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Phenolics in Food and Nutraceuticals
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant a
Seafood
This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.
Phenolic Compounds in Foods and Natural Health Products
The book reviewed and gave new research discovery of the chemistry, analysis and health effects such as antioxidative, cancer preventive and anti-inflammatory properties of phenolic compounds in foods and natural health products.
Antioxidant Measurement and Applications
Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of antioxidants in prevention of oxidation, their occurrence and sources. There is a need in the market for a book of this caliber and will be well received by the industry. The book will cover mechanisms of action of antioxidants and analytical procedures and furthers the potential health benefits of antioxidants and their role in disease risks.
Antinutrients and Phytochemicals in Food
This book examines the potential health benefits of low levels of antinutrients in food processing and functional foods, and reviews the potential health risk at high levels. The authors identify and classify various foods as sources of phytochemicals while considering their anticarcinogenic and antimutagenic potentials. This volume will be a valuable resource for food scientists, technologists, and nutritionists, and for researchers in biotechnology and medicinal chemistry.
Polyphenols 96
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Methods of Analysis of Food Components and Additives
With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the tech...
Dried Fruits
Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease...
