Nutritional Composition and Antioxidant Properties of Fruits and Vegetables Book

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables


  • Author : Amit K. Jaiswal
  • Publisher : Academic Press
  • Release Date : 2020-08-17
  • Genre: Technology & Engineering
  • Pages : 774
  • ISBN 10 : 9780128127803
  • Total Read : 66
  • File Size : 12,9 Mb

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Nutritional Composition and Antioxidant Properties of Fruits and Vegetables Summary:

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

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables Book

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables


  • Author : Amit K. Jaiswal
  • Publisher : Academic Press
  • Release Date : 2020-07-30
  • Genre: Technology & Engineering
  • Pages : 766
  • ISBN 10 : 9780128127810
  • Total Read : 94
  • File Size : 11,7 Mb

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Nutritional Composition and Antioxidant Properties of Fruits and Vegetables Summary:

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

Nutritional Composition of Fruit Cultivars Book

Nutritional Composition of Fruit Cultivars


  • Author : Monique Simmonds
  • Publisher : Academic Press
  • Release Date : 2015-10-16
  • Genre: Technology & Engineering
  • Pages : 796
  • ISBN 10 : 9780124080645
  • Total Read : 60
  • File Size : 17,8 Mb

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Nutritional Composition of Fruit Cultivars Summary:

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, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices. Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points. Presents the botanical aspects and composition of both traditional and modern plants, including in-depth insight into current research, and overall summary points for each fruit for consistent comparison and ease of reference Provides important information in the consideration of preservation, transference, or re-introduction of historical/traditional cultivars into current crop science Provides details on compositional and sensory parameters, from aroma and taste to micro- and macronutrients Includes data on nutraceuticals and novel components that have proven to impact on, or be important in, food quality, storage, processing, storage, and marketing

Mycotoxin and Food Safety in Developing Countries Book

Mycotoxin and Food Safety in Developing Countries


  • Author : Hussaini Makun
  • Publisher : BoD – Books on Demand
  • Release Date : 2013-04-10
  • Genre: Medical
  • Pages : 284
  • ISBN 10 : 9789535110965
  • Total Read : 77
  • File Size : 13,5 Mb

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Mycotoxin and Food Safety in Developing Countries Summary:

This book provides information on the incidence of fungi and mycotoxins in some African countries, the health implications and possible intervention control strategies for mycotoxins in developing countries and in Africa in particular. It will therefore be of interest to students, educators, researchers and policy makers in the fields of medicine, agriculture, food science and technology, trade and economics. Food regulatory officers also have quite a lot to learn from the book. Although a lot of the generated data in the area of mycotoxicology are available to the developed world, information on the subject area from Africa is scanty and not usually available in a comprehensive form. This book attempts to address the gap. Being an open access book, it will be of great benefit to scientists in developing countries who have limited access to information due to lack of funds to pay or subscribe for high quality journals and data from commercial publishing and database companies.

Applications of Next Generation Biosurfactants in the Food Sector Book

Applications of Next Generation Biosurfactants in the Food Sector


  • Author : Dr. Inamuddin
  • Publisher : Academic Press
  • Release Date : 2022-10-28
  • Genre: Science
  • Pages : 576
  • ISBN 10 : 9780128242841
  • Total Read : 63
  • File Size : 16,6 Mb

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Applications of Next Generation Biosurfactants in the Food Sector Summary:

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 trends in the application of these green biosurfactants and the many uses they can provide. Provides examples of mathematical modeling, metabolomics, bioinformatics, metabolic engineering, systems biology, and computer technology for solving real-life food challenges using biosurfactants Presents biosurfactants as an innovative, green, biotechnological solution to resolving food safety issues and improving human health Includes applications of biosurfactants for the prevention of mycotoxins and as a biodegradable material with a wide variety of uses

The Health Benefits of Fruits and Vegetables Book

The Health Benefits of Fruits and Vegetables


  • Author : Mercedes Del Río Celestino
  • Publisher : MDPI
  • Release Date : 2020-05-27
  • Genre: Science
  • Pages : 216
  • ISBN 10 : 9783039288298
  • Total Read : 78
  • File Size : 8,6 Mb

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The Health Benefits of Fruits and Vegetables Summary:

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 Drosophila melanogaster animal genetic model and pro-apoptotic capacities against cancer processes, including cytotoxicity and clastogenic DNA activity, using an in vitro human cancer model (HL-60 cell line, (ii), new sustainable approaches based on near-infrared spectroscopy to determine the quality, (iii) broad-scale metabolomic investigation for the development of functional food and, (iv) processing techniques that can modify the initial nutritional and antioxidant content of fruits, vegetables, and additives. In summary, the information in this Special Issue will be interesting for researchers in this field and the general public interested in the relationship between vegetables and health.

Antioxidants in Foods and Its Applications Book

Antioxidants in Foods and Its Applications


  • Author : Emad Shalaby
  • Publisher : BoD – Books on Demand
  • Release Date : 2018-07-11
  • Genre: Health & Fitness
  • Pages : 180
  • ISBN 10 : 9781789233780
  • Total Read : 75
  • File Size : 5,9 Mb

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Antioxidants in Foods and Its Applications Summary:

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 electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."