Fruit and Vegetable Phytochemicals
Chemistry, Nutritional Value and Stability
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|Format: ||Hardback, 384 pages|
|Other Information: ||Illustrations|
|Published In: ||United States, 25 January 2010|
"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.
Table of Contents
1. The Contribution of Fruit and Vegetable Consumption to Human Health (Elhadi M. Yahia). 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables (Cristina Andres-Lacueva, Alex Medina-Remon, Rafael Llorach, Mireia Urpi-Sarda, Nasiruddin Khan, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Rotches and Rosa M. Lamuela-Raventos). 3. Synthesis and Metabolism of Phenolic Compounds (Mikal E. Saltveit). 4. Enzymatic and Non-Enzymatic Degradation of Polyphenols (Jose Manuel Lopez-Nicolas and Francisco Garcia-Carmona). 5. Chemistry of Flavonoids (Rong Tsao and Jason McCallum). 6. Flavonoids and their Relation to Human Health (Alma E. Robles-Sardin, Adriana Veronica Bolanos-Villar, Gustavo A. Gonzalez Aguilar and Laura A. de la Rosa). 7. Chemistry, Stability and Biological Actions of Carotenoids (Elhadi M. Yahia and Jose de Jesus Ornelas-Paz). 8. Dietary Fiber and Associated Antioxidants in Fruit And Vegetables (Fulgencio Saura-Calixto, Jara Perez-Jimenez and Isabel Goni). 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables and Other Natural Sources (Marleny D. A. Saldana, Felix M. C. Gamarra and Rodrigo M. P. Siloto). 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals (Nuria Grigelmo-Miguel, M* Alejandra Rojas-Grau, Robert Soliva-Fortuny and Olga Martin-Belloso). 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables (Gustavo A. Gonzalez-Aguilar, J. Fernando Ayala-Zavala, Laura A. de la Rosa and Emilio Alvarez-Parrilla). 12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth (Saul Ruiz Cruz and Sofia Arvizu-Medrano).
About the Author
Laura A. de la Rosa , PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autonoma de Ciudad Juarez, Juarez, Mexico. Emilio Alvarez-Parrill a, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autonoma de Ciudad Juarez, Juarez, Mexico. Gustavo A. Gonzalez-Aguilar , PhD, is full-time researcher at the Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico.
"This informative book confirms the health benefits of fruit and vegetables in the human diet, and is a must-read for all - not only so-called health fanatics. Now I fully understand why our parents stressed the daily importance of eating our vegetables." (Food & Beverage Reporter, 30 November 2010)
Iowa State University Press|
24.38 x 17.53 x 2.29 centimetres (0.90 kg)|
15+ years |