carrot varieties.Table 9.9 Phytochemicals extracted from artichoke by-products.7 Chapter 10Table 10.1 Bioactive attributes retention (%) of...
8 Chapter 11Table 11.1 The most common species of basil with description.Table 11.2 Phytochemical constituents in...
9 Chapter 12Table 12.1 Ethnomedicinal uses of...Table 12.2 Other biological activities of...
10 Chapter 13Table 13.1 Daily consumption data for some monoterpenes.Table 13.2 Industrial use data for some monoterpenes (ppm).Table 13.3 Antidiabetic effects of some monoterpenes.Table 13.4 The antioxidant capacity and related metabolic...Table 13.5 Cardiovascular effects of monoterpenes.
11 Chapter 14Table 14.1 Physicochemical composition of whey (%, w/v).Table 14.2 Typical chemical composition of powder products...
12 Chapter 15Table 15.1 EPS produced by bifidobacteria (shaded in grey) and...Table 15.2 Summary of the different bifidobacteria...
13 Chapter 16Table 16.1 Bacteriocin usages in foods: advantages and disadvantages.
Guide
1 Cover
4 Table of Contents
5 Preface
8 Index
Pages
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