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

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

1st Edition

Editors: Amit Jaiswal
Paperback ISBN: 9780128127803
Imprint: Academic Press
Published Date: 1st March 2019
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. 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
Inflorescence/Flowers/Flower Buds
1. Broccoli: Nutrient Value of Vegetables and Fruits
  Geetha Shree Nagaraj
2. Nutritional Composition and Antioxidant Properties of Cauliflower
  Valentina Picchi, Marta Fibiani, Roberto Lo Scalzo
3. Nutritional composition, antioxidant ability and health benefits of different cabbage cultivers
  Amit K. Jaiswal and Nora A. Moreb
4. Nutritional Composition and Health Benefits Globe Artichoke
  Lía Noemi Gerschenson, Eliana Noemi Fissore, Ana María Rojas, Dana Cecilia Bernhardt, Cinthia Santo Domingo

Bulb/Stem/Stalk
5. Nutritional Composition, Health Benefits and Antioxidant Properties of Onion
  Nadezhda Golubkina, Gianluca Caruso
6. Garlic: Nutritional Composition, Functional Properties and Pharmaceutical Effects
  Gulsun Akdemir Evrendilek
7. Nutritional Composition, Health Benefits and Antioxidant Properties of Chinese Celery
  Phetcharat Boonruamkaew, Wanida Sukketsiri, Pennapa Chonpathompikunlert
8. Nutritional Composition, Health Benefits and Antioxidant Properties of Asparagus
  Sara Jaramillo-Carmona, Rocio Rodriguez-Arcos, Ana Jimenez-Araujo, Rafael Guillen-Bejarano

Leafy Vegetables
9. Nutritional Composition, Health Benefits and Antioxidant Properties of Lettuce
  Ranjana Das, Chiranjib Bhattacharjee
10. Nutritional Composition, Quality Parameters and Health Benefits of Kale
  José Antonio Pellicer, María Isabel Fortea, María Isabel Rodríguez-López, Pilar Hernández-Sánchez, Santiago López-Miranda, José Antonio Gabaldón, Estrella Núñez-Delicado
11. Nutritional Composition, Health Benefits and Antioxidant Properties of Spinach
  M. Antonia Murcia, Antonia M. Jiménez-Monreal, Julia Gonzalez and Magdalena Martínez-Tomé
12. Nutritional Composition, Health Benefits and Antioxidant Properties of Watercress
  José Pinela, Ana Maria Carvalho, Isabel C.F.R. Ferreira

Fruit and Seed
13. Nutritional Composition, Antioxidant Ability and Health Benefits Of Different Pepper Cultivars
  Nora Moreb, Amit K. Jaiswal
14. Nutritional Composition, Antioxidant Properties, and Health Benefits of Summer Squash
  María Teresa Blanco Díaz, Rafael Font, Pedro Gómez, Mercedes Del Río Celestino
15. Nutritional Composition, Health Benefits and Antioxidant Properties of Tomato
  Francisco-Javier García-Alonso, Verónica García Valverde, Inmaculada Navarro González,  Gala Martín-Pozuelo del Pozo, Rocío González-Barrio María Jesús Periago
16. Nutritional Composition, Antioxidant Properties and Health Benefits of Eggplant
  Charu Lata Mahanta, Dipankar Kalita
17. Nutritional Composition, Health Benefits and Antioxidant Properties of Green Beans
  Savita Chaurasia, Rimsi Saxena
18. Nutritional Composition, Health Benefits and Antioxidant Properties of Cluster Beans (Cyamopsis tetragonoloba)
  Krishnapura Srinivasan

Roots and Tubers
19. Nutritional Composition, Health Benefits and Antioxidant Properties of Red Beet
  Dr. Kavitha Ravichandran, Iryna Smetanska, Usha Antony
20. Carrots: Nutritive Value of Fruits and Vegetables
  Geetha Shree Nagaraj
21. Nutritional Composition and Health Benefits of Potatoes
  Amit K. Jaiswal

