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Fruit phenolics

Author: Jean-Jacques Macheix; Annie Fleuriet; Jean Billot
Publisher: Boca Raton : CRC Press, Taylor & Francis Group, [2018]
Series: CRC revivals.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
"This fascinating work provides state-of-the-art information on phenolic compounds in fruits. Written in a concise format, it covers qualitative aspects by demonstrating the diversity of phenolic features in the major fruits of economic importance. It extensively covers the role played by phenolic compounds in the quality of fruits, with regard to organoleptic characteristics and also as a parameter involved in  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jean-Jacques Macheix; Annie Fleuriet; Jean Billot
ISBN: 1351080628 9781351080620 9781351072175 135107217X 9781351097529 1351097520 9781315893075 131589307X
OCLC Number: 1020634113
Description: 1 online resource
Contents: Chapter 1 The Main Phenolics Of Fruits / Jean-Jacques Macheix --
chapter 2 Phenolic Composition of Individual Fruits / Jean-Jacques Macheix --
chapter 3 Changes and Metabolism of Phenolic Compounds in Fruits / Jean-Jacques Macheix --
chapter 4 Importance And Roles Of Phenolic Compounds In Fruits / Jean-Jacques Macheix --
chapter 5 Phenolic Compounds in Fruit Processing / Jean-Jacques Macheix --
chapter 6 Conclusion: Perspectives and Prospects / Jean-Jacques Macheix.
Series Title: CRC revivals.
Responsibility: authors Jean-Jacques Macheix, D. Sc., Annie Fleuriet, D. Sc., Jean Billot, D. Sc.

Abstract:

"This fascinating work provides state-of-the-art information on phenolic compounds in fruits. Written in a concise format, it covers qualitative aspects by demonstrating the diversity of phenolic features in the major fruits of economic importance. It extensively covers the role played by phenolic compounds in the quality of fruits, with regard to organoleptic characteristics and also as a parameter involved in enzymatic browning and other modifications which take place during fruit processing. This easy-to-read resource particularly emphasizes beverages made from fruits and the use of phenolic compounds in the detection of adulteration. This reference is indispensable to researchers in fundamental fields (plant physiologists, phytochemists, biochemists) as well as engineers and technologists working on practical applications in fruits."--Provided by publisher.

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