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Hispanic foods chemistry and bioactive compounds

Bibliographic Details
Corporate Authors: American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 2012, San Diego, California)
Other Authors: Tunick, Michael (Editor), Gonzalez de Mejia, Elvira (Editor)
Format: eBook
Language:English
Published: Washington, DC American Chemical Society 2012, 2012
Series:ACS symposium series
Subjects:
Diet
Plant Extracts / Metabolism
Opuntia
Beans / Therapeutic Use
Fabaceae
Hot Peppers / Analysis
Hispanic American Consumers
Soybeans
Antioxidants
Food / Analysis
Ilex Paraguariensis
Roselle / Nutritional Aspects
Prickly Pears / Nutritional Aspects
Zea Mays
Hibiscus
Antioxidants / Identification
Amylases / Antagonists & Inhibitors
Vanilla / Microstructure
Nutritive Value
Amylases / Inhibitors
Amaranths / Therapeutic Use
Roselle / Analysis
Cheese / Analysis
Mate Plant / Therapeutic Use
Soybean Products / Properties
Cactaceae
Food
Glucosidase Inhibitors
Hispanic Americans
Marketing
Corn / Nutritional Aspects
Economics
Beans / Nutritional Aspects
Vanilla
Amaranthus
Hispanic Americans / Food
United States
Mate (tea) / Therapeutic Use
Food / Composition
Colonic Neoplasms / Drug Therapy
Hot Peppers / Composition
Food / United States / Marketing
Papaya / Nutritional Aspects
Corn / Diseases And Pests / Nutritional Aspects
Plants, Medicinal
Glucosidases / Antagonists & Inhibitors
Nopalea / Nutritional Aspects
Capsicum
Ustilago
Colon (anatomy) / Cancer / Chemical Inhibitors
Plant Bioactive Compounds
Technology & Engineering / Food Science / Chemistry & Biotechnology / Bisacsh
Food Analysis
Carica
Online Access:
Collection: ACS Symposium Series - Collection details see MPG.ReNa
Description
Item Description:Proceedings of "Hispanic Foods" symposium at the ACS meeting in San Diego, March 25-29, 2012. - Distributed in print by Oxford University Press
Physical Description:343 pages illustrations
ISBN:9780841228924

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