RECENT ADVANCES IN PHYTOCHEMISTRY

Volume 31

Functionality of Food Phytochemicals

Edited by

John T. Romeo
University of South Florida
Tampa, Florida

Timothy Johns
McGill University
Quebec, Canada

 

PLENUM PRESS, NEW YORK AND LONDON

 

CONTENTS

Peeling the Onion: Organosulfur and selenium Phytochemicals in Genus Allium Plants

Eric Block, Elizabeth M. Calvey, Charles W. gillies, Jennifer Z. Gillies, and Peter Uden

Health Promoting Phytochemicals in Citrus Fruit and Juice Products

Antonio Montanari, Wilbur Widmer and Steven Nagy  

Chemopreventive Agents in Foods

Bozidar Stavric

Constituents of Wild Food Plants

Angela Sotelo

Biology and Biochemistry of Underground Plant Storage Organs

Hector E. Flores and Tere Flores

Behavioral Determinants for the Ingestion of Food Phytochemicals

Timothy Johns

Phytochemicals and Wine Flavor

Susan E. Ebeler

Flavor Biogeneration

J. Crouzet

Food Colorants from Plant Cell Cultures

Francois Cormier

Transgenic Manipulation of Edible Oilseeds

Toni Voelker  

Quantitative Microscopic Approaches to Carbohydrate Characterization and Distribution in Ceral Grains

R. Gary Fulcher, S. Shea Miller, and R. Roger Ruan