Woodhead Publishing Phytonutrients in Food: From Traditional to Rational Usage

Product Description Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals the techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists, and students studying these topics, Phytonutrients in Food: From Traditional to Rational Usage is sure to be an invaluable reference. Reviews phytonutrients focusing on the connection between the discovery and characterization of new molecules Explores new applications of well-known compounds and their relative effects for human health Analyses the processes of extraction, identification and production Explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production Review Offers an overview of phytonutrients by revealing the techniques related to extraction, separation, identification and quantification of these compounds From the Back Cover Phytonutrients in Food: From Traditional to Rational Usage Offers an overview of phytonutrients by revealing the techniques related to extraction, separation, identification and quantification of these compounds, as well as their health-promoting properties. Edited by Seyed Mohammad Nabavi Baqiyatallah University of Medical Sciences, Tehran, Iran Ipek Suntar Gazi University, Ankara, Turkey Davide Barreca University of Messina, Italy Haroon Khan Abdul Wali Khan University, Mardan, Pakistan Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals the techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists, and students studying these topics, Phytonutrients in Food: From Traditional to Rational Usage is sure to be an invaluable reference. Explores new applications of well-known compounds and their relative effects on human health Analyses the processes of extraction, identification and production Explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production Related Elsevier Titles Galanakis, Nutraceutical and Functional Food Components, January 2017, 9780128052570 Singh & Kaur, Advances in Potato Chemistry and Technology, February 2016, 9780128000021 Watson, Bioactive Nutraceuticals and Dietary Supplements in Neurological and Brain Disease, September 2011, 9780124114623 Saarela, Functional Foods: Concept to Product, 2nd ed., April 2011, 9781845696900 Rizvi, Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries, October 2010, 9781845696450 Grandison & Lewis, Separation Processes in the Food and Biotechnology Industries: Principles and Applications, January 1996, 9781855732872 About the Author Baqiyatallah University of Medical Sciences, Iran Seyed Mohammad Nabavi is biotechnologist and Senior Scientist of App