Food carotenoids chemistry, biology and technology
| Otros Autores: | |
|---|---|
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Chichester, West Sussex ; Hoboken, NJ :
IFT Press/Wiley Blackwell
[2016]
|
| Colección: | Wiley ebooks.
IFT Press series. |
| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b46137385*spi |
Tabla de Contenidos:
- Nomenclature, structures, physical and chemical properties
- Biosynthesis and metabolism
- Qualitative and quantitative analysis
- In vitro assays of bioaccessibility and antioxidant capacity
- Composition and influencing factors
- Effects of processing and storage
- Isomerization and oxidation
- Carotenoids as food colorants and precursors of aroma compounds
- Bioaccessibility and bioavailability
- Provitamin A activity
- Carotenoids and chronic diseases.
