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Fruit Phenolics
Jean-Jacques Macheix
Annie Fleuriet
出版
CRC Press
, 1990-03-20
主題
Technology & Engineering / Food Science / General
ISBN
0849349680
9780849349683
URL
http://books.google.com.hk/books?id=vHqke7F4lWYC&hl=&source=gbs_api
EBook
SAMPLE
註釋
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.