Author: Albert Marchant PearsonPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 1344
Book Description
Hesperidin, the Principal Glucoside of Oranges
Author: Albert Marchant PearsonPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 1344
Book Description
Chemistry and Technology of Citrus, Citrus Products and Byproducts
Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Citrus fruit industry
Languages : en
Pages : 108
Book Description
Covers the structure and composition of citrus fruits, processing, beverage bases, (including frozen concentrate), and waste disposal.
Polyphenols in Human Health and Disease
Author: Ronald Ross WatsonPublisher: Academic Press
ISBN: 012398467X
Category : Science
Languages : en
Pages : 1504
Book Description
Polyphenols in Human Health and Disease documents antioxidant actions of polyphenols in protection of cells and cell organelles, critical for understanding their health-promoting actions to help the dietary supplement industry. The book begins by describing the fundamentals of absorption, metabolism and bioavailability of polyphenols, as well as the effect of microbes on polyphenol structure and function and toxicity. It then examines the role of polyphenols in the treatment of chronic disease, including vascular and cardiac health, obesity and diabetes therapy, cancer treatment and prevention, and more. - Explores neuronal protection by polyphenol metabolites and their application to medical care - Defines modulation of enzyme actions to help researchers see and study polyphenols' mechanisms of action, leading to clinical applications - Includes insights on polyphenols in brain and neurological functions to apply them to the wide range of aging diseases
Polyphenols: Mechanisms of Action in Human Health and Disease
Author: Ronald Ross WatsonPublisher: Academic Press
ISBN: 0128130075
Category : Science
Languages : en
Pages : 472
Book Description
Polyphenols: Mechanisms of Action in Human Health and Disease, Second Edition describes the mechanisms of polyphenol antioxidant activities and their use in disease prevention. Chapters highlight the anti-inflammatory activity of polyphenols on key dendritic cells, how they modulate and suppress inflammation, and how they are inactivated or activated by metabolism in the gut and circulating blood. Polyphenols have proven effective for key health benefits, including bone health, organ health, cardiac and vascular conditions, absorption and metabolism, and cancer and diseases of the immune system. They are a unique group of phytochemicals that are present in all fruits, vegetables and other plant products. This very diverse and multi-functional group of active plant compounds contain powerful antioxidant properties and exhibit remarkable chemical, biological and physiological properties, including cancer prevention and cardio-protective activities. - Expands coverage on green tea, cocoa, wine, cumin and herbs - Outlines their chemical properties, bioavailability and metabolomics - Provides a self-teaching guide to learn the mechanisms of action and health benefits of polyphenols
Agriculture Handbook
Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 108
Book Description
Set includes revised editions of some issues.
Advances in Food Research
Author: Publisher: Academic Press
ISBN: 0080567541
Category : Technology & Engineering
Languages : en
Pages : 407
Book Description
Advances in Food Research
Bulletin - University of Florida, Agricultural Experiment Stations
Author: University of Florida. Agricultural Experiment StationPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1070
Book Description
Supplement for 1956 to Measuring the Supply and Utilization of Farm Commodities
Author: Donald R. CorneliusPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1224
Book Description
Report of the Chief of the Bureau of Agricultural Chemistry and Engineering
Author: United States. Bureau of Agricultural Chemistry and EngineeringPublisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 328
Book Description
The Chemistry of Food
Author: Jan VelisekPublisher: John Wiley & Sons
ISBN: 1119537541
Category : Technology & Engineering
Languages : en
Pages : 1204
Book Description
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.