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

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

1st Edition

Authors: Amit Jaiswal
Paperback ISBN: 9780128127803
Imprint: Academic Press
Published Date: 1st September 2018
Page Count: 896
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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.

This book is divided into two sections – fruits and vegetables – and provides comprehensive overview on a variety of vegetables such as 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 numerous other fruits (pomegranate, kiwifruit, passion fruit, apricot, cherry, plum, olive etc.).

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 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. Nutritional Composition and Antioxidant Properties of Broccoli
2. Nutritional Composition and Antioxidant Properties of Cauliflower
3. Nutritional Composition and Antioxidant Properties of Cabbage

Part 2: Bulb/Stem/Stalk
4. Nutritional Composition and Antioxidant Properties of Onion
5. Nutritional Composition and Antioxidant Properties of Garlic
6. Nutritional Composition and Antioxidant Properties of Celery
7. Nutritional Composition and Antioxidant Properties of Asparagus

Part 3: Leafy vegetables
8. Nutritional Composition and Antioxidant Properties of Spinach
9. Nutritional Composition and Antioxidant Properties of Kale
10. Nutritional Composition and Antioxidant Properties of Lettuce
11. Nutritional Composition and Antioxidant Properties of Watercress

Part 4: Fruit and seed
12. Nutritional Composition and Antioxidant Properties of Peppers
13. Nutritional Composition and Antioxidant Properties of Squash
14. Nutritional Composition and Antioxidant Properties of Tomato
15. Nutritional Composition and Antioxidant Properties of Eggplant
16. Nutritional Composition and Antioxidant Properties of Green beans

Part 5: Roots and tubers
17. Nutritional Composition and Antioxidant Properties of Red Beet
18. Nutritional Composition and Antioxidant Properties of Carrots
19. Nutritional Composition and Antioxidant Properties of Radish
20. Nutritional Composition and Antioxidant Properties of Mango ginger

Section II: Fruits
Part 6: Citrus Fruits
21. Nutritional Composition and Antioxidant Properties of Orange
22. Nutritional Composition and Antioxidant Properties of Lemon
23. Nutritional Composition and Antioxidant Properties of Grapefruit

Part 7: Berries
24. Nutritional Composition and Antioxidant Properties of Blackberry
25. Nutritional Composition and Antioxidant Properties of Strawberry
26. Nutritional Composition and Antioxidant Properties of Lingonberries
27. Nutritional Composition and Antioxidant Properties of Bayberry
28. Nutritional Composition and Antioxidant Properties of Blueberry

Part 8: Melons
29. Nutritional Composition and Antioxidant Properties of Pumpkin
30. Nutritional Composition and Antioxidant Properties of Watermelon

Part 9: Other fruits
31. Nutritional Composition and Antioxidant Properties of Pomegranate
32. Nutritional Composition and Antioxidant Properties of Kiwifruit
33. Nutritional Composition and Antioxidant Properties of Passion fruit
34. Nutritional Composition and Antioxidant Properties of Apple
35. Nutritional Composition and Antioxidant Properties of Apricot
36. Nutritional Composition and Antioxidant Properties of Cherry
37. Nutritional Composition and Antioxidant Properties of Plum
38. Nutritional Composition and Antioxidant Properties of Quinces
39. Nutritional Composition and Antioxidant Properties of Olive
40. Nutritional Composition and Antioxidant Properties of Breadfruit

Details

No. of pages:
896
Language:
English
Copyright:
© Academic Press 2019
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128127803

About the Author

Amit Jaiswal

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.

Affiliations and Expertise

School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland

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