Fruit phenolics / by Jean-Jacques Macheix, Annie Fleuriet and Jean Billot.

By:

Macheix, Jean-Jacques

Contributor(s):

Material type: Text

TextSeries: CRC RevivalsPublication details: Boca Raton CRC Press, 2018ISBN:

9781315893075
9781351080620
9781351089074

Subject(s):

DDC classification:

E-BOOK (Available ON-CAMPUS only)

Online resources:

Click here to access online

Contents:

1 The Main Phenolics of Fruit - 2 Phenolic Composition of Individual Fruits - 3 Changes and Metabolism of Phenolic Compounds in Fruits - 4 Importance and Roles of Phenolic Compounds in Fruits - 5 Phendic Compounds in Fruit Processing - 6 Conclusion: Perspectives and Prospects

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 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.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Mohinder Singh Randhawa Library	E-BOOK (Available ON-CAMPUS only) (Browse shelf(Opens below))	Available		OL-210

Includes bibliographical references and index.

1 The Main Phenolics of Fruit
- 2 Phenolic Composition of Individual Fruits
- 3 Changes and Metabolism of Phenolic Compounds in Fruits
- 4 Importance and Roles of Phenolic Compounds in Fruits
- 5 Phendic Compounds in Fruit Processing
- 6 Conclusion: Perspectives and Prospects

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.

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