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Fruit and Vegetable Phytochemicals : Chemistry and Human Health, 2nd Edition
edited_book
Editor(s):
Elhadi M Yahia
Publication date
(Print):
October 11 2017
Publisher:
John Wiley & Sons, Ltd
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Author and book information
Book
ISBN (Electronic):
9781119158042
ISBN (Print):
9781119157946
Publication date (Print):
October 11 2017
DOI:
10.1002/9781119158042
SO-VID:
3a514cb5-87eb-427b-812e-712e17f32702
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Book chapters
pp. i
Front Matter
pp. 1
The Contribution of Fruit and Vegetable Consumption to Human Health
pp. 53
Anticarcinogenic Phytochemicals
pp. 67
Beneficial Effects of Phytochemicals on the Endocrine System
pp. 85
Phytochemicals Effects on Neurodegenerative Diseases
pp. 115
Synthesis and Metabolism of Phenolic Compounds
pp. 125
Biological Actions of Phenolic Compounds
pp. 139
Flavonoids and Their Relation to Human Health
pp. 155
Bioaccessibility and Bioavailability of Phenolic Compounds from Tropical Fruits
pp. 165
Mangosteen Xanthones: Bioavailability and Bioactivities
pp. 183
Methylxanthines: Dietary Sources, Bioavailability, and Health Benefits
pp. 199
Glucosinolates and Isothiocyanates: Cancer Preventive Effects
pp. 211
Effect of Soy Isoflavones on DNA Metabolic Enzyme Inhibitory Activity and Anticancer Activity
pp. 221
Tannins in Fruits and Vegetables: Chemistry and Biological Functions
pp. 269
Chlorophylls: Chemistry and Biological Functions
pp. 285
Chemistry, Stability, and Biological Actions of Carotenoids
pp. 347
Protective Effects of Carotenoids in Cardiovascular Disease and Diabetes
pp. 383
Betalains: Chemistry and Biological Functions
pp. 393
Dietary Fiber and Associated Macromolecular Antioxidants in Fruit and Vegetables
pp. 405
Impact of Fruit Dietary Fibers and Polyphenols on Modulation of the Human Gut Microbiota
pp. 423
Lipids in Fruits and Vegetables
pp. 451
Vitamin E (Tocopherols and Tocotrienols) in Fruits and Vegetables with Focus on Chemistry and Biological Activities
pp. 463
Plant Vitamin C: One Single Molecule with a Plethora of Roles
pp. 499
Capsaicinoids: Occurrence, Chemistry, Biosynthesis, and Biological Effects
pp. 515
Flavors and Aromas: Chemistry and Biological Functions
pp. 541
Recent Advances in Bioactivities of Common Food Biocompounactives
pp. 595
Biomarkers for the Evaluation of Intake of Phytochemicals and Their Bioactive Effect
pp. 609
Influence of Postharvest Technologies and Handling Practices on Phytochemicals in Fruits and Vegetables
pp. 629
Phytochemical Changes during Minimal Processing of Fresh Fruits and Vegetables
pp. 649
Conventional and Novel Thermal Processing Used for the Improvement of Bioactive Phytochemicals in Fruits and Vegetables
pp. 677
Non-thermal Processing Effects on Fruits and Vegetables Phytonutrients
pp. 703
Chlorophylls and Colour Changes in Cooked Vegetables
pp. 721
Pressurized Fluid Extraction of Phytochemicals from Fruits, Vegetables, Cereals, and Herbs
pp. 749
Supercritical Fluid Extraction of Bioactive Compounds from Fruits and Vegetables
pp. 763
The Use of Non-destructive Techniques to Assess the Nutritional Content of Fruits and Vegetables
pp. 781
Rapid Estimation of Bioactive Phytochemicals in Vegetables and Fruits Using Near Infrared Reflectance Spectroscopy
pp. 803
Methods for Determining the Antioxidant Capacity of Food Constituents
pp. 817
Enhancement of Phytochemicals Using Next-Generation Technologies for the Production of High Quality Fruits and Vegetables
pp. 833
Berries
pp. 833
Modeling Shelf Life of Packaged, Ready-to-Eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds
pp. 857
Ackee (Blighia sapidaKoenig)
pp. 869
Andean Berry (Vaccinium meridionaleSwartz)
pp. 909
Bottle Gourd (Lagenaria siceraria )
pp. 921
Cacao (Theobroma cacao L.)
pp. 941
Cactus Pear Fruit and Cladodes
pp. 957
Capsicums
pp. 969
Carrots (Daucus carotaL.)
pp. 979
Chayote (Sechium edule (Jacq.) Swartz)
pp. 993
Cherimoya (Annona cherimolaMill.)
pp. 1003
Citrus
pp. 1023
Dates (Phoenix dactyliferaL.)
pp. 1041
Grapes
pp. 1055
Grape Bagasse: A Potential Source of Phenolic Compounds
pp. 1067
Guava (Psidium guajava)
pp. 1077
Indian Gooseberry (Emblica officinalisGaertn.)
pp. 1107
Loquat (Eriobotrya japonicaLindl.)
pp. 1127
Maqui (Aristotelia chilensis (Mol.) Stuntz)
pp. 1137
Pecans (Carya illinoinensis )
pp. 1145
Onion (Allium cepaL.)
pp. 1163
Papaya (Carica papaya)
pp. 1173
Pineapples (Ananas comosus )
pp. 1179
Pomegranates (Punica granatumL.)
pp. 1195
Potato and Other Root Crops
pp. 1215
Prunus
pp. 1227
Rambutan (Nephelium lappaceum L.)
pp. 1235
Rose Apple (Syzygium jambos (L.) Alston)
pp. 1243
Soursop (Annona muricata )
pp. 1253
Sugar Apple (Annona squamosa )
pp. 1259
Tomato (Solanum lycopersicum)
pp. 1279
Wild and Cultivated Mushrooms
pp. 1305
Phytochemicals in Organic and Conventional Fruits and Vegetables
pp. 1323
Recent Advances in Phytochemicals in Fruits and Vegetables
pp. 1357
Index
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