Title: Meals Carotenoids: Chemistry, Biology and Know-how
Collection: Institute of Meals Technologists Collection
Writer: Delia B. Rodriguez-Amaya
Hardcover: 328 pages
Writer: Wiley-Blackwell; 1 version (November 9, 2015)
Carotenoids have been first studied as pure pigments, then as precursors of vitamin A, after which as bioactive compounds towards continual illnesses. These compounds have been and proceed to be the topic of intense analysis worldwide, now with an expanded scope.
Meals Carotenoids: Chemistry, Biology and Know-how gathers all of the essential details about these main compounds which impression each meals high quality and human well being. It integrates in a single quantity numerous features of meals carotenoids, corresponding to:
– Buildings and physicochemical properties
– Biosynthetic pathways and metabolism
– Evaluation and composition of meals
– Stability and reactions throughout processing
– Business manufacturing as meals colorants and precursors of aroma compounds
-Bioavailability and well being advantages
Having labored with carotenoids in numerous elements for 44 years, Delia Rodriguez-Amaya is uniquely positioned to move on her wealth of data on this area. This ebook will function strong background info for professionals in Meals Science, Meals Know-how, Vitamin, Agriculture, Biology, Chemistry and Medical Sciences, whether or not within the academe, business, governmental and non-governmental businesses.