Food Carotenoids: Chemistry, Biology and Technology.pdf

Food Carotenoids: Chemistry, Biology and Technology.pdf
 

书籍描述

内容简介

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.

目录

CHAPTER 1. NOMENCLATURE, STRUCTURES, PHYSICAL AND CHEMICAL PROPERTIES

1.1 Introduction

1.2 Nomenclature

1.3 Nature of Carotenoids in Foods

1.4 Physicochemical Properties

1.5 Antioxidant Properties

1.6 Prooxidant Effect

1.7 Interaction with Other Antioxidants

References

CHAPTER 2. BIOSYNTHESIS AND METABOLISM

2.1 Introduction

2.2 Biosynthesis in Plants

2.3 Cleavage to Apocarotenoids

2.4 Regulation of Carotenoid Biosynthesis

2.5 Carotenogenesis and Fruit Ripening

2.6 Carotenogenesis and Seed and Root Development

2.7 Functions in Plants

2.8 Metabolism in Animals

References

CHAPTER 3. QUALITATIVE AND QUANTITATIVE ANALYSIS

3.1 Introduction

3.2 Structure Elucidation and Qualitative Analysis

3.3 Quantitative Analysis

3.4 Calculation of Retention in Cooked and Processed Food

References

CHAPTER 4. IN VITRO ASSAYS OF BIOACCESSIBILITY AND ANTIOXIDANT CAPACITY

4.1 Introduction

4.2 In vitro Assessment of Bioaccessibility

4.3 In vitro Assessment of Antioxidant Activity

References

CHAPTER 5. COMPOSITION AND INFLUENCING FACTORS

5.1 Introduction

5.2 Composition of Green Leafy and Non-leafy Green Vegetables

5.3 Composition of Fruits and Fruit Vegetables

5.4 Composition of Roots, Seeds, and Flowers

5.5 Composition of Processed Foods

5.6 Rich Sources of Major Food Carotenoids

5.7 Genetic and Environmental Factors Affecting Composition

5.8  Carotenoid Distribution in a fruit or vegetable

5.9 Metabolic Engineering of Carotenoid Biosynthesis

5.10 Carotenoids in Animal-derived Foods

References

CHAPTER 6. EFFECTS OF PROCESSING AND STORAGE

6.1 Introduction

6.2 Post-harvest Storage

6.3 Effects of Home Preparation

6.4 Effects of Thermal Processing

6.5 Effects of Sun and Solar drying

6.6 Effects of Nonthermal Processing

6.7 Storage of Processed Foods

6.8 Utilization of Industrial By-products

References

CHAPTER 7. ISOMERIZATION AND OXIDATION

7.1 Introduction

7.2 Overall Degradation scheme

7.3 Kinetics

7.4 Isomerization

7.5  Oxidation

7.6 Implications on Food Quality

7.7 Implications for Human Health

References

CHAPTER 8. CAROTENOIDS AS FOOD COLORANTS AND PRECURSORS OF AROMA COMPOUNDS

8.1 Introduction

8.2 Carotenoids as Food Colorants

8.3 Carotenoids as Precursors of Aroma Compounds

CHAPTER 9. BIOACCESSIBILITY AND BIOAVAILABILITY

9.1 Introduction

9.2 Absorption, Metabolism, and Transport

9.3 Methods for Determining Bioavailability

9.4 Dietary Factors Affecting Bioavailability

References

CHAPTER 10. PROVITAMIN A ACTIVITY

10.1 Introduction

10.2 Bioconversion of Provitamin A Carotenoids

10.3 Bioefficacy and Vitamin A Equivalency of Provitamin A Carotenoids

10.4 Strategies to Combat Vitamin A Deficiency

10.5 Potential Provitamin A Sources for Alleviating VAD

10.6 Current Status of β-carotene Research

References

CHAPTER 11. CAROTENOIDS AND CHRONIC DISEASES

11.1 Introduction

11.2 Evidence of Health Benefits/Efficacy

11.3 Mode of Action

11.4 Protection against Cancer

11.5 Protection against Cardiovascular Disease

11.6 Protection against Cataract and Macular Degeneration

11.7 Protection of Cognitive Functions

11.8 Other Health Benefits

References

 

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