan, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Rotches and Rosa M. Lamuela-Raventos).
3. Synthesis and Metabolism of Phenolic Compounds (Mikal E. Saltveit).
4. Enzymatic and Non-Enzymatic Degradation of Polyphenols (Jose Manuel Lopez-Nicolas and Francisco Garcia-Carmona).
5. Chemistry of Flavonoids (Rong Tsao and Jason McCallum).
6. Flavonoids and their Relation to Human Health (Alma E. Robles-Sardin, Adriana Veronica Bola?os-Villar, Gustavo A. Gonzalez Aguilar and Laura A. de la Rosa).
7. Chemistry, Stability and Biological Actions of Carotenoids (Elhadi M. Yahia and Jose de Jesus Ornelas-Paz).
8. Dietary Fiber and Associated Antioxidants in Fruit And Vegetables (Fulgencio Saura-Calixto, Jara Perez-Jimenez and Isabel Go?i).
9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables and Other Natural Sources (Marleny D. A. Salda?a, Felix M. C. Gamarra and Rodrigo M. P. Siloto).
10. Methods of Analysis of Antioxidant Capacity of Phytochemicals (Nuria Grigelmo-Miguel, M? Alejandra Rojas-Grau, Robert Soliva-Fortuny and Olga Martin-Belloso).
11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables (Gustavo A. Gonzalez-Aguilar, J. Fernando Ayala-Zavala, Laura A. de la Rosa and Emilio Alvarez-Parrilla).
12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth (Saul Ruiz Cruz and Sofia Arvizu-Medrano).
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