Fruit and Cereal Bioactives: Sources, Chemistry, and Applications, 1st Edition (Paperback) book cover

Fruit and Cereal Bioactives

Sources, Chemistry, and Applications, 1st Edition

Edited by Özlem Tokuşoğlu, Clifford A Hall III

CRC Press

473 pages | 155 B/W Illus.

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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.

Table of Contents


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


Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Nutrition