Improving the Health Promoting Properties of Fruit and Vegetable Products Book

Improving the Health Promoting Properties of Fruit and Vegetable Products


  • Author : F A Tomás-Barberán
  • Publisher : Elsevier
  • Release Date : 2008-04-23
  • Genre: Technology & Engineering
  • Pages : 584
  • ISBN 10 : 9781845694289

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Improving the Health Promoting Properties of Fruit and Vegetable Products Book Description :

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

Health promoting Properties of Fruits and Vegetables Book

Health promoting Properties of Fruits and Vegetables


  • Author : Leon Alexander Terry
  • Publisher : CABI
  • Release Date : 2011
  • Genre: Science
  • Pages : 417
  • ISBN 10 : 9781845935283

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Health promoting Properties of Fruits and Vegetables Book Description :

Provides detailed information on identity, nature, bioavailability, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties.

Nutraceuticals and Functional Foods   Book

Nutraceuticals and Functional Foods


  • Author : G. K. Jayaprakasha
  • Publisher : EOLSS Publications
  • Release Date : 2015-12-30
  • Genre:
  • Pages : 354
  • ISBN 10 : 9781780210377

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Nutraceuticals and Functional Foods Book Description :

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 Book

Fruit and Vegetable Flavour


  • Author : B Brückner
  • Publisher : Elsevier
  • Release Date : 2008-02-29
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9781845694296

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Fruit and Vegetable Flavour Book Description :

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

Advances in Food Science and Technology Book

Advances in Food Science and Technology


  • Author : Visakh P. M.
  • Publisher : John Wiley & Sons
  • Release Date : 2013-03-18
  • Genre: Technology & Engineering
  • Pages : 328
  • ISBN 10 : 9781118659120

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Advances in Food Science and Technology Book Description :

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

Tropical and Subtropical Fruits Book

Tropical and Subtropical Fruits


  • Author : Muhammad Siddiq
  • Publisher : John Wiley & Sons
  • Release Date : 2012-09-04
  • Genre: Technology & Engineering
  • Pages : 648
  • ISBN 10 : 9780813811420

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Tropical and Subtropical Fruits Book Description :

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.

High Pressure Processing of Fruit and Vegetable Products Book

High Pressure Processing of Fruit and Vegetable Products


  • Author : Milan Houška
  • Publisher : CRC Press
  • Release Date : 2017-10-24
  • Genre: Technology & Engineering
  • Pages : 178
  • ISBN 10 : 9781351647458

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High Pressure Processing of Fruit and Vegetable Products Book Description :

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.

Vegetables  Fruits  and Herbs in Health Promotion Book

Vegetables Fruits and Herbs in Health Promotion


  • Author : Ronald Ross Watson
  • Publisher : CRC Press
  • Release Date : 2000-09-11
  • Genre: Medical
  • Pages : 360
  • ISBN 10 : 9781420042542

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Vegetables Fruits and Herbs in Health Promotion Book Description :

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.

Introduction to Clinical Nutrition  Second Edition Book

Introduction to Clinical Nutrition Second Edition


  • Author : Vishwanath Sardesai
  • Publisher : CRC Press
  • Release Date : 2003-04-11
  • Genre: Medical
  • Pages : 565
  • ISBN 10 : 020391239X

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Introduction to Clinical Nutrition Second Edition Book Description :

Following up on the success of its highly-regarded predecessor, the Second Edition covers the most important topics pertinent to the world of clinical nutrition. It emphasizes the importance of nutrition to medicine and allied health sciences, and how the principles of good nutrition can enhance day-to-day clinical practice and profiles real clinical cases to facilitate the understanding and application of nutrition principles. This new edition features new chapters and fully updated material on nutraceuticals, alternative medicine and nutritional supplements, nutritional epidemiology, gene-nutrient interaction, and helps the reader understand why each nutrient is required for good health.

Fruits  Vegetables  and Herbs Book

Fruits Vegetables and Herbs


  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Release Date : 2016-04-01
  • Genre: Medical
  • Pages : 618
  • ISBN 10 : 0128029722

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Fruits Vegetables and Herbs Book Description :

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

Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels  Chemicals  and Polymers Book

Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels Chemicals and Polymers


  • Author : Shang-Tian Yang
  • Publisher : John Wiley & Sons
  • Release Date : 2013-05-24
  • Genre: Technology & Engineering
  • Pages : 488
  • ISBN 10 : 9781118641941

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Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels Chemicals and Polymers Book Description :

For researchers already familiar with biomass conversion technologies and for professionals in other fields, such as agriculture, food, and chemical industries, here is a comprehensive review of the emerging biorefinery industry. The book's content has been conveniently organized according to technologies (biomass feedstock and pretreatment, hydrolytic enzymes in biorefinery, and biofuels), with each chapter highlighting an important biobased industrial product. For undergraduate and graduate students, the book is a thorough introduction to biorefinery technologies.

Alternative Medicine Book
Score: 3
From 4 Ratings

Alternative Medicine


  • Author : Donal O'Mathuna
  • Publisher : Zondervan
  • Release Date : 2010-05-11
  • Genre: Health & Fitness
  • Pages : 512
  • ISBN 10 : 9780310861003

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Alternative Medicine Book Description :

The most complete resource of its kind on alternative medicine• Herbal remedies, dietary supplements, and alternative therapiesTheir specific usesWhich ones really work (and which ones don’t)What to watch out for• Christian versus non-Christian approaches to holistic health• Clinically proven treatments versus unproven or quack treatments• Truths and fallacies about supernatural healing• Ancient medical lore: the historical, cultural, and scientific facts• And much, much moreAlternative Medicine is the first comprehensive guidebook to nontraditional medicine written from a distinctively Christian perspective. Keeping pace with the latest developments and research in alternative medicine, this thoroughly revised edition combines the most current information with an easy-to-use format. University lecturer and researcher Dónal O’Mathúna, PhD, and national medical authority Walt Larimore, MD, provide detailed and balanced answers to your most pressing questions about alternative medicine—and to other questions you wouldn’t have thought to ask.Also includesTwo alphabetical reference sections:Alternative therapiesHerbal remedies, vitamins, and dietary supplementsA description of each therapy and remedy, an analysis of claims, results of actual studies, cautions, recommendations, and further resourcesHandy cross-references linking health problems with various alternative therapies and herbal remedies reviewed in the book

Fruit and Vegetable Processing Book

Fruit and Vegetable Processing


  • Author : Wim Jongen
  • Publisher : Elsevier
  • Release Date : 2002-08-13
  • Genre: Technology & Engineering
  • Pages : 408
  • ISBN 10 : 9781855736641

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Fruit and Vegetable Processing Book Description :

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and se

Health Promoting Components of Fruits and Vegetables in Human Health Book

Health Promoting Components of Fruits and Vegetables in Human Health


  • Author : M. Monica Giusti
  • Publisher : MDPI
  • Release Date : 2018-01-03
  • Genre: Medical
  • Pages : 336
  • ISBN 10 : 9783038426288

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Health Promoting Components of Fruits and Vegetables in Human Health Book Description :

This book is a printed edition of the Special Issue "Health-Promoting Components of Fruits and Vegetables in Human Health" that was published in Nutrients

Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas Book

Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas


  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : Food & Agriculture Org.
  • Release Date : 2003
  • Genre: Food
  • Pages : 99
  • ISBN 10 : 9251048614

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Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas Book Description :

This manual contains basic information on post-harvest handling and marketing operations and storage of fresh and processed fruit and vegetables. It includes practical examples of preservation techniques and highlights technological aspects which can prevent biochemical and physicochemical reactions and microbial growth (the main causes of quality losses in fruits and vegetables). The suggested methodologies combine technologies such as mild heat treatment, water activity reduction, lowering of the pH and use of anti-microbial substances, These relatively new technologies have been successfully applied to various tropical and non-tropical fruits in different countries of Latin America, and are recommended for use in other fruit-producing countries around the world.

Bioactive Foods in Promoting Health Book

Bioactive Foods in Promoting Health


  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Release Date : 2010-04-06
  • Genre: Technology & Engineering
  • Pages : 638
  • ISBN 10 : 9780080958545

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Bioactive Foods in Promoting Health Book Description :

Bioactive Foods in Health Promotion: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease. Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies. Feature: Heavy emphasis on clinical applications (benefits and/or lack thereof) as well as future biomedical therapeