Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2 Volumes

Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2 Volumes Front Cover
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2017-11-06
1488 pages

Book Description

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: , 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 , the influence of postharvest technologies, 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 , this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.

Table of Contents

Part I: Chemistry and Biological Functions
Chapter 1: The Contribution Of Fruit And Vegetable Consumption To Human Health
Chapter 2: Anticarcinogenic Phytochemicals
Chapter 3: Beneficial Effects Of Phytochemicals On The Endocrine System
Chapter 4: Phytochemicals Effects On Neurodegenerative Diseases
Chapter 5: Synthesis And Metabolism Of Phenolic Compounds
Chapter 6: Biological Actions Of Phenolic Compounds
Chapter 7: Flavonoids And Their Relation To Human Health
Chapter 8: Bioaccessibility And Bioavailability Of Phenolic Compounds From Tropical Fruits
Chapter 9: Mangosteen Xanthones: Bioavailability And Bioactivities
Chapter 10: Methylxanthines: Dietary Sources, Bioavailability, And Health Benefits
Chapter 11: Glucosinolates And Isothiocyanates: Cancer Preventive Effects
Chapter 12: Effect Of Soy Isoflavones On Metabolic Enzyme Inhibitory Activity And Anticancer Activity
Chapter 13: Tannins In Fruits And Vegetables: Chemistry And Biological Functions
Chapter 14: Chlorophylls: Chemistry And Biological Functions
Chapter 15: Chemistry, Stability, And Biological Actions Of Carotenoids
Chapter 16: Protective Effects Of Carotenoids In Cardiovascular Disease And Diabetes
Chapter 17: Betalains: Chemistry And Biological Functions
Chapter 18: Dietary Fiber And Associated Macromolecular Antioxidants In Fruit And Vegetables
Chapter 19: Impact Of Fruit Dietary Fibers And Polyphenols On Modulation Of The Human Gut Microbiota
Chapter 20: Lipids In Fruits And Vegetables: Chemistry And Biological Activities
Chapter 21: Vitamin E (Tocopherols And Tocotrienols) In Fruits And Vegetables With Focus On Chemistry And Biological Activities
Chapter 22: Plant Vitamin C: One Single Molecule With A Plethora Of Roles
Chapter 23: Capsaicinoids: Occurrence, Chemistry, Biosynthesis, And Biological Effects
Chapter 24: Flavors And Aromas: Chemistry And Biological Functions
Chapter 25: Recent Advances In Bioactivities Of Common Food Biocompounactives
Chapter 26: Biomarkers For The Evaluation Of Intake Of Phytochemicals And Their Bioactive Effect

Part II: Influence of Postharvest Handling and Processing Technologies, and Analysis of Phytochemicals
Chapter 27: Influence Of Postharvest Technologies And Handling Practices On Phytochemicals In Fruits And Vegetables
Chapter 28: Phytochemical Changes During Minimal Processing Of Fresh Fruits And Vegetables
Chapter 29: Conventional And Novel Thermal Processing Used For The Improvement Of Bioactive Phytochemicals In Fruits And Vegetables
Chapter 30: Non-Thermal Processing Effects On Fruits And Vegetables Phytonutrients
Chapter 31: Chlorophylls And Colour Changes In Cooked Vegetables
Chapter 32: Pressurized Fluid Extraction Of Phytochemicals From Fruits, Vegetables, Cereals, And Herbs
Chapter 33: Supercritical Fluid Extraction Of Bioactive Compounds From Fruits And Vegetables
Chapter 34: The Use Of Non-Destructive Techniques To Assess The Nutritional Content Of Fruits And Vegetables
Chapter 35: Rapid Estimation Of Bioactive Phytochemicals In Vegetables And Fruits Using Near Infrared Reflectance Spectroscopy
Chapter 36: Methods For Determining The Antioxidant Capacity Of Food Constituents
Chapter 37: Enhancement Of Phytochemicals Using Next-Generation Technologies For The Production Of High Quality Fruits And Vegetables
Chapter 38: Shelf Life Of Packaged, Ready-To-Eat Fruits And Vegetables With Reference To The Fate Of Nutritional Compounds

Part III: Phytochemicals in Some Fruits and Vegetables
Chapter 39. Ackee (Blighia Sapida Koenig)
Chapter 40: Andean Berry (Vaccinium Meridionale Swartz)
Chapter 41: Berries
Chapter 42: Bottle Gourd (Lagenaria Siceraria)
Chapter 43: Cacao (Theobroma Cacao L.)
Chapter 44: Cactus Pear Fruit And Cladodes
Chapter 45: Capsicums
Chapter 46: Carrots (Daucus Carota L.)
Chapter 47: Chayote (Sechium Edule (Jacq.) Swartz)
Chapter 48: Cherimoya (Annona Cherimola Mill.)
Chapter 49: Citrus
Chapter 50: Dates (Phoenix Dactylifera L.)
Chapter 51: Grapes
Chapter 52: Grape Bagasse: A Potential Source Of Phenolic Compounds
Chapter 53: Guava (Psidium Guajava)
Chapter 54: Indian Gooseberry (Emblica Officinalis Gaertn.)
Chapter 55: Loquat (Eriobotrya Japonica Lindl.)
Chapter 56: Maqui (Aristotelia Chilensis (Mol.) Stuntz)
Chapter 57: Pecans (Carya Illinoinensis)
Chapter 58: Onion (Allium Cepa L.)
Chapter 59: Papaya (Carica Papaya)
Chapter 60: Pineapples (Ananas Comosus)
Chapter 61: Pomegranates (Punica Granatum L.)
Chapter 62: Potato And Other Root Crops
Chapter 63: Prunus
Chapter 64: Rambutan (Nephelium Lappaceum L.)
Chapter 65: Rose Apple (Syzygium Jambos (L.) Alston)
Chapter 66: Soursop (Annona Muricata)
Chapter 67: Sugar Apple (Annona Squamosa)
Chapter 68: Tomato (Solanum Lycopersicum)
Chapter 69: Wild And Cultivated Mushrooms
Chapter 70: Phytochemicals In Organic And Conventional Fruits And Vegetables
Chapter 71: Recent Advances In Phytochemicals In Fruits And Vegetables

Book Details

  • Title: Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2 Volumes
  • Length: 1488 pages
  • Edition: 2
  • Language: English
  • Publisher:
  • Publication Date: 2017-11-06
  • ISBN-10: 1119157943
  • ISBN-13: 9781119157946
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