Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and StabilityLaura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar John Wiley & Sons, 13 oct. 2009 - 380 pages Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing. |
Table des matières
| 3 | |
Chemistry Nutritional Value and Stability Chapter 2 Phenolic Compounds Chemistry and Occurrence in Fruits and Vegetables | 53 |
Chemistry Nutritional Value and Stability Chapter 3 Synthesis and Metabolism of Phenolic Compounds | 89 |
Chemistry Nutritional Value and Stability Chapter 4 Enzymatic and Nonenzymatic Degradation of Polyphenols | 101 |
Chemistry Nutritional Value and Stability Chapter 5 Chemistry of Flavonoids | 131 |
Chemistry Nutritional Value and Stability Chapter 6 Flavonoids and Their Relation to Human Health | 155 |
Chemistry Nutritional Value and Stability Chapter 7 Chemistry Stability and Biological Actions of Carotenoids | 177 |
Chemistry Nutritional Value and Stability Chapter 8 Dietary Fiber and Associated Antioxidants in Fruit and Vegetables | 223 |
Chemistry Nutritional Value and Stability Chapter 9 Emerging Technologies Used for the Extraction of Phytochemicals from Fruits Vegetables and O... | 235 |
Chemistry Nutritional Value and Stability Chapter 10 Methods of Analysis of Antioxidant Capacity of Phytochemicals | 271 |
Chemistry Nutritional Value and Stability Chapter 11 Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables | 309 |
Chemistry Nutritional Value and Stability Chapter 12 Quality Loss of Fruits and Vegetables Induced by Microbial Growth | 341 |
| 357 | |
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Expressions et termes fréquents
absorption Agric Food Chem anthocyanins antioxidant activity antioxidant capacity apple ascorbic acid assay Ayala-Zavala B-carotene benefits berries bioactive bioavailability Biol cancer carotene carotenoid content carotenoids carrots catechin cell chalcone chlorogenic acid citrus Clin Nutr concentrations consumption cultivars decreased diet dietary fiber effect enzymes epicatechin ethanol extraction first flavones Flavonoids flavonols Food Sci Free Radic fresh-cut fruits and vegetables g FW Garcia-Carmona Gonzalez-Aguilar grape human hydroxyl identification increase influence inhibition isoflavones juice laccase lignin lipid lutein lycopene mango metabolism method methyl jasmonate modified molecules naringenin nutritional orange oxidation oxygen peroxidation phenol content phenolic compounds phytochemicals pigments plant plasma polyphenols postharvest proanthocyanidins processing procyanidins protein quercetin reaction reduced resveratrol ripening risk Rodriguez-Amaya Saura-Calixto scavenging Sci Food Agric significant significantly solvent specific stilbenes storage strawberries substrate supercritical tannins Technol temperature tissue tomato total antioxidant total phenol treatment vitamin vitro Wang Yahia zeaxanthin