Food Carotenoids – Chemistry, Biology and Technology
Seiten
2015
John Wiley & Sons Inc (Hersteller)
978-1-118-86436-4 (ISBN)
John Wiley & Sons Inc (Hersteller)
978-1-118-86436-4 (ISBN)
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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.
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.
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.
| Erscheint lt. Verlag | 4.9.2015 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 150 x 250 mm |
| Gewicht | 666 g |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik | |
| ISBN-10 | 1-118-86436-0 / 1118864360 |
| ISBN-13 | 978-1-118-86436-4 / 9781118864364 |
| Zustand | Neuware |
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