Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

Couverture
Laura 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.
 

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Table des matières

Chemistry Nutritional Value and Stability Chapter 1 The Contribution of Fruit and Vegetable Consumption to Human Health
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
Chemistry Nutritional Value and Stability Index
357
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À propos de l'auteur (2009)

Laura A. de la Rosa, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.

Emilio Alvarez-Parrilla, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.

Gustavo A. González-Aguilar, PhD, is full-time researcher at the Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, México.

Informations bibliographiques