Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
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Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

1st Edition - July 29, 2020

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  • Editor: Amit Jaiswal
  • Paperback ISBN: 9780128127803
  • eBook ISBN: 9780128127810

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Description

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.

Key Features

  • 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

Readership

Nutrition researchers, food scientists, food and nutrition health professionals, and students studying these fields

Table of Contents

  • 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 Başkan, Şeyda Karaman Ersoy, Reşat 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

Product details

  • No. of pages: 766
  • Language: English
  • Copyright: © Academic Press 2020
  • Published: July 29, 2020
  • Imprint: Academic Press
  • Paperback ISBN: 9780128127803
  • eBook ISBN: 9780128127810

About the Editor

Amit Jaiswal

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.

Affiliations and Expertise

Lecturer, School of Food Science and Environmental Health, Technological University Dublin (TU Dublin) - City Campus, Dublin, Ireland

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