1st Edition
Fruit and Cereal Bioactives Sources, Chemistry, and Applications
Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.
Introduction
Introductıon to Bıoactıves in Fruıts and Cereals, Ö. Tokuşoğlu and C.A. Hall III
Health Promoting Effects of Cereal and Cereal Products, J.M. Awika
Chemistry and Mechanisms of Beneficial Bioactives in Fruits & Cereals
Phytochemicals in Cereals, Pseudocereals, and Pulses, C.A. Hall III and B. Zhao
Phenolic and Beneficial Bioactives in Drupe Fruits, Ö. Tokuşoğlu
Bioactive Phytochemicals in Pome Fruits, Ö. Tokuşoğlu
Phytochemicals in Citrus and Tropical Fruit, M.Ç. Tülbek
Phytochemical Bioactives in Berries, Ö. Tokuşoğlu and G. Stoner
Phenolic Bioactives in Grapes and Grape-Based Products, V. Ivanova and M. Stefova
Nut Bioactives: Phytochemicals and Lipid-Based Components of Almond, Hazelnut, Peanut, Pistachio, and Walnut, B. Fallico, G. Ballistreri, E. Arena, and Ö. Tokuşoğlu
Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, B. Fallico, G. Ballistreri, E. Arena, and Ö. Tokuşoğlu
Bioactive Lipids in Cereals and Cereal Products, A. Moazzami, A.-M. Lampi, and A. Kamal-Eldin
Mycotoxic Bioactives of Fruits & Cereals
Mycotoxic Bioactives in Cereals and Cereal-Based Foods, A. Boddeda
The Control Assessments and Possible Inactivation Mechanisms on Mycotoxin Bioactives of Fruits and Cereals, F.T. Bozoğlu and Ö. Tokuşoğlu
Control of Mycotoxin Bioactives in Nuts: Farm to Fork, M. Moradi and H. Hokmabadi
Functionality, Processing, Characterization and Applications of Fruit & Cereal Bioactives
Isolation Characterization of Bioactive Compounds in Fruits and Cereals, X. Hu and Z. Xu
Effect of Bioactive Components on Dough Rheology, Baking, and Extrusion, J.M. Awika
Impacts of Food and Microbial Processing on the Bioactive Phenolics of Olive Fruit Products, M. Hamdi
Antioxidant Activity/Capacity Assay Methods Applied to Fruit and Cereals, R. Apak, E. Tütem, M. Özyürek, and K. Güçlü
Supercritical Fluid Extraction of Bioactive Compounds from Cereals, J.L. Martinez and D. Tapriyal
Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives, M. Stefova and V. Ivanova
High Pressure Processing Technology on Bioactives in Fruits and Cereals, Ö. Tokuşoğlu and C. Doona
Index
Biography
Özlem Tokusoglu, Celal Bayer University, Manisa, Turkey. Clifford A Hall III
