Phytochemistry of Fruits and Vegetables: Phytochemistry Of Fruit & Vege

Hardcover | February 1, 1997

EditorF. A. Tomas-Barberan, R. J. Robins

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This is the first book to review the chemistry and biochemistry of fruits and vegetables. It addresses the highly topical questions of the role of fresh fruits and vegetables in a healthy well balanced diet, and in the prevention of cancer and coronary diseases. Recent advances in genetic engineering and in the chemistry and biochemistry of fruit and vegetables have radically changed our understanding of the mechanisms underlying these processes, and the potential for modification of the products themselves. The main focus of the book is on the secondarymetabolites which are responsible for quality characteristics including colour, aroma, and flavour; their nutritional importance and role in the prevention of cancer and cardiovascular diseases. The book explores how the different post-harvest technological treatments to which these commodities aresubmitted can cause changes in secondary metabolism, with consequences for the quality of the product.

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From the Publisher

This is the first book to review the chemistry and biochemistry of fruits and vegetables. It addresses the highly topical questions of the role of fresh fruits and vegetables in a healthy well balanced diet, and in the prevention of cancer and coronary diseases. Recent advances in genetic engineering and in the chemistry and biochemi...

F. A. Tomas-Barberan is at Laboratorio de Fitoquimica, Murcia. R. J. Robins is at Faculte des Sciences, Nantes.

other books by F. A. Tomas-Barberan

Improving the Health-Promoting Properties of Fruit and Vegetable Products
Improving the Health-Promoting Properties of Fruit and ...

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Format:HardcoverDimensions:398 pages, 9.21 × 6.14 × 1.02 inPublished:February 1, 1997Publisher:Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10:0198577907

ISBN - 13:9780198577904

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Table of Contents

Chapter 1 - Phytochemistry of fruit and vegetablesChapter 2 - Carotenoids from fruit and vegetablesChapter 3 - Molecular interactions of phenolic compounds in relation to the colour fruit and vegetablesChapter 4 - Phenolic compounds and oxidative mechanisms in fruit and vegetablesChapter 5 - AstringencyChapter 6 - Fruit aroma precursors with special reference to phenolicsChapter 7 - Aroma biochemistry of fruit and vegetablesChapter 8 - The psychology of food choice: the influence of attitudes and flavour perceptionChapter 9 - Coumarins in frut and vegetabvlesChapter 10 - Physical and physiological changes in minimally processed fruit and vegetablesChapter 11 - Role of phytoalexins and other antimicrobial compounds from fruits and vegetables in post-harvest disease resistanceChapter 12 - ACC oxidase gene family: Characterization and down regulation by genetic manipulationChapter 13 - Options for the genetic manipulation of astringent and antinutritional metabolites in fruit and vegetablesChapter 14 - Gibberellins and fruit developmentChapter 15 - The possible role of antioxidants in fruit and vegetables in protecting against coronary heart diseaseChapter 16 - Potentially anticarcinogenic secondary metabolites from fruit and vegetablesChapter 17 - Toxic compounds from fruit and vegetables. An ecological overview

Editorial Reviews

"The wide range of topics reviewed in this book provides an excellent text on the role of secondary metabolites in fruits and vegetables. . .We highly recommend this book to anyone interested in quality and health functionality of fruits and vegetables." --HortScience"This book will be of particular importance to food chemists, flavor and fragrance specialists, and those involved in chemical ecology." --Journal of the American Chemical Society"The wide range of topics reviewed in this book provides an excellent text on the role of secondary metabolites in fruits and vegetables...The text is well laid out, easy to read with clear figures and tables and comprehensive lists of references (through 1995). We highly recommend this book toanyone interested in quality and health functionality of fruits and vegetables." --Perishables Handling Quarterly"The strength of this volume lies in the fact that it offers a very broad and good coverage of a number of topics that are normally scattered throughout a very specialized literature. Libraries will want to purchase this volume."--Quarterly Review of Biology