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20240329122006.0 |
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m o d |
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181222s2018 xx o 000 0 eng d |
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|a 1078992384
|a 1191069243
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|a 1681087391
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|a 9781681087399
|q (electronic bk.)
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|z (OCoLC)1078992384
|z (OCoLC)1191069243
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|2 23
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|a UAMI
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| 100 |
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|a Petropoulos, Spyridon A,
|e author.
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| 245 |
1 |
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|a Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds
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| 264 |
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|a Sharjah :
|b Bentham Science Publishers,
|c 2018.
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| 300 |
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|a 1 online resource (492 pages .)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Print version record.
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|a Intro; CONTENTS; FOREWORD; PREFACE; List of Contributors; Root Vegetables as a Source of Biologically Active Agents -- Lesson from Soil; Dejan S. Stojkovic, Marija S. Smiljkovic, Marina Z. Kostic and Marina D. Sokovic*; INTRODUCTION TO BIOLOGICAL ACTIVITY OF NATURAL PRODUCTS: ROOT VEGETABLES; Potato; Celeriac; Turnips; Taro; Radish; Beetroot; Parsley; Parsnip; Yam; Salsify; CONCLUSIONS; CONSENT FOR PUBLICATION; CONFLICT OF INTEREST; ACKNOWLEDGEMENTS; REFERENCES
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| 505 |
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|a Effects of Pre- and Post-Harvest, Technological and Cooking Treatments on Phenolic Compounds of the Most Important Cultivated Vegetables of the Genus AlliumRosa Perez-Gregorioa, Ana Sofia Rodriguesb, c and Jesus Simal-Gandara*, d; PHENOLIC ANTIOXIDANTS IN THE GENUS ALLIUM; ALLIUM CHEMISTRY: PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DETERMINATION; GENETIC FACTORS INFLUENCING THE DISTRIBUTION OF PHENOLIC COMPOUNDS IN ALLIUM; PRE-HARVEST EFFECTS ON PHENOLIC COMPOUNDS; POST-HARVEST EFFECTS ON PHENOLIC COMPOUNDS; EFFECTS OF INDUSTRIAL TREATMENTS ON PHENOLIC COMPOUNDS
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| 505 |
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|a EFFECTS OF COOKING TREATMENTS ON PHENOLIC COMPOUNDSCONCLUSIONS ON THE MANAGEMENT OF PHENOLIC RICHNESS IN ALLIUM; CONSENT FOR PUBLICATION; CONFLICT OF INTEREST; ACKNOWLEDGEMENTS; REFERENCES; Beans (Phaseolus vulgaris L.) as a Source of Natural Antioxidants; Ryszard Amarowicz1,* and Ronald B. Pegg2; INTRODUCTION; Content of Total Phenolics, Flavonoids, and Tannins in Bean Seeds; Composition of Phenolic Acids and Flavonoids in Beans; Antioxidant Activity of Bean Seeds or Their Extracts; Changes in the Content of Phenolic Compounds in Bean Seeds during Technological Processing and Germination
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|a Changes in the Antioxidant Potential of Bean Seeds during Technological Processing and GerminationCONCLUDING REMARKS; CONSENT FOR PUBLICATION; CONFLICT OF INTERETS; ACKNOWLEDGEMENTS; REFERENCES; Phytochemicals Content and Health Effects of Cultivated and Underutilized Species of the Cucurbitaceae Family; Nikolaos Tzortzakis1,*, Antonios Chrysargyris and Spyridon A. Petropoulos2; INTRODUCTION; MELON; Introduction; Fruit Chemical Composition; Seeds and Oils Composition; Other Uses; Health Effects and Bioactive Properties; Fruit; Seeds and Seed Oils; Bioactive Properties
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| 505 |
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|a Anti-Inflammatory and Analgesic ActivityAntioxidant Activity; Antiulcer Activity; Anticancer Activity; Diuretic-Nephroprotective Effects; Antidiabetic Activity; Cardiovascular Effects; Antimicrobial Activity; Immunomodulatory Effect; WATERMELON; Introduction; Fruit Chemical Composition; Seeds and Seed Oils Composition; Other Uses; Health Effects and Bioactive Properties; Fruit; Seed and Seed Oils; Bioactive Properties; Antidiabetic Activity; Anti-Hyperglycaemic Activity; Antihyperlipidemic Activity; Anti-hypertensive Effects; Antioxidant Activity; Cardiovascular Effects; Diuretic Effects
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| 500 |
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|a Anticancer Activity
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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|a Phytochemicals.
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| 650 |
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|a Nutrition.
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| 650 |
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|a Antioxidants.
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| 650 |
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6 |
|a Composés phytochimiques.
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| 650 |
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6 |
|a Nutrition.
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| 650 |
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6 |
|a Antioxydants.
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| 650 |
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|a antioxidant.
|2 aat
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| 650 |
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|a Antioxidants
|2 fast
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| 650 |
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7 |
|a Nutrition
|2 fast
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| 650 |
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|a Phytochemicals
|2 fast
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| 700 |
1 |
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|a Ferreira, Isabel C. F. R.,
|d 1979-
|1 https://id.oclc.org/worldcat/entity/E39PCjCxQFVDDx73dqgMtmHFjy
|
| 700 |
1 |
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|a Barros, Lillian.
|
| 758 |
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|i has work:
|a Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCG6bhR4BpKhtb44tYhCprq
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Petropoulos, Spyridon A.
|t Phytochemicals in Vegetables: a Valuable Source of Bioactive Compounds.
|d Sharjah : Bentham Science Publishers, ©2018
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5614085
|z Texto completo
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| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL5614085
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|a EBSCOhost
|b EBSC
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|a Askews and Holts Library Services
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