Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

• Author : Amit K. Jaiswal
• Publisher : Academic Press
• Release : 17 August 2020

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots,

• Author : Amit K. Jaiswal
• Publisher : Academic Press
• Release : 30 July 2020

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots,

• Author : Laura A. de la Rosa,Emilio Alvarez-Parrilla,Gustavo A. Gonzalez-Aguilar
• Publisher : John Wiley & Sons
• Release : 13 October 2009

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

• Author : Gulzar Ahmad Nayik,Amir Gull
• Publisher : Springer Nature
• Release : 01 December 2020

This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts.

• Author : Leon Alexander Terry
• Publisher : CABI
• Release : 03 June 2023

Provides detailed information on identity, nature, bioavailability, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties.

• Author : Gulzar Ahmad Nayik,Amir Gull
• Publisher : Springer Nature
• Release : 15 December 2020

This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. In order to effectively promote fruit consumption, it is necessary to know and understand the components of fruits. In addition to underscoring the importance

• Author : Antonio Ferrante,George Manganaris,Maria Manuela Pintado,Alessandra Francini
• Publisher : Frontiers Media SA
• Release : 23 March 2020

• Author : Dr. Inamuddin,Charles Oluwaseun Adetunji
• Publisher : Academic Press
• Release : 28 October 2022

Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry. These biosurfactants help to reduce risks such as food spoilage, food poisoning, and post-harvest losses of fruits, vegetable, grains, tubers, cereals and pulses. This book will benefit academics, R&D professionals, and postgrad students in the food science and related fields as they explore recent

• Author : Mercedes Del Río Celestino,Rafael Font Villa
• Publisher : MDPI
• Release : 27 May 2020

This Special Issue gathers 14 original research papers to disseminate new data on phytochemicals from vegetables and fruits, which are recommended for their health-promoting properties. Epidemiological, toxicological and nutritional studies suggest an association between fruit and vegetable consumption and lower incidence of chronic diseases, such as coronary heart problems, cancer, diabetes, and Alzheimer’s disease. In this Special Issue the following topics have been addressed: (i) the protective roles, antioxidant and others bioactivities such as genotoxic and antigenotoxic effects in the

• Author : Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta
• Publisher : John Wiley & Sons
• Release : 25 November 2013

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato

• Author : F A Tomás-Barberán,M I Gil
• Publisher : Elsevier
• Release : 23 April 2008

Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables. Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three

• Author : Elhadi M. Yahia
• Publisher : John Wiley & Sons
• Release : 29 August 2017

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables. Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated

• Author : Abdalbasit Adam Mariod
• Publisher : Springer Nature
• Release : 14 December 2019

Wild fruits play an important role in mitigating hunger in the developing world. As a sustainable and natural food source in rural areas, these fruits have a strong effect on regional food security and poverty alleviation. This makes the utilization of wild foods incredibly important for native populations both in terms of food security and economics. There are many traditional methods for wild fruit harvesting, indigenous tree and plant domestication and cultivation passed down through generations that are sustainable and

• Author : Khursheed Alam Khan,Megh R. Goyal,Abhimannyu A Kalne
• Publisher : CRC Press
• Release : 13 May 2019

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and

• Author : Yves Desjardins
• Publisher : Unknown
• Release : 03 June 2023