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Handbook of Phytonutrients in Indigenous Fruits and Vegetables

Bag om Handbook of Phytonutrients in Indigenous Fruits and Vegetables

This book contains chapters on 33 understudied indigenous fruits and vegetables from all around the world, including African nightshade, amaranth, baobab fruit, Indian gooseberry, red bush apple, and snake melon. Each chapter provides: an overview of plant botany; an understanding of the phytonutrient constituents and health-promoting properties of bioactive compounds or metabolites; information on the biological activity of the functional compounds that will improve productivity and increase utilization of indigenous fruits and vegetables to sustain food security; impacts of postharvest storage, processing, and traditional food preparation methods; and potential for new product development.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781789248043
  • Indbinding:
  • Hardback
  • Sideantal:
  • 552
  • Udgivet:
  • 10. november 2022
  • Størrelse:
  • 250x178x36 mm.
  • Vægt:
  • 1526 g.
  • Ukendt - mangler pt..
Forlænget returret til d. 31. januar 2025

Normalpris

Abonnementspris

- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding

Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.

Beskrivelse af Handbook of Phytonutrients in Indigenous Fruits and Vegetables

This book contains chapters on 33 understudied indigenous fruits and vegetables from all around the world, including African nightshade, amaranth, baobab fruit, Indian gooseberry, red bush apple, and snake melon. Each chapter provides: an overview of plant botany; an understanding of the phytonutrient constituents and health-promoting properties of bioactive compounds or metabolites; information on the biological activity of the functional compounds that will improve productivity and increase utilization of indigenous fruits and vegetables to sustain food security; impacts of postharvest storage, processing, and traditional food preparation methods; and potential for new product development.

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