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Showing 1 - 25 of
36 matches in All Departments
Peeling the Onion; E. Block, et al. Health Promoting Phytochemicals
in Citrus Fruit and Juice Products; A. Montanari, et al.
Chemopreventive Agents in Foods; B. Stavric. Constituents of Wild
Food Plants; A. Sotelo. Biology and Biochemistry of Underground
Plant Storage Organs; H.E. Flores, T. Flores. Behavioral
Determinants for the Ingestion of Food Phytochemicals; T. Johns.
Phytochemicals and Wine Flavor; S.E. Ebeler. Food Colorants from
Plant Cell Cultures; F. Cormier. Transgenic Manipulation of Edible
Oilseeds; T. Voelker. Quantitative Microscopic Approaches to
Carbohydrate Characterization and Distribution in Cereal Grains;
R.G. Fulcher, et al. Index.
Phytochemists are aware that their focus of interest is receiving
attention from a wider segment of society and from a greater
diversity of disciplines within the scientific community than ever
before. Nonetheless, they were bemused to learn three years ago
that "until recently scientists didn't even know phytochemi cals
existed" (Newsweek, April 24, 1994). Changing public perception of
the positive contributions of phytochemicals to human well-being
has foundations in scientific advances. With popular reports
emphasizing the important implica tions of phytochemicals in the
daily lives of people, there is a pressing need for those working
in this area to explain their diverse scientific activities to the
public. Chemicals from plant foods are linked through
epidemiological and ex perimental studies with reduced incidence of
chronic degenerative diseases. Phytomedicines, standardized
according to particular constituents, are making increasing
contributions to health care. Naturally occurring constituents of
plants are recognized as fundamental to the appeal, quality, and
marketability of food products. In light of such developments,
perceptions by phytochemists of their own discipline and its
applications are expanding. Until recently, food phyto chemistry
largely implied food toxicants. Food plants were familiar, but
seldom the source of novel economically important compounds.
Increasingly sophisti cated methods of analysis, however, have
opened new opportunities for under standing the nature and
functions offood constituents, and for manipulating them to improve
the quality, acceptability, and value of food products.
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