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Food Carotenoids: Chemistry, Biology and Technology

by Delia B. Rodriguez-Amaya
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Current price ₹13,350.00
Original price ₹20,538.00
Original price ₹20,538.00
Original price ₹20,538.00
(-35%)
₹13,350.00
Current price ₹13,350.00

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Book cover type: Hardcover
  • ISBN13: 9781118733301
  • Binding: Hardcover
  • Subject: Food Science & Technology
  • Publisher: Wiley
  • Publisher Imprint: John Wiley
  • Publication Date:
  • Pages: 328
  • Original Price: USD 224.95
  • Language: English
  • Edition: N/A
  • Item Weight: 794 grams
  • BISAC Subject(s): Food Science / General and Biochemistry

From the Back Cover

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope.

Food Carotenoids: Chemistry, Biology, and Technology gathers all the important information about these major compounds that impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as

- Structures and physicochemical properties

- Biosynthetic pathways and metabolism

- Analysis and composition of foods

- Stability and reactions during processing

- Commercial production as food colorants and precursors of aroma compounds

- Bioavailability and health benefits

Having worked with carotenoids in various aspects for 44 years, Delia B. Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as a source of solid background information for professionals in food science, food technology, nutrition, agriculture, biology, chemistry and medicine, whether in the academe, industry, or governmental and nongovernmental agencies.

Professor Delia B. Rodriguez-Amaya is President of the International Academy of Food Science and Technology. She holds a Ph.D. in agricultural chemistry from the University of California-Davis, USA, and is the author of more than 240 scientific publications. Her three monographs (A Guide to Carotenoid Analysis in Foods; HarvestPlus Handbook for Carotenoid Analysis; and Carotenoids and Food Preparation: _ e Retention of Provitamin A Carotenoids in Prepared, Processed and Stored Foods) are widely read and cited as basic references in a total of more than 1,400 (as of April 2015)
research and review papers.

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