Description
John Wiley Handbook Of Vegetables And Vegetable Processing by Nirmal K Sinha Et Al
The Book provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables -- polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing. The book commences with a review of the beneficial effects of whole fruits and vegetables. The following chapters describe chemical and biochemical aspects of different phytochemical groups commonly found in fruits and vegetables, including polyphenols, flavonoids, carotenoids and dietary fiber.