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Rodriguez-Amaya, Delia B.

Food Carotenoids: Chemistry, Biology and Technology

Rodriguez-Amaya, Delia B. - Food Carotenoids: Chemistry, Biology and Technology, ebook

222,70€

Ebook, ePUB with Adobe DRM
ISBN: 9781118864319
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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.

Keywords: carotenoids, food chemistry, antioxidant, biosynthesis, spectrometry, food colorants, biotechnology, flavor compounds, human health, bioactivity, carotenoids, food chemistry, antioxidant, biosynthesis, spectrometry, food colorants, biotechnology, flavor compounds, human health, bioactivity, Functional Foods & Nutraceuticals

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2015
Language
en
Edition
1
Series
Institute of Food Technologists Series
Page amount
328 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781118864319
Printed ISBN
9781118733301

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