Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on

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Yes, you can access Fruit and Cereal Bioactives by Özlem Tokuşoğlu, Clifford A Hall III, Özlem Tokusoglu, Clifford A Hall III in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

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Medicine

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Nutrition, Dietics & Bariatrics

Front Cover
Contents
Preface
Editors
Contributors
Chapter 1: Introduction to Bioactives in Fruits and Cereals
Chapter 2: Health Promoting Effects of Cereal and Cereal Products
Chapter 3: Phytochemicals in Cereals, Pseudocereals, and Pulses
Chapter 4: Phenolic and Beneficial Bioactives in Drupe Fruits
Chapter 5: Bioactive Phytochemicals in Pome Fruits
Chapter 6: Phytochemicals in Citrus and Tropical Fruit
Chapter 7: Phytochemical Bioactives in Berries
Chapter 8: Phenolic Bioactives in Grapes and Grape-Based Products
Chapter 9: Nut Bioactives: Phytochemicals and Lipid-Based Components of Almonds, Hazelnuts, Peanuts, Pistachios, and Walnuts
Chapter 10: Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nuts, Cashews, Macadamias, Pecans, and Pine Nuts
Chapter 11: Bioactive Lipids in Cereals and Cereal Products
Chapter 12: Mycotoxic Bioactives in Cereals and Cereal-Based Foods
Chapter 13: Control Assessments and Possible Inactivation Mechanisms on Mycotoxin Bioactives of Fruits and Cereals
Chapter 14: Control of Mycotoxin Bioactives in Nuts: Farm to Fork
Chapter 15: Isolation Characterization of Bioactive Compounds in Fruits and Cereals
Chapter 16: Effect of Bioactive Components on Dough Rheology, Baking, and Extrusion
Chapter 17: Impacts of Food and Microbial Processing on the Bioactive Phenolics of Olive Fruit Products
Chapter 18: Antioxidant Activity/Capacity Assay Methods Applied to Fruit and Cereals
Chapter 19: Supercritical Fluid Extraction of Bioactive Compounds from Cereals
Chapter 20: Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives
Chapter 21: High Pressure Processing Technology on Bioactives in Fruits and Cereals
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