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Nutritional Composition and Antioxidant Properties of Fruits and Vegetables - 1st Edition - ISBN: 9780128127803, 9780128127810

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

1st Edition

Editor: Amit Jaiswal
Paperback ISBN: 9780128127803
eBook ISBN: 9780128127810
Imprint: Academic Press
Published Date: 29th July 2020
Page Count: 766
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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

Details

No. of pages:
766
Language:
English
Copyright:
© Academic Press 2020
Published:
29th July 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

Ratings and Reviews