Phytochemistry of Fruits and Vegetables (Proceedings of the Phytochemical Society of Europe)
Editorial Reviews
Book Description
Recent advances in genetic engineering and in the chemistry and biochemistry of fruit and vegetables have radically changed our understanding of the mechanisms underlying these processes, and the potential for modification of the products themselves. This is the first book to examine these
topics and address the role of fresh fruits and vegetables in a healthy diet and the prevention of cancer and coronary diseases. The main focus is on the secondary metabolites which are responsible for quality characteristics including color, aroma, and flavor, and their nutritional importance and
role in the prevention of cancer and cardiovascular diseases. The book also explores how the post-harvest technological treatments to which these commodities are submitted can cause changes in secondary metabolism, with consequences for the quality of the product.
Phytochemistry of Fruits and Vegetables (Proceedings of the Phytochemical Society of Europe),F. A. Tom'as-Barber'an,R. J. Robins,Oxford University Press, USA,0198577907,Chemistry - Organic,Composition,Congresses,Fruit,Fruit Crops,Life Sciences - Botany,Life Sciences - Genetics & Genomics,Physiology,Science,Science/Mathematics,Vegetable Crops,Vegetables,Agricultural science,Biochemistry,Chemistry | Food Chemistry,Plant physiology,Science / Chemistry / Organic
Book Contents:
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