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Chemical alterations of food components during processing with emphasis on substances of nutritional, toxicological and food quality significance. Analytical methods development in food analysis. Chemistry of plant pigments, particularly chlorophylls, carotenoids, and provitamin A nutrients. Phytochemicals and bioactive components in foods related to chronic disease, oxidative stress and cancer prevention and control. Bioavailability, metabolism, and physiological significance of carotenoids, isothiocyanates, isoflavones and other phytochemicals. |
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