Handbook Of Plant Food Phytochemicals Sources Stability And Extraction Brijesh K Tiwari by Brijesh K. Tiwari, Nigel P. Brunton, Charles Brennan 9781118464717, 9781444338102, 1118464710, 1444338102 instant download after payment.

Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances.

The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects.  Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals.

With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.

Content:
Chapter 1 Plant food phytochemicals (pages 1–4): B.K. Tiwari, Nigel P. Brunton and Charles S. Brennan
Chapter 2 Chemistry and classification of phytochemicals (pages 5–48): Rocio Campos?Vega and B. Dave Oomah
Chapter 3 Phytochemicals and health (pages 49–67): Ian T. Johnson
Chapter 4 Pharmacology of phytochemicals (pages 68–104): Jose M. Mates
Chapter 5 Fruit and vegetables (pages 105–137): Uma Tiwari and Enda Cummins
Chapter 6 Food grains (pages 138–162): Sanaa Ragaee, Tamer Gamel, Koushik Seethraman and El?Sayed M. Abdel?Aal
Chapter 7 Plantation crops and tree nuts (pages 163–179): Narpinder Singh and Amritpal Kaur
Chapter 8 Food processing by?products (pages 180–197): Anil Kumar Anal
Chapter 9 On farm and fresh produce management (pages 201–234): Kim Reilly
Chapter 10 Minimal processing of leafy vegetables (pages 235–246): Rod Jones and Bruce Tomkins
Chapter 11 Thermal processing (pages 247–259): Nigel P. Brunton
Chapter 12 Effect of novel thermal processing on phytochemicals (pages 260–272): Bhupinder Kaur, Fazilah Ariffin, Rajeev Bhat and Alias A. Karim
Chapter 13 Non thermal processing (pages 273–299): B.K. Tiwari, PJ Cullen, Charles S. Brennan and Colm P. O'Donnell
Chapter 14 Stability of phytochemicals during grain processing (pages 301–331): Laura Alvarez?Jubete and Uma Tiwari
Chapter 15 Factors affecting phytochemical stability (pages 332–374): Jun Yang, Xiangjiu He and Dongjun Zhao
Chapter 16 Stability of phytochemicals at the point of sale (pages 375–395): Pradeep Singh Negi
Chapter 17 Conventional extraction techniques for phytochemicals (pages 397–411): Niamh Harbourne, Eunice Marete, Jean Christophe Jacquier and Dolores O'Riordan
Chapter 18 Novel extraction techniques for phytochemicals (pages 412–433): Hilde H. Wijngaard, Olivera Trifunovic and Peter Bongers
Chapter 19 Analytical techniques for phytochemicals (pages 434–451): Rong Tsao and Hongyan Li
Chapter 20 Antioxidant activity of phytochemicals (pages 452–472): Ankit Patras, Yvonne V. Yuan, Helena Soares Costa and Ana Sanches?Silva
Chapter 21 Industrial applications of phytochemicals (pages 473–501): Juan Valverde