Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability 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....
Handbook of Fruits and Fruit Processing
Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have...
WHEN I FIRST started working as a nutritionist in elite sport
over a decade ago, the most common thing I would hear from
athletes was: ‘James, I’m here because Coach says I need to
Fortunately things have moved on just a little since then.
Nutrition has become an integral part of...
Food Chemistry For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more...
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