Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

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, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions. Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables Presents recent epidemiological information on the health benefits of fresh produce Provides in-depth information about the antioxidant properties of a range of fruits and vegetables

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  • Author : Amit K. Jaiswal
  • Publisher : Academic Press
  • Pages : 766 pages
  • ISBN : 0128127805
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKNutritional Composition and Antioxidant Properties of Fruits and Vegetables

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
  • Author : Amit K. Jaiswal
  • Publisher : Academic Press
  • Release : 17 August 2020
GET THIS BOOKNutritional Composition and Antioxidant Properties of Fruits and Vegetables

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,

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
  • Author : Amit K. Jaiswal
  • Publisher : Academic Press
  • Release : 30 July 2020
GET THIS BOOKNutritional Composition and Antioxidant Properties of Fruits and Vegetables

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,

Nutritional Composition of Fruit Cultivars

Nutritional Composition of Fruit Cultivars
  • Author : Monique Simmonds,Victor R. Preedy
  • Publisher : Academic Press
  • Release : 16 October 2015
GET THIS BOOKNutritional Composition of Fruit Cultivars

Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition,

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals
  • Author : Laura A. de la Rosa,Emilio Alvarez-Parrilla,Gustavo A. Gonzalez-Aguilar
  • Publisher : John Wiley & Sons
  • Release : 13 October 2009
GET THIS BOOKFruit and Vegetable Phytochemicals

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.

Antioxidants in Food

Antioxidants in Food
  • Author : Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon
  • Publisher : CRC Press
  • Release : 12 April 2001
GET THIS BOOKAntioxidants in Food

Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of

Antioxidants in Fruits: Properties and Health Benefits

Antioxidants in Fruits: Properties and Health Benefits
  • Author : Gulzar Ahmad Nayik,Amir Gull
  • Publisher : Springer Nature
  • Release : 15 December 2020
GET THIS BOOKAntioxidants in Fruits: Properties and Health Benefits

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

Fruit Juices

Fruit Juices
  • Author : Katherlyn Elizabeth Elder
  • Publisher : Nova Science Pub Incorporated
  • Release : 01 January 2014
GET THIS BOOKFruit Juices

Fruit juice is a popular choice of beverage for both adults and children because of the flavor and vibrant colors. Fruit juice has many health benefits associated with it. There are various types of fruits, which grow in different parts of the world, and each one differs greatly from one another. Each fruit has particular chemical characteristics, colors and flavors, and although their consumption should be included in a healthy diet, it's consumption is a choice dependent on personal taste.

The Health Benefits of Fruits and Vegetables

The Health Benefits of Fruits and Vegetables
  • Author : Mercedes Del Río Celestino,Rafael Font Villa
  • Publisher : MDPI
  • Release : 30 April 2020
GET THIS BOOKThe Health Benefits of Fruits and Vegetables

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

Color Atlas of Postharvest Quality of Fruits and Vegetables

Color Atlas of Postharvest Quality of Fruits and Vegetables
  • Author : Maria Cecilia do Nascimento Nunes
  • Publisher : John Wiley & Sons
  • Release : 03 March 2009
GET THIS BOOKColor Atlas of Postharvest Quality of Fruits and Vegetables

The effects of time and temperature on the postharvest quality offruits and vegetables are visually depicted in the Color Atlasof Postharvest Quality of Fruits and Vegetables. Throughhundreds of vibrant color photographs, this unique resourceillustrates how the appearance (e.g., color, shape, defects andinjuries) of fruits and vegetables changes throughout theirpostharvest life and how storage temperature greatly contributes tocritical quality changes. The book’s extensive coverage describes 37 differentfruits and vegetables from different groups that were stored atfive specific temperatures and photographed

The Potato Crop

The Potato Crop
  • Author : Hugo Campos,Oscar Ortiz
  • Publisher : Springer Nature
  • Release : 03 December 2019
GET THIS BOOKThe Potato Crop

This book is open access under a CC BY 4.0 license. This book provides a fresh, updated and science-based perspective on the current status and prospects of the diverse array of topics related to the potato, and was written by distinguished scientists with hands-on global experience in research aspects related to potato. The potato is the third most important global food crop in terms of consumption. Being the only vegetatively propagated species among the world’s main five staple crops creates

The World's Healthiest Foods

The World's Healthiest Foods
  • Author : George Mateljan
  • Publisher : Gmf Pub
  • Release : 02 July 2022
GET THIS BOOKThe World's Healthiest Foods

Presents nutritional analysis, selection, storage, and cooking advice, and recipes for vegetables, fruits, fish, shellfish, nuts, legumes, dairy foods, and grains, along with information on how to incorporate these foods into a healthy eating plan.

Vegetables and Fruits

Vegetables and Fruits
  • Author : Thomas S. C. Li
  • Publisher : CRC Press
  • Release : 24 January 2008
GET THIS BOOKVegetables and Fruits

The modern synthetic diet, formulated to appeal to our inherent attraction to sugar, salt, fats, and calories at the expense of nutrition, leaves us over-fed and under-nourished. A considerable portion of chronic human diseases, including diabetes and heart disease, appear to be related largely to a diet that is inadequate in the essential vitamins, minerals, phytonutrients, and other constituents found in natural, unprocessed foods. Employing a no-nonsense, tabular format, Vegetables and Fruits: Nutritional and Therapeutic Values presents detailed information on

Antioxidant-Antidiabetic Agents and Human Health

Antioxidant-Antidiabetic Agents and Human Health
  • Author : Oluwafemi Oguntibeju
  • Publisher : BoD – Books on Demand
  • Release : 05 February 2014
GET THIS BOOKAntioxidant-Antidiabetic Agents and Human Health

The human system employs the use of endogenous enzymatic as well as non-enzymatic antioxidant defence systems against the onslaught of free radicals and oxidative stress. Enzymatic antioxidants and non-enzymatic antioxidants work synergistically with each other, using different mechanisms against different free radicals and stages of oxidative stress. Dietary and lifestyle modifications are seen as the mainstay of treatment and management of chronic diseases such as diabetes mellitus. The major aims of dietary and lifestyle changes are to reduce weight, improve

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications
  • Author : Emad Shalaby,Ghada Mostafa Azzam
  • Publisher : BoD – Books on Demand
  • Release : 11 July 2018
GET THIS BOOKAntioxidants in Foods and Its Applications

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate

Strawberry

Strawberry
  • Author : Toshiki Asao,Md Asaduzzaman
  • Publisher : BoD – Books on Demand
  • Release : 02 October 2019
GET THIS BOOKStrawberry

This book mainly deals with pre- and postharvest management practices of the strawberry to ensure that high-quality fruits are delivered to the consumer. The influence of climatic variables, cultural practices, harvesting techniques, and use of chemicals and other natural compounds on fruit quality are discussed. Factors affecting fruit growth and development and processes regarding maturation and biochemical changes during fruit ripening are also presented in one of the chapters of this book. Some chapters provide information regarding harvesting, storing, packaging,