Fruit and vegetable phytochemicals : chemistry, nutritional value and stability
Presents scientists in the areas of food technology and nutrition with information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables - polyphenols and carotenoids. This title analyzes the health benefits of these compounds, antioxidant...
| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa :
Wiley-Blackwell ,
2010
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| Subjects: |
Table of Contents:
- 1. The contribution of fruit and vegetable consumption to human health
- 2. Phenolic compounds: chemistry and occurrence in fruits and vegetables
- 3. Synthesis and metabolism of phenolic compounds
- 4. Enzymatic and nonenzymatic degradation of polyphenols
- 5. Chemistry of flavonoids
- 6. Flavonoids and their relation to human health
- 7. Chemistry, stability, and biological actions of carotenoids
- 8. Dietary fiber and associated antioxidants in fruit and vegetables
- 9. Emerging technologies used for the extraction of phytochemicals from fruits, vegetables, and other natural sources
- 10. Methods of analysis of antioxidant capacity of phytochemicals
- 11. Phytochemical changes in the postharvest and minimal processing of fresh fruits and vegetables
- 12. Quality loss of fruits and vegetables induced by microbial growth