April 12, 2021

Download Ebook Free Improving The Health-Promoting Properties Of Fruit And Vegetable Products

Improving the Health-Promoting Properties of Fruit and Vegetable Products

Improving the Health-Promoting Properties of Fruit and Vegetable Products
Author : F A Tomás-Barberán,M I Gil
Publisher : Elsevier
Release Date : 2008-04-23
Category : Technology & Engineering
Total pages :584
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Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables. Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals. Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage and handling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables. Improving the health-promoting properties of fruit and vegetable products is a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry. Provides an overview of fruit and vegetable bioactives Discusses the health effects of fruit and vegetables in relation to specific diseases Reviews the impact of agronomy, post-harvest treatments and processing on the nutritional quality of fresh fruit and vegetables

Health-promoting Properties of Fruits and Vegetables

Health-promoting Properties of Fruits and Vegetables
Author : Leon Alexander Terry
Publisher : CABI
Release Date : 2011
Category : Science
Total pages :417
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Provides detailed information on identity, nature, bioavailability, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties.

Nutraceuticals and Functional Foods :

Nutraceuticals and Functional Foods :
Author : G. K. Jayaprakasha,Bhimanagouda S. Patil
Publisher : EOLSS Publications
Release Date : 2015-12-30
Category :
Total pages :354
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Nutraceuticals and Functional Foods is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The present series on “Nutraceuticals and Functional Foods” focuses on the health-promoting properties of fruits and their active components involved in the prevention of chronic diseases. A world-class group of academic researchers and scientists wrote these chapters to provide state-of-the-art reviews. The nine chapters in this book provide an integrated picture of the health beneficial properties of functional foods. Chapters 1-3 address the health benefits of commonly consumed beverages such as tea, coffee, and fruit juices. Chapters 4-8 deal with the nutraceutical properties of major and highly consumed fruits, including pomegranates, citrus, grapes, kiwifruits, annona, and berries. In addition, these chapters discuss consumer interest in naturally colored foods with regard to absorption, metabolism, and antioxidant capacity, followed by the causes of inflammatory diseases and diabetes, as well as various biological activities that can overcome these health concerns. Chapter 9 presents the heart health benefits of plant sterols, these compounds found naturally in whole grains, nuts, oil seeds and legumes as well as fruits, and are structurally similar to cholesterol and can reduce total and LDL cholesterol levels in humans. Thus, this series comprehensively describes the basic information that will be useful for scientists, researchers, teachers, and consumers. This volume is aimed at the following major target audiences: University and College Students, Educators, Professional Practitioners, and Research Personnel.

Fruit and Vegetable Flavour

Fruit and Vegetable Flavour
Author : B Brückner,S G Wyllie
Publisher : Elsevier
Release Date : 2008-02-29
Category : Technology & Engineering
Total pages :336
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Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products. Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement. With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables. Reviews the chemical basis of fruit and vegetable flavour and current methods for improvement Discusses the possibilities and limitations for flavour enhancement by selection and breeding Illustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement

Fruit and Vegetable Processing

Fruit and Vegetable Processing
Author : Wim Jongen
Publisher : Woodhead Publishing
Release Date : 2002-08-29
Category : Gardening
Total pages :388
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It covers postharvest handling, minimal processing, new technologies to improve fruit and vegetable products. Measuring fresh fruit and vegetable quality and maintaining the safety and quality of processing fruit and vegetables. The use of vacuum technology to improve processed fruit and vegetables.

Fruits, Vegetables, and Herbs

Fruits, Vegetables, and Herbs
Author : Ronald Ross Watson,Victor R. Preedy
Publisher : Academic Press
Release Date : 2016-04-01
Category : Medical
Total pages :618
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Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health promotion. Offering a timely, concise, scientific appraisal of the efficacy of key foods to prevent disease and improve the quality of life, Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion provides valuable evidence-based conclusions and recommendations. This reference text will encourage further research on the potential benefits of fruits and vegetables in health and disease prevention, providing a basis for possible dietary modifications by the government and the public. Provides insight on bioactive constituents found in fruits and vegetables that can be further studied to improve health and disease resistance or incorporated into other food products and used as alternative medicines and dietary supplements Includes valuable information on how fruits are important sources of bioflavonoids and nonnutritive bioactives that modify body functions Offers a conclusion or summary of evidence at the end of each chapter to enhance understanding of new approaches in the field

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Author : Amit K. Jaiswal
Publisher : Academic Press
Release Date : 2020-08-17
Category : Technology & Engineering
Total pages :766
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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

High Pressure Processing of Fruit and Vegetable Products

High Pressure Processing of Fruit and Vegetable Products
Author : Milan Houška,Filipa Vinagre Marques da Silva
Publisher : CRC Press
Release Date : 2017-10-24
Category : Technology & Engineering
Total pages :178
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High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.

Tropical and Subtropical Fruits

Tropical and Subtropical Fruits
Author : Muhammad Siddiq
Publisher : John Wiley & Sons
Release Date : 2012-09-04
Category : Technology & Engineering
Total pages :648
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Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.

Vegetables, Fruits, and Herbs in Health Promotion

Vegetables, Fruits, and Herbs in Health Promotion
Author : Ronald Ross Watson
Publisher : CRC Press
Release Date : 2000-09-11
Category : Medical
Total pages :360
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The use of dietary vegetables and medicinal herbs to improve health is a phenomenon that is taking society by storm. Herbal products are now a multi-billion dollar business. Even more important, this business is built upon extremely little research data. The FDA is pushing the industry-with Congress' help- to base their claims and products on scientific phenomena. Vegetables, Fruits, and Herbs in Health Promotion discusses the most effective ways of conducting research geared toward deriving maximum nutritional benefit from vegetables, fruits, and herbs. The book addresses such questions as: o How much vegetables and herbs should be consumed? o Can extracts or components be useful replacements for vegetable consumption? o Does red wine reduce the risk of heart disease, and if so, what are the active agents and mechanisms? Increased consumption of vegetables and herbs promotes health, increases longevity, and reduces the risk of cancer and heart disease. Vegetables, Fruits, and Herbs in Health Promotion is an invaluable reference for providing you with the knowledge necessary for fostering positive changes in dietary habits.

Proceedings of the 5th International Postharvest Symposium

Proceedings of the 5th International Postharvest Symposium
Author : F. Mencarelli,P. Tonutti
Publisher : Unknown
Release Date : 2005
Category : Agricultural processing
Total pages :2238
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Health Promotion International

Health Promotion International
Author : Anonim
Publisher : Unknown
Release Date : 1998
Category : Electronic journals
Total pages :129
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Proceedings of the First International Symposium on Biotechnology of Fruit Species

Proceedings of the First International Symposium on Biotechnology of Fruit Species
Author : Magda-Viola Hanke,Frank Dunemann,Henryk Flachowsky
Publisher : Unknown
Release Date : 2009
Category : Fruit
Total pages :724
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Proceedings of the Asia-Pacific Symposium on Assuring Quality and Safety of Agri-Foods

Proceedings of the Asia-Pacific Symposium on Assuring Quality and Safety of Agri-Foods
Author : Sirichai Kanlayanarat,Varit Srilaong,Yves Desjardins
Publisher : Unknown
Release Date : 2009
Category : Agricultural processing
Total pages :376
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Presidential addresses

Presidential addresses
Author : American Society for Horticultural Science
Publisher : Purdue University Press
Release Date : 1994-01
Category : Biography & Autobiography
Total pages :447
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