Home » Food Carotenoids
Product Image

Food Carotenoids

Delia B. Rodriguez-Amaya
€215.70
Quantity:
In stock with our UK publisher. 14-28 days
Delivery/Collection within 10-20 working days
14 days return policy Shipping & Delivery
A01=Delia B. Rodriguez-Amaya
Age Group_Uncategorized
Age Group_Uncategorized
antioxidant
Author_Delia B. Rodriguez-Amaya
automatic-update
bioactivity
biosynthesis
biotechnology
carotenoids
Category1=Non-Fiction
Category=TDCT
COP=United Kingdom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_tech-engineering
flavor compounds
food chemistry
food colorants
human health
Language_English
PA=Available
Price_€100 and above
PS=Active
softlaunch
spectrometry

Product details

  • ISBN 9781118733301
  • Weight: 771g
  • Dimensions: 170 x 244mm
  • Publication Date: 30 Oct 2015
  • Publisher: John Wiley and Sons Ltd
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Secure checkout Fast Shipping Easy returns
Description

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 which 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 Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.
About Delia B. Rodriguez-Amaya
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.

More from this author