Bioactive Compounds in Foods

Discover the fascinating world of bioactive compounds in "Bioactive Compounds in Foods," authored by leading experts and published by Oxford University Press Inc in 2002. This comprehensive hardback edition spans 272 pages, delving into the intricate relationship between food processing and health outcomes. The book thoroughly examines a diverse range of food products and evaluates how various processing methods can influence the beneficial or detrimental effects of bioactive compounds on human health. Ideal for food scientists, nutritionists, and anyone interested in the health implications of what we consume, this essential resource provides valuable insights into optimizing food processing for better health benefits. Enhance your understanding of food science and health with this authoritative text.