Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction

Providing a comprehensive overview of phytochemicals in food processing, Handbook of Phytochemicals offers the most in-depth coverage of this commercially important sector of food science, enabling manufacturers to increase the level of health-promoting plant phytochemicals in foods. Author B. K. Tiwari includes chapters on the health-promoting effects of phytochemicals, their pharmacology, chemistry and classification, the major food sources of phytochemicals, including fruit, vegetables, grains and processing by-products, the effects of processing on phytochemical stability, and the analysis, extraction, and food industry applications of phytochemicals.

Avainsanat: Functional Foods & Neutraceuticals, Handbook of Phytochemicals, B. K. Tiwari, food science, fruit, vegetables, grains, phytochemical stability, food processing, production and manufacture, functional foods, nutraceuticals