SECTION II: FRUITS
Citrus Fruits
22. Nutritional Composition, Health Benefits and Antioxidant Properties of Orange
  Esma Tütem, Kevser Sözgen Başkan, Şeyda Karaman Ersoy, Reşat Apak
23. Nutritional Composition, Health Benefits and Antioxidant Properties of Lemon
  Alexandra Mara Goulart Nunes Mamede, Caroline Corrêa de Souza Coelho, Otniel Freitas-Silva, Henriqueta Talita Guimarães Barboza, Antonio Gomes Soares
24. Nutritional Composition, Health Benefits and Antioxidant Properties of Grapefruit
  Kotamballi N. Chidambara Murthy, Alice Hepsiba S. , G.K. Jayaprakasha, and Bhimanagouda S Patil

Berries
25. Nutritional Composition, Biological Activity and Health Benefits of Blackberries
  Fabrice Vaillant
26. Nutritional Composition, Health Benefits and Antioxidant Properties of Strawberries
  Chunyang Li, Han Wu, Kabo Masisi, Lovemore N Malunga, Yuwei Song
27. An Overview of Lingonberries: Production, Nutritional Composition, Bioactive Properties and Health Benefits
  Kelly A. Ross, Yaw Siow, Samir C. Debnath
28. Nutritional Potential and Health Benefits of Fruits of Himalayan Bayberry (Myrica esculenta)
  Indra D. Bhatt, Sandeep Rawat, Ranbeer S. Rawal
29. Nutritional Composition, Bioactive Properties, and Health Benefits of Blueberry
  Ali Rashidinejad
30. Indian gooseberry (Emblica officinalis) with multiple health effects: nutritional composition, health benefits and antioxidant properties
  Krishnapura Srinivasan

Melons
31. Nutritional Composition, Health Benefits and Antioxidant Properties of Papaya
  Maribel Ovando-Martínez, Gustavo A. González-Aguilar
32. 1 Nutritional Composition, Antioxidant Properties and Health Benefits of Watermelon
  Chafik Hdider, Imen Tlili* and Riadh Ilahy
33. Nutritional Composition and Health Benefits of Muskmelon and Other Melon Botanical Types
  Shivapriya Manchali and Kotamballi N. Chidambara Murthy
 
Other Fruits
34. Assessing Pomegranate as a Functional and Nutraceutical Food
  Sibel Uzuner
35. Nutritional Composition, Funtional Properties and Antioxidant Capacity of Kiwifruit
  Sergio Pérez-Burilo, José A. Rufián-Henares, Silvia Pastoriza
36. Nutritional Composition, Health Benefits and Antioxidant Properties of Passion Fruit
  Manuel Viuda-Martos, José Angel Pérez-Alvarez, Juana Fernández-López
37. An Apple a Day – Still Keeping the Doctor Away?
  Torsten Bohn, Jaouad Bouayed
38. Nutritional Composition and Antioxidant Properties of Apricot
  Wanpeng Xi, Yun Lei
39. Nutritional Composition, Antioxidant Properties and Health Benefits of Quinces
  Francisca Hernández-García, Ángel A. Carbonell-Barrachina
40. Nutritional Composition, Health Benefits and Antioxidant Properties of Olive
  Michele Balzano, Deborah Pacetti, Monica Rosa Loizzo, Rosa Tundis, Paolo Lucci, Natale G. Frega
41. Nutritional Composition, Health Benefits and Antioxidant Properties of Pear Cultivars
  Tesnime Gazouani, Wafa Talbi, Chiraz Bensassi, Sami Fattouch
42. Nutritional Composition, Health Benefits and Antioxidant Properties of Date Fruits
  Chiraz Bensassi, Wafa Talbi, Tesnime Gazouani, Sana Amara, Sami Fattouch
43. Nutritional Composition, Health Benefits and Antioxidant Properties of Grapes
  Ranjana Das, Chiranjib Bhattacharjee
44. Nutritional Composition, Bioactive Compounds and Health Benefits of Opuntia ficus-indica (L.) Mill. 
Tânia Gonçalves Albuquerque, Paula Pereira, Mafalda Alexandra Silva, Filipa Vicente, Renata Ramalho, Helena S. Costa
45. Nutritional Composition, Funtional Properties and Antioxidant Capacity of Persimmon
  José A. Rufián-Henares

 

Details

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

About the Editor

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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