Fruit and cereal bioactives : sources chemistry and applications Presenting up to date data in an easy to use format this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste flavor and color as well as recent claims of anticarginogenic antimutagenic and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics flavonoids tocols carotenoids phytosterols and avenanthramides and toxicant compounds including mycotoxins; aflatoxins ocratoxin A patulin citrinin cyclopiazonic acid fumonisin and zearalenon. A valuable resource for current knowledge and further research it offers critical reviews recent research case studies and references Provided by publisher