Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

Erscheinungsjahr 2020
ISBN: 978-0-12-812780-3
Verlag: ACADEMIC PR INC

Buch, Englisch, 766 Seiten, Format (B × H): 216 mm x 276 mm, Gewicht: 2020 g

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.

Zielgruppe

<p>nutrition researchers, food scientists, food and nutrition health professionals, and students studying these fields</p>

Autoren/Hrsg.

Jaiswal, Amit K.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

SECTION I: VEGETABLES Part 1: Inflorescence/Flowers/Flower Buds 1. Broccoli Geetha Shree Nagraj, Anita Chouksey, Swarna Jaiswal, Amit K. Jaiswal 2. Cauliflower Valentina Picchi, Marta Fibiani, Roberto Lo Scalzo 3. Cabbage Nora Moreb, Amy Murphy, Swarna Jaiswal, Amit K. Jaiswal 4. Artichoke Lía Noemi Gerschenson, Eliana Noemi Fissore, Ana María Rojas, Dana Cecilia Bernhardt, Cinthia Santo Domingo

Part 2: Bulb/Stem/Stalk 5. Onion Nadezhda Golubkina, Gianluca Caruso 6. Garlic Gulsun Akdemir Evrendilek 7. Celery Phetcharat Boonruamkaew, Wanida Sukketsiri, Pennapa Chonpathompikunlert 8. Asparagus Amel Hamdi, Sara Jaramillo-Carmona, Rocio Rodriguez-Arcos, Ana Jimenez-Araujo, Rafael Guillen-Bejarano

Part 3: Leafy Vegetables 9. Lettuce Ranjana Das, Chiranjib Bhattacharjee 10. Kale José Antonio Pellicer, María Isabel Fortea, María Isabel Rodríguez-López, Pilar Hernández-Sánchez, Santiago López-Miranda, José Antonio Gabaldón, Estrella Núñez-Delicado 11. Spinach M. Antonia Murcia, Antonia M. Jiménez-Monreal, Julia Gonzalez, Magdalena Martínez-Tomé

12. Watercress José Pinela, Ana Maria Carvalho, Isabel C.F.R. Ferreira

Part 4: Fruit and Seed 13. Peppers Nora Moreb, Caron O'Dwyer, Swarna Jaiswal, Amit K. Jaiswal 14. Summer squash María Teresa Blanco Díaz, Rafael Font, Pedro Gómez, Mercedes del Río Celestino

15. Tomato Francisco-Javier García-Alonso, Verónica García Valverde, Inmaculada Navarro González, Gala Martín-Pozuelo del Pozo, Rocío González-Barrio María Jesús Periago

16. Eggplant Charu Lata Mahanta, Dipankar Kalita 17. Green beans Savita Chaurasia 18. Cluster beans Krishnapura Srinivasan

Part 5: Roots and Tubers 19. Red beet Kavitha Ravichandran, Iryna Smetanska, Usha Antony 20. Carrot Geetha Shree Nagraj, Swarna Jaiswal, Niamh Harper, Amit K. Jaiswal 21. Potatoes Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal

SECTION II: FRUITS Part 6: Citrus Fruits 22. Orange Esma Tütem, Kevser Sözgen Baskan, Seyda Karaman Ersoy, Resat Apak

23. Lemon Alexandra Maria Goulart Nunes Mamede, Caroline Corrêa de Souza Coelho, Otniel Freitas-Silva, Henriqueta Talita Guimarães Barboza, Antonio Gomes Soares

24. Grapefruit Kotamballi N. Chidambara Murthy, Alice Hepsiba S., G.K. Jayaprakasha, Bhimanagouda S. Patil

Part 7: Berries 25. Blackberries Fabrice Vaillant 26. Strawberries Chunyang Li, Han Wu, Kabo Masisi, Lovemore N. Malunga, Yuwei Song 27. Lingonberries Kelly A. Ross, Yaw Siow, Samir C. Debnath 28. Himalayan bayberries Indra D. Bhatt, Sandeep Rawat, Ranbeer S. Rawal 29. Blueberries Ali Rashidinejad 30. Indian gooseberries Krushnapura Srinivasan

Part 8: Melons 31. Papaya Maribel Ovando-Martínez, Gustavo A. González-Aguilar

32. Watermelon Chafik Hdider, Imen Tlili, Riadh Ilahy 33. Muskmelon Shivapriya Manchali, Kotamballi N. Chidambara Murthy

Part 9: Other Fruits 34. Pomegranate Sibel Uzuner 35. Kiwifruit Sergio Pérez-Burilo, Silvia Pastoriza, José A. Rufián-Henares

36. Passion fruit Manuel Viuda-Martos, José Angel Pérez-Alvarez, Juana Fernández-López 37. Apple Torsten Bohn, Jaouad Bouayed 38. Apricot Wanpeng Xi, Yun Lei 39. Quinces Francisca Hernández-García, Ángel A. Carbonell-Barrachina 40. Olive Michele Balzano, Deborah Pacetti, Monica Rosa Loizzo, Rosa Tundis, Tiziana Falco, Mariarosaria Leporini, Paolo Lucci, Ancuta Nartea, Edoardo Bartolucci, Natale G. Frega 41. Pears Tesnime Ghazouani, Wafa Talbi, Chiraz Ben Sassi, Sami Fattouch 42. Date palm Chiraz Ben Sassi, Wafa Talbi, Tesnime Ghazouani, Sana Ben Amara, Sami Fattouch 43. Grapes Ranjana Das, Chiranjib, Bhattacharjee 44. Prickly pear Tânia Gonçalves Albuquerque, Paula Pereira, Mafalda Alexandra Silva, Filipa Vicente, Renata Ramalho, Helena S. Costa 45. Persimmon Sergio Pérez-Burilo, Silvia Pastoriza, José A. Rufián-Henares

Über Autor(innen)

Jaiswal, Amit K.
Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal's research focuses on converting lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging. Dr. Jaiswal serves as the editor of three books published by Elsevier and CRC Press and frequently reviews submissions for various journals in the fields of food technology and bioprocessing.