000			02038pam a2200301 a 4500
001			2452864
003			OSt
005			20201028160038.0
008			890711s1990 flua b 001 0 eng
020			_a9781315893075
020			_a9781351080620
020			_a9781351089074
082			_aE-BOOK (Available ON-CAMPUS only)
100	1		_aMacheix, Jean-Jacques.
245	1	0	_aFruit phenolics / _cby Jean-Jacques Macheix, Annie Fleuriet and Jean Billot.
260			_aBoca Raton _bCRC Press, _c2018
440			_aCRC Revivals
504			_aIncludes bibliographical references and index.
505			_a1 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
520			_aThis 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.
650		0	_aFruit _xPhysiology.
650		0	_aPhenols.
650		0	_aFruit _xComposition.
700	1		_aFleuriet, Annie.
700	1		_aBillot, Jean.
856			_uhttp://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1693671&site=ehost-live
942			_2ddc _cEBOOKS
999			_c190615 _d190615