دانلود کتاب کاروتنوئیدها غذایی: شیمی، زیست شناسی و فناوری
Food Carotenoids: Chemistry, Biology and Technology, 1ed

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope.

Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as:

Structures and physicochemical properties
Biosynthetic pathways and metabolism
Analysis and composition of foods
Stability and reactions during processing
Commercial production as food colorants and precursors of aroma compounds
Bioavailability and health benefits

Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.

About the Author

Professor Delia B. Rodriguez-Amaya is President of the International Academy of Food Science and Technology. She holds a Ph.D. in agricultural chemistry from the University of California–Davis, USA, and is the author of more than 240 scientific publications. Her three monographs (A Guide to Carotenoid Analysis in Foods; HarvestPlus Handbook for Carotenoid Analysis; and Carotenoids and Food Preparation: _ e Retention of Provitamin A Carotenoids in Prepared, Processed and Stored Foods) are widely read and cited as basic references in a total of more than 1,400 (as of April 2015)
research and review papers.

Chapter 1 Nomenclature, structures, and physical and chemical properties
Chapter 2 Biosynthesis and metabolism
Chapter 3 Qualitative and quantitative analyses
Chapter 4 In vitro assays of bioaccessibility and antioxidant capacity
Chapter 5 Composition and influencing factors
Chapter 6 Effects of processing and storage
Chapter 7 Isomerization and oxidation
Chapter 8 Carotenoids as food colorants and precursors of aroma compounds
Chapter 9 Bioaccessibility and bioavailability
Chapter 10 Provitamin A activity
Chapter 11 Carotenoids and chronic diseases

قیمت : 4000 تومان
لینک کوتاه : https://bookbaz.ir/?p=35717
نویسنده : Delia B. Rodriguez-Amaya
ناشر : Wiley-Blackwell; 1 edition
سال انتشار : 2016
زبان کتاب : انگلیسی
نوع فایل : PDF
تعداد صفحات : 328
(ISBN) شابک : 1118733304
قیمت کتاب درآمازون : $199.95
حجم فایل : 4 MB

51yd9PZEQcL._SX345_BO1,204,203,200_

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دانلود کتاب کاروتنوئیدها غذایی: شیمی، زیست شناسی و فناوری
Food Carotenoids: Chemistry, Biology and Technology, 1ed

About the Author

Contents

مهم

ضمانت پرداخت امن

آمار بروزرسانی

جستجو در سایت

سبد خرید

دسته ها (ترتیب الفبا)

دانلود کتاب کاروتنوئیدها غذایی: شیمی، زیست شناسی و فناوریFood Carotenoids: Chemistry, Biology and Technology, 1ed

About the Author

Contents

کتاب های مرتبط:

مهم

ضمانت پرداخت امن

آمار بروزرسانی

دانلود کتاب کاروتنوئیدها غذایی: شیمی، زیست شناسی و فناوری
Food Carotenoids: Chemistry, Biology and Technology, 1ed