Phytochemistry of Fruits and Vegetables (Hardcover)

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.

General

Imprint:	Clarendon Press
Country of origin:	United Kingdom
Series:	Proceedings of the Phytochemical Society of Europe, 41
Release date:	1997
First published:	March 1997
Editors:	F.A.Tomas- Barberan • R.J. Robins
Dimensions:	242 x 162 x 26mm (L x W x T)
Format:	Hardcover
Pages:	398
ISBN-13:	978-0-19-857790-4
Categories:	Books > Professional & Technical > Agriculture & farming > Agricultural science Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Science & Mathematics > Biology, life sciences > Botany & plant sciences > Plant physiology > General
LSN:	0-19-857790-7
Barcode:	9780198577904

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