Presenting up-to-date data in an easy-to-use format, Fruit and Cereal Bioactives addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarginogenic, 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.

Features:

• Examines and classifies the bioactive compounds of fruit and cereal types
• Includes phytochemical and lipid-based bioactives in fruits and cereals, pseudocereals, and pulse
• Covers the mycotoxin bioactives in fleshy and dried fruits, nuts, cereals, and cereal-based snacks
• Reviews relevant legal regulations on bioactives of fruits and cereals
• Evaluates the function of these bioactive compounds against certain effects in humans

Contents

Introduction

1. Introductıon to Bıoactıves in Fruıts and Cereals
2. Health Promoting Effects of Cereal and Cereal Products

Chemistry and Mechanisms of Beneficial Bioactives in Fruits & Cereals

3. Phytochemicals in Cereals, Pseudocereals, and Pulses
4. Phenolic and Beneficial Bioactives in Drupe Fruits
5. Bioactive Phytochemicals in Pome Fruits
6. Phytochemicals in Citrus and Tropical Fruit
7. Phytochemical Bioactives in Berries
8. Phenolic Bioactives in Grapes and Grape-Based Products
9. Nut Bioactives: Phytochemicals and Lipid-Based Components of Almond, Hazelnut, Peanut, Pistachio, and Walnut
10. Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut
11. Bioactive Lipids in Cereals and Cereal Products

Mycotoxic Bioactives of Fruits & Cereals

12. Mycotoxic Bioactives in Cereals and Cereal-Based Foods
13. The Control Assessments and Possible Inactivation Mechanisms on Mycotoxin Bioactives of Fruits and Cereals
14. Control of Mycotoxin Bioactives in Nuts: Farm to Fork

Functionality, Processing, Characterization and Applications of Fruit & Cereal Bioactives

15. Isolation Characterization of Bioactive Compounds in Fruits and Cereals
16. Effect of Bioactive Components on Dough Rheology, Baking, and Extrusion
17. Impacts of Food and Microbial Processing on the Bioactive Phenolics of Olive Fruit Products
18. Antioxidant Activity/Capacity Assay Methods Applied to Fruit and Cereals
19. Supercritical Fluid Extraction of Bioactive Compounds from Cereals
20. Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives
21. High Pressure Processing Technology on Bioactives in Fruits and Cereals

Index

click here to see books of related interest