Search results for: phytochemistry-of-fruits-and-vegetables

Phytochemistry of Fruits and Vegetables

Author : F. A. Tomás-Barberán
File Size : 32.94 MB
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This book addresses the highly topical questions of the roles of fresh fruits and vegetables in a healthy well balanced diet, and in the prevention of cancer and coronary diseases. Recent advanced in genetic engineering and in the chemistry and biochemistry of fruit and vegetables have radically changed our understanding of the mechanisms underlying these processes and the potential for modification of the products themselves.

Fruit and Vegetable Phytochemicals

Author : Laura A. de la Rosa
File Size : 90.80 MB
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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.

Current Trends in Fruit and Vegetables Phytochemistry

Author : Consejo Superior de Investigaciones Científicas (España)
File Size : 76.68 MB
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Phytochemistry of Fruit and Vegetables

Author :
File Size : 75.2 MB
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Handbook of Fruit and Vegetable Flavors

Author : Y. H. Hui
File Size : 59.20 MB
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Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.

Fruit and Vegetable Phytochemicals

Author : Elhadi M. Yahia
File Size : 50.72 MB
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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.

Phytochemistry

Author : Chukwuebuka Egbuna
File Size : 48.34 MB
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This volume presents chapters that discuss secondary metabolites of marine origin, the industrial applications of phytochemicals, and recent advances in phytochemical research. It considers production of secondary metabolites and accumulations through in vitro cultures and also reviews the effects of natural products as biopesticides and as eco-friendly corrosion inhibitors. In addition, the volume discusses the effects of the environment on the distribution of phytochemicals and the roles of phytochelatins and heavy metal tolerance in plants.

Flavonoids in Health and Disease Second Edition

Author : Catherine A. Rice-Evans
File Size : 80.82 MB
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Revised and expanded, this blue-ribbon reference emphasizes the latest developments in the identification, utilization, and analysis of flavonoids for the prevention of disease and maintenance of good health. The book examines the processes involved in the absorption, metabolism, distribution, and excretion of these compounds and the impact of biotransformation on flavonoid function.The Second Edition contains new discussions on the potential of dietary flavonoids to attenuate neurological dysfunction and degeneration, developments in gene expression and genomics for identification of therapeutic targets and markers of disease, and the mechanisms regulating flavonoid bioavailability.

Recent Advances in the Biochemistry of Fruits and Vegetables

Author : Phytochemical Society of Europe
File Size : 75.75 MB
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Fresh Cut Fruits and Vegetables

Author : Olusola Lamikanra
File Size : 26.1 MB
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Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Potential Adverse Effects of Alteration of Phytochemical Accumulation in Fruits and Vegetables

Author : Sechene Stanley Gololo
File Size : 83.71 MB
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Alterations in the accumulation of phytochemicals in fruits and vegetables may have adverse effects on the health benefits emanating from their consumption. Plants parts possess secondary metabolites in addition to their primary metabolites. Plants secondary metabolites possess many inherent biological activities that include antimicrobial, anti-inflammatory, and enzyme inhibitory properties, which are health benefits to humans. Accumulation of phytochemicals in plants is reportedly influenced by environmental factors or growth conditions such as lack of nutrients, pathogens attack, competitive co-habitation plant species, insect predation, and herbivorous attack. Human interventions such as agricultural practices may affect biochemical processes in plants or crops in a manner that may limitations or alterations in the accumulation of phytochemicals. The limitation of phytochemicals accumulation in fruits and vegetables may have the adverse effect on their health benefits in humans that may explain the high prevalence of life style diseases such as diabetes and cancer experienced in today's world. The proper assessment of the influence on phytochemical responses in crops, fruits, and vegetables by modern agricultural practices such as weeding methods, herbicides, insecticides, fertilizer application, crop rotation, and co-habitation needs to be carried out. Such assessment is important since while crop production may be improved, caution should be exercised not to erode, or negatively alter phytochemical biosynthesis in crops.

Herbalism Phytochemistry and Ethnopharmacology

Author : Amritpal Singh
File Size : 22.56 MB
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Bridging the gap between the ancient art of herbalism and the emerging sciences of ethnopharmocology and phytopharmacotherapy, this book highlights the major breakthroughs in the history of the field and focuses on future directions in the discovery and application of herb-derived medicines. Implementing the concept of reverse pharmacology, it inte

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

Author : Vishal Ganessingh
File Size : 34.64 MB
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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.

Postharvest Physiological Disorders in Fruits and Vegetables

Author : Sergio Tonetto de Freitas
File Size : 86.33 MB
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This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables. For a wide variety of fruits and vegetables, Postharvest Physiological Disorders in Fruits and Vegetables describes visual symptoms, triggering and inhibiting mechanisms, and approaches to predict and control these disorders after harvest. Color photographs illustrate the disorders, important factors, physiology, and management. The book includes a detailed description of the visual symptoms, triggering and inhibiting mechanisms, and possible approaches to predict and control physiological disorders. The mechanisms triggering and inhibiting the disorders are discussed in detail in each chapter, based on recent studies, which can help readers better understand the factors regulating each disorder. The description of possible approaches to predict and control each disorder can help growers, shippers, wholesalers, and retailers to determine the best management practices to reduce disorder incidence and crop losses. Features: Presents visual symptoms of postharvest physiological disorders that will help readers to precisely identify the disorders in fruits and vegetables Details mechanisms triggering and inhibiting the postharvest disorders Explains possible approaches to predict and control these disorders Suggests the best postharvest management approaches for each crop Although there are many scientific publications on postharvest physiological disorders, there are no recent reviews or books putting together the most recent information about the mechanisms regulating, as well as about the possible approaches to predict and control these disorders.

Improving the Health Promoting Properties of Fruit and Vegetable Products

Author : F A Tomás-Barberán
File Size : 44.74 MB
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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

Postharvest Physiology and Biochemistry of Fruits and Vegetables

Author : Elhadi M. Yahia
File Size : 82.78 MB
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Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits

Phytochemicals in Vegetables A Valuable Source of Bioactive Compounds

Author : Spyridon A. Petropoulos
File Size : 61.91 MB
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Phytochemical compounds are secondary metabolites that plants usually synthesize for their own protection from pests and diseases. Phytochemical biosynthesis is also triggered under specific environmental conditions. They cannot be classified as essential nutrients since they are not required at specific amounts for life sustenance. Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds presents information about the phytochemical (common and scarce) content of several cultivated vegetables, as well as their health and therapeutic effects based on in vitro, in vivo, animal and clinical studies. Chapters also cover recent research findings about their mode of action, bioavailabity, interactions with other biological matrices and pharmacokinetics. Moreover, the book gives special attention to the factors that may alter and modulate bioactive compound content, including both cultivation practices and post-harvest treatments that aim towards the production of high quality and healthy foods. Researchers, public health workers, consumers and members of the food industry will find this book to be a useful reference on the variety of phytochemicals present in vegetables.

Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables

Author : Aaron L. Brody
File Size : 76.35 MB
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Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Fruit and Vegetable Phytochemicals

Author : Laura A. de la Rosa
File Size : 79.18 MB
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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.

Williams Basic Nutrition Diet Therapy14

Author : Staci Nix
File Size : 26.2 MB
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Written in a clear, conversational style, the book begins with the fundamental concepts of nutrition and then applies those concepts to diverse demographic groups in different stages of life. You also learn how selected disease processes work, and how to help communities and individuals achieve health and healthy living.