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Phytonutrients in Food
From Traditional to Rational Usage
Offers an overview of phytonutrients by revealing the techniques related to extraction, separation, identification and quantification of these compounds
Seyed Mohammad Nabavi (Edited by), Ipek Suntar (Edited by), Davide Barreca (Edited by), Haroon Khan (Edited by)
9780128153543
Paperback, published 24 September 2019
270 pages
22.9 x 15.1 x 1.8 cm, 0.41 kg
Approx.256 pages
1. Phytonutrients: structure-function relationship, health benefits, stability, and fate during processing 2. Traditional uses 3. Consumption of rich/enrich phytonutrients food and their relationship with health status of population 4. Disease modifying effects of phytonutrients at gene levels 5. Bioavailability and safety of phytonutrients 6. Potential risks of phytonutrients associated with high-doseor long-term use 7. Nutritional and bioactive characterization of unexploredfood rich in phytonutrients 8. Colored phytonutrients: Role and applications in the functionalfoods of anthocyanins 9. Development of new food products based on phytonutrients 10. Optimization of extraction methodologies and purification technologies to recover phytonutrients from food 11. Analytical methods focused on studying phytonutrients in food
Subject Areas: Food & beverage technology [TDCT]
