Chapter 12. The Effect of Agronomy, Storage, Processing and Cooking on Bioactive Substances in Food

  1. Dr Gail Goldberg
  1. Claire MacEvilly and
  2. Kirsti Peltola

Published Online: 11 FEB 2008

DOI: 10.1002/9780470774465.ch12

Plants: Diet and Health: The Report of a British Nutrition Foundation Task Force

Plants: Diet and Health: The Report of a British Nutrition Foundation Task Force

How to Cite

MacEvilly, C. and Peltola, K. (2003) The Effect of Agronomy, Storage, Processing and Cooking on Bioactive Substances in Food, in Plants: Diet and Health: The Report of a British Nutrition Foundation Task Force (ed G. Goldberg), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470774465.ch12

Publication History

  1. Published Online: 11 FEB 2008
  2. Published Print: 30 JUL 2003

ISBN Information

Print ISBN: 9780632059621

Online ISBN: 9780470774465

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Keywords:

  • agronomy;
  • food processing;
  • edible foods;
  • cooking;
  • lycopene

Summary

This chapter contains section titled:

  • Introduction

  • Terpenoids

  • Phenolic compounds

  • Sulphur-containing compounds

  • Protease inhibitors

  • Vitamin C

  • Vitamin E

  • Folate

  • Research recommendations

  • Key points

  • Appendix: definitions of different types of storage, processing and cooking techniques