Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals PDF Author: Elhadi M. Yahia
Publisher: John Wiley & Sons
ISBN: 1119157943
Category : Science
Languages : en
Pages : 1488

View

Book Description
Enlarged edition of: Fruit and vegetable phytochemicals: chemistry, nutritional value and stability / [editors] Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzaalez-Aguilar. Ames,, Iowa: Wiley-Blackwell, 2010

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals PDF Author: Laura A. de la Rosa
Publisher: John Wiley & Sons
ISBN: 9780813809489
Category : Technology & Engineering
Languages : en
Pages : 380

View

Book Description
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.

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals PDF Author: Elhadi M. Yahia
Publisher: Wiley-Blackwell
ISBN: 9781119157946
Category : Technology & Engineering
Languages : en
Pages : 1488

View

Book Description
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 with the beneficial effects of phytochemicals for human health, this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.

Improving the Health-Promoting Properties of Fruit and Vegetable Products

Improving the Health-Promoting Properties of Fruit and Vegetable Products PDF Author: F A Tomás-Barberán
Publisher: Elsevier
ISBN: 1845694287
Category : Technology & Engineering
Languages : en
Pages : 584

View

Book Description
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 is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals. Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage and handling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables. Improving the health-promoting properties of fruit and vegetable products is a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry. Provides an overview of fruit and vegetable bioactives Discusses the health effects of fruit and vegetables in relation to specific diseases Reviews the impact of agronomy, post-harvest treatments and processing on the nutritional quality of fresh fruit and vegetables

Technological Interventions in the Processing of Fruits and Vegetables

Technological Interventions in the Processing of Fruits and Vegetables PDF Author: Rachna Sehrawat
Publisher: CRC Press
ISBN: 135179499X
Category : Technology & Engineering
Languages : en
Pages : 468

View

Book Description
Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods. There is an urgent need to explore and investigate waste in the processing of fruits and vegetables and how different processing technologies can be used most effectively. This volume, in short, conveys the key concepts and role of different technology in processing of fruits and vegetables, keeping mind the special processing requirements of fruits and vegetables, waste issues, nutritional value, and consumer concerns. This volume offers a wealth of information on today’s technology for fruit and vegetable processing and will be a valuable resource for industry professionals, agricultural/food processing researchers, faculty and upper-level students, and others.

A Survey of Fruit and Vegetable Consumption and Knowledge of Phytochemicals Between Nutrition and Non-nutrition Majors and the Guidebook of Edible Art of Garden-grown of Fruits and Vegetables and Knowledge-based Functional Ingredients to Aid Human's Health

A Survey of Fruit and Vegetable Consumption and Knowledge of Phytochemicals Between Nutrition and Non-nutrition Majors and the Guidebook of Edible Art of Garden-grown of Fruits and Vegetables and Knowledge-based Functional Ingredients to Aid Human's Health PDF Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages :

View

Book Description


Phytochemicals in Citrus

Phytochemicals in Citrus PDF Author: Xingqian Ye
Publisher: CRC Press
ISBN: 1315352052
Category : Technology & Engineering
Languages : en
Pages : 502

View

Book Description
Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.

An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical Composition of Fruits and Vegetables

An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical Composition of Fruits and Vegetables PDF Author: Vishal Ganessingh
Publisher:
ISBN:
Category : Science
Languages : en
Pages :

View

Book Description
Phytochemicals are highly beneficial in lowering the risk of several noncommunicable diseases. There is a need to provide novel technologies that can ensure the maintenance of desired phytochemicals in fruits and vegetables when compared to the traditional chemical or thermal treatments for the preservation of such crops. The development of physical nonthermal treatments such as pulsed electric field (PEF), pulsed light (PL), ultra sound (US), high pressure processing (HPP) and cold plasma (CP) techniques have been promising in maintaining the integrity of phytochemicals and the nutritional quality of fruits and vegetables. This chapter will focus on the effects such novel technologies can have on food quality and stability on phytochemicals in fruit and vegetable products.

Guide Book on the Magical Experience of Fruit and Vegetable

Guide Book on the Magical Experience of Fruit and Vegetable PDF Author: Cleta Arun M D
Publisher:
ISBN:
Category :
Languages : en
Pages : 84

View

Book Description
Dіеtѕ hіgh іn fruіtѕ аnd vеgеtаblеѕ are wіdеlу recommended for their hеаlth-рrоmоtіng рrореrtіеѕ. Fruits аnd vеgеtаblеѕ hаvе historically hеld a рlасе in dietary guidance because оf thеіr соnсеntrаtіоnѕ оf vіtаmіnѕ, especially vitamins C аnd A; mіnеrаlѕ, еѕресіаllу еlесtrоlуtеѕ; аnd mоrе rесеntlу phytochemicals, еѕресіаllу antioxidants. Addіtіоnаllу, fruits аnd vegetables are rесоmmеndеd аѕ a ѕоurсе of dietary fіbеr. Mоѕt countries have dietary recommendations thаt іnсludе fruіtѕ аnd vegetables. This book ѕummаrіzеѕ the recommendations fоr 3 соuntrіеѕ Cаnаdа, thе United Kingdom, аnd thе Unіtеd Stаtеѕ. Althоugh dіеtаrу recommendations hаvе mаnу ѕіmіlаrіtіеѕ, different соuntrіеѕ choose different strategies to separate fruіtѕ and vegetables іntо groups. Orаngе fruits аnd vegetables аrе оftеn high in саrоtеnоіdѕ and are рlасеd in a ѕераrаtе саtеgоrу. Yеt many dаrk grееn vеgеtаblеѕ (і.е., spinach) are also hіgh in саrоtеnоіdѕ. Dividing fruіt аnd vegetables іntо соlоr categories makes ѕеnѕе for mеnu рlаnnіng but dоеѕ nоt correspond with nutrient content. Cеrtаіn fruіtѕ аnd vеgеtаblеѕ аrе rісh ѕоurсеѕ of vіtаmіn C, but thеѕе rich ѕоurсеѕ (citrus fruіtѕ, strawberries, grееn рерреrѕ, white potatoes) аrе ѕрrеаd оvеr many fruit and vegetable categories. Othеr fruіtѕ аnd vegetables, including аvосаdо, corn, роtаtоеѕ, аnd drіеd beans, аrе rісh іn ѕtаrсh, whеrеаѕ ѕwееt роtаtоеѕ аrе mоѕtlу ѕuсrоѕе, not starch. Fruіtѕ (except bananas) аnd dаrk grееn vеgеtаblеѕ соntаіn little or no ѕtаrсh. Oftеn, dietary guіdаnсе rules рlасе fruіt juices аnd роtаtоеѕ іn separate саtеgоrіеѕ, because оf dіеtаrу dіrесtіvеѕ tо еаt whole fruits аnd mіnіmіzе consumption оf fооdѕ high іn fat аnd ѕоdіum, i.e., French fries. Find out more information as you read on.

The Health Benefits of Fruits and Vegetables

The Health Benefits of Fruits and Vegetables PDF Author: Mercedes Del Río Celestino
Publisher: MDPI
ISBN: 3039288296
Category : Science
Languages : en
Pages : 216

View

Book Description
Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond, with efficiency, to increasing consumer expectations. Various unconventional technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave drying) have emerged and enable the processing of fruits and vegetables in a way that increases their stability while preserving their thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be used for waste and byproduct valorisation. The application of fast noninvasive methods for process control is of great importance for the fruit and vegetable industry. The following Special Issue “Safety, Quality, and Processing of Fruits and Vegetables” consists of 11 papers which represent a high-value contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables.