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Item Details
Title: AFRICAN NATURAL PLANT PRODUCTS VOLUME II
DISCOVERIES AND CHALLENGES IN CHEMISTRY, HEALTH, AND NUTRITION
By: H. Rodolfo Juliani (Editor), James E. Simon (Editor), Chi-Tang Ho (Editor)
Format: Hardback

List price: £162.50


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ISBN 10: 0841228043
ISBN 13: 9780841228047
Publisher: OXFORD UNIVERSITY PRESS INC
Pub. date: 30 May, 2014
Series: ACS Symposium Series
Pages: 352
Description: A discussion of the latest findings on the chemical properties of African plant products.
Synopsis: The American Chemical Society Symposium book African Natural Plant Products was originally conceived as a vehicle to present scientific discoveries, challenges, and to create a dialogue focused on African natural products, an area still very underexplored as a vehicle to benefit the African people. And yet, scientists realized early on the remarkable diversity and range of African plants and products being used for a wide variety of applications (foods, flavorings, medicine, nutrition and health). This series is to provide a scientific stimulus for greater research, enhanced collaboration, and confirmation and/or validation on the uses and importance of African natural plant products, particularly those steeped in a rich traditional history. The Volume II "Discoveries and Challenges in Chemistry, Health and Nutrition" is a new installment of an international effort to provide a communication platform for scientists to share their interest in African plants and products.The book seeks to promote the identification of new uses and applications that can contribute to the development of the African continent, as the value of plant uses emerges from the interaction of the rich biodiversity of the African ecosystems with societies and cultures. The focus will expand to include health and nutritional considerations in addition to the core natural product chemistry and continue to present new findings.
Publication: US
Imprint: Oxford University Press Inc
Returns: Returnable
Some other items by this author:
ACHIEVING SUSTAINABLE PRODUCTION OF PIG MEAT VOLUME 1 (HB)
AFRICAN NATURAL PLANT PRODUCTS (HB)
ASIAN FUNCTIONAL FOODS
ASIAN FUNCTIONAL FOODS (HB)
BIOACTIVE COMPOUNDS IN FOODS (HB)
CAFFEINATED BEVERAGES (HB)
CHALLENGES IN TASTE CHEMISTRY AND BIOLOGY (HB)
DIETARY SUPPLEMENTS (HB)
FLAVOR CHEMISTRY (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (PB)
FOOD FLAVOR AND CHEMISTRY (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: I: FRUITS AND VEGETABLES (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: II: TEAS, SPICES, AND HERBS (HB)
FREE RADICALS IN FOODS (HB)
FUNCTIONAL FOODS OF THE EAST
FUNCTIONAL FOODS OF THE EAST (HB)
HERBS (HB)
LARGE-SCALE PARALLEL DATA MINING (PB)
LIPIDS IN FOOD FLAVORS (HB)
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB)
PHENOLICS IN FOOD AND NATURAL HEALTH PRODUCTS (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (PB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (HB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (PB)
QUALITY MANAGEMENT OF NUTRACEUTICALS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (PB)
RECENT ADVANCES IN FOOD AND FLAVOR CHEMISTRY (HB)
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES (HB)
TEA AND TEA PRODUCTS
TEA AND TEA PRODUCTS (HB)

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