{"product_id":"9781118733301","title":"Food Carotenoids Chemistry, Biology and Technology","description":"\u003ch3\u003eInstitute of Food Technologists Series\u003c\/h3\u003e\u003ch1\u003eFood Carotenoids\u003c\/h1\u003e\u003ch2\u003eChemistry, Biology and Technology\u003c\/h2\u003e\u003ch3\u003eDelia B. Rodriguez-Amaya\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eCarotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope.\u003c\/p\u003e  \u003cp\u003e\u003ci\u003eFood Carotenoids: Chemistry, Biology and Technology\u003c\/i\u003e gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as:\u003c\/p\u003e  \u003cul\u003e\n\u003cli\u003eStructures and physicochemical properties\u003c\/li\u003e \u003cli\u003eBiosynthetic pathways and metabolism\u003c\/li\u003e \u003cli\u003eAnalysis and composition of foods\u003c\/li\u003e \u003cli\u003eStability and reactions during processing\u003c\/li\u003e \u003cli\u003eCommercial production as food colorants and precursors of aroma compounds\u003c\/li\u003e \u003cli\u003eBioavailability and health benefits\u003c\/li\u003e\n\u003c\/ul\u003e  \u003cp\u003eHaving worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cb\u003eProfessor Delia B. Rodriguez-Amaya\u003c\/b\u003e is President of the International Academy of Food Science and Technology. She holds a Ph.D. in agricultural chemistry from the University of California–Davis, USA, and is the author of more than 240 scientific publications. Her three monographs (A Guide to Carotenoid Analysis in Foods; HarvestPlus Handbook for Carotenoid Analysis; and Carotenoids and Food Preparation: _ e Retention of Provitamin A Carotenoids in Prepared, Processed and Stored Foods) are widely read and cited as basic references in a total of more than 1,400 (as of April 2015)\u003cbr\u003eresearch and review papers.\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e09 November 2015\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781118733301\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e328\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e27.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44380491219084,"sku":"9781118733301","price":208.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781118733301_84727ca2-f19f-4cd9-81e8-c2525ffcf521.jpg?v=1780237469","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781118733301","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}