Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

  • ID: 4483003
  • Book
  • 896 Pages
  • Elsevier Science and Technology
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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.

  • Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables
  • Presents recent epidemiological information on the health benefits of fresh produce
  • Provides in-depth information about the antioxidant properties of a range of fruits and vegetables
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SECTION I: VEGETABLES Inflorescence/Flowers/Flower Buds 1. Broccoli: Nutrient Value of Vegetables and Fruits 2. Nutritional Composition and Antioxidant Properties of Cauliflower 3. Nutritional composition, antioxidant ability and health benefits of different cabbage cultivars 4. Nutritional Composition and Health Benefits Globe Artichoke Bulb/Stem/Stalk 5. Nutritional Composition, Health Benefits and Antioxidant Properties of Onion 6. Garlic: Nutritional Composition, Functional Properties and Pharmaceutical Effects 7. Nutritional Composition, Health Benefits and Antioxidant Properties of Chinese Celery 8. Nutritional Composition, Health Benefits and Antioxidant Properties of Asparagus Leafy Vegetables 9. Nutritional Composition, Health Benefits and Antioxidant Properties of Lettuce 10. Nutritional Composition, Quality Parameters and Health Benefits of Kale 11. Nutritional Composition, Health Benefits and Antioxidant Properties of Spinach 12. Nutritional Composition, Health Benefits and Antioxidant Properties of Watercress Fruit and Seed 13. Nutritional Composition, Antioxidant Ability and Health Benefits Of Different Pepper Cultivars 14. Nutritional Composition, Antioxidant Properties, and Health Benefits of Summer Squash 15. Nutritional Composition, Health Benefits and Antioxidant Properties of Tomato 16. Nutritional Composition, Antioxidant Properties and Health Benefits of Eggplant 17. Nutritional Composition, Health Benefits and Antioxidant Properties of Green Beans 18. Nutritional Composition, Health Benefits and Antioxidant Properties of Cluster Beans (Cyamopsis tetragonoloba) Roots and Tubers 19. Nutritional Composition, Health Benefits and Antioxidant Properties of Red Beet 20. Carrots: Nutritive Value of Fruits and Vegetables 21. Nutritional Composition and Health Benefits of Potatoes

SECTION II: FRUITS Citrus Fruits 22. Nutritional Composition, Health Benefits and Antioxidant Properties of Orange 23. Nutritional Composition, Health Benefits and Antioxidant Properties of Lemon 24. Nutritional Composition, Health Benefits and Antioxidant Properties of Grapefruit Berries 25. Nutritional Composition, Biological Activity and Health Benefits of Blackberries 26. Nutritional Composition, Health Benefits and Antioxidant Properties of Strawberries 27. An Overview of Lingonberries: Production, Nutritional Composition, Bioactive Properties and Health Benefits 28. Nutritional Potential and Health Benefits of Fruits of Himalayan Bayberry (Myrica esculenta) 29. Nutritional Composition, Bioactive Properties, and Health Benefits of Blueberry 30. Indian gooseberry (Emblica officinalis) with multiple health effects: nutritional composition, health benefits and antioxidant properties Melons 31. Nutritional Composition, Health Benefits and Antioxidant Properties of Papaya 32. 1 Nutritional Composition, Antioxidant Properties and Health Benefits of Watermelon 33. Nutritional Composition and Health Benefits of Muskmelon and Other Melon Botanical Types  Other Fruits 34. Assessing Pomegranate as a Functional and Nutraceutical Food 35. Nutritional Composition, Functional Properties and Antioxidant Capacity of Kiwifruit 36. Nutritional Composition, Health Benefits and Antioxidant Properties of Passion Fruit 37. An Apple a Day
Still Keeping the Doctor Away? 38. Nutritional Composition and Antioxidant Properties of Apricot 39. Nutritional Composition, Antioxidant Properties and Health Benefits of Quinces 40. Nutritional Composition, Health Benefits and Antioxidant Properties of Olive 41. Nutritional Composition, Health Benefits and Antioxidant Properties of Pear Cultivars 42. Nutritional Composition, Health Benefits and Antioxidant Properties of Date Fruits 43. Nutritional Composition, Health Benefits and Antioxidant Properties of Grapes 44. Nutritional Composition, Bioactive Compounds and Health Benefits of Opuntia ficus-indica (L.) Mill.  45. Nutritional Composition, Functional Properties and Antioxidant Capacity of Persimmon

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Jaiswal, Amit
Amit K. Jaiswal, PhD, is an Assistant Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University (India) in 2003, earned his master's degree from Jiwaji University (India) in 2005, and PhD in Food Technology from Dublin Institute of Technology (Ireland) in 2012. He has published numerous book chapters, peer-reviewed research papers and delivered a number of presentations at national and international conferences. He is the author of the book "Food Processing Technologies: Impact on Product Attributes”.
Dr. Jaiswal's research activities have been focused on engineering aspects 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 valorization of food industry waste for the production of high-value products. He is a frequent reviewer of several journals in the area of food science and technology. He teaches food engineering, food processing technology, and analytical chemistry courses to undergraduate and graduate students.
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