Fruit and Cereal Bioactives:Sources, Chemistry, and Applications

Scientists from food, biology, chemistry, agriculture, and other fields present an extensive compendium of recent research results on both major natural beneficial phytochemical bioactives, and mycotoxic bioactives in edible fruits and cereals. Cereals here is expanded to include some nuts and pulses. The reference is designed for graduate and senior undergraduate students, researchers, and practitioners in government or business interested in the nutrition or toxicity. Among the topics are health promoting effects of cereal and cereal products, phenolic and beneficial bioactives in drupe fruits, phytochemical bioactives in berries, controlling mycotoxin bioactives in nuts from farm to fork, impacts of food and microbial processing on the bioactive phenolics of olive fruit products, and an analytical methodology for characterizing grape and wine phenolic bioactives. Annotation c2011 Book News, Inc., Portland, OR (booknews.com)