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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 both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.
Celal Bayer University, Engineering Faculty, Department of Food Engineering, Manisa, Turkey North Dakota State University, Fargo, USA
Release date Australia
March 17th, 2011
Edited by Clifford A. Hall
Edited by Ozlem Tokusoglu
Country of Publication
8-page color insert; approx 5 equations; 92 Tables, black and white; 155 Illustrations, black and white
CRC Press Inc
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