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Item Details
Title: FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: I: FRUITS AND VEGETABLES
By: Mou-Tuan Huang (Editor), Toshihiko Osawa (Editor), Chi-Tang Ho (Editor)
Format: Hardback

List price: £42.99


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0841227683
ISBN 13: 9780841227682
Publisher: AMERICAN CHEMICAL SOCIETY
Pub. date: 1 January, 1994
Series: ACS Symposium Series 546
Pages: 426
Description: Features the following highlights: describes phytochemicals in fruits and vegetables and their effects on health; features chapters on the isolation, purification and identification of phytochemicals in foods; and provides an overview on micronutrients in cancer prevention.
Synopsis: Describes phytochemicals in fruits and vegetables and their effects on health. Features chapters on the isolation, purification , and identification of phytochemicals in foods. Examines the molecular modulation of tumor development in experimental animal models by phytochemcals from fruits and vegetables. Describes analysis and biological activity of sulphur-containing compounds in onions, garlic, and Brassica vegetables. Also provides an overview of micronutrients in cancer prevention.
Publication: US
Imprint: American Chemical Society
Returns: Returnable
Some other items by this author:
ACHIEVING SUSTAINABLE PRODUCTION OF PIG MEAT VOLUME 1 (HB)
AFRICAN NATURAL PLANT PRODUCTS (HB)
AFRICAN NATURAL PLANT PRODUCTS VOLUME II (HB)
ASIAN FUNCTIONAL FOODS
ASIAN FUNCTIONAL FOODS (HB)
BIOACTIVE COMPOUNDS IN FOODS (HB)
CAFFEINATED BEVERAGES (HB)
CHALLENGES IN TASTE CHEMISTRY AND BIOLOGY (HB)
DIETARY SUPPLEMENTS (HB)
FLAVOR CHEMISTRY (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (PB)
FOOD FACTORS FOR CANCER PREVENTION (PB)
FOOD FLAVOR AND CHEMISTRY (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: II: TEAS, SPICES, AND HERBS (HB)
FREE RADICALS IN FOODS (HB)
FUNCTIONAL FOODS FOR DISEASE PREVENTION: I: FRUITS, VEGETABLES, AND TEAS (HB)
FUNCTIONAL FOODS FOR DISEASE PREVENTION: II: MEDICINAL PLANTS AND OTHER FOODS (HB)
FUNCTIONAL FOODS OF THE EAST
FUNCTIONAL FOODS OF THE EAST (HB)
HERBS (HB)
LARGE-SCALE PARALLEL DATA MINING (PB)
LIPIDS IN FOOD FLAVORS (HB)
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB)
PHENOLICS IN FOOD AND NATURAL HEALTH PRODUCTS (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (PB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (HB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (PB)
QUALITY MANAGEMENT OF NUTRACEUTICALS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (PB)
RECENT ADVANCES IN FOOD AND FLAVOR CHEMISTRY (HB)
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES (HB)
TEA AND TEA PRODUCTS
TEA AND TEA PRODUCTS (HB)

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