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.
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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
Amit K. Jaiswal works as a lecturer of food technology/engineering in the School of Food Science and Environmental Health at Technological University Dublin (TU Dublin) - City Campus, Ireland. He received his BSc from Andhra University (India) in 2003, MSc from Jiwaji University (India) in 2005, and PhD in Food Technology from TU Dublin, Ireland (formerly known as Dublin Institute of Technology) in 2012. Dr. Jaiswal's research activities have been focused on engineering aspect of food processing, functional and nutritional ingredient extraction from natural resources, nutritional composition and health benefits of fresh produce, probiotic fermentation of plant-based products for the development of novel functional foods and nutraceuticals, and the valorisation of food industry waste for the production of high-value products. He teaches food engineering, food processing technology, food chemistry and analytical chemistry to undergraduate and postgraduate students. He has published numerous book chapters and peer-reviewed research papers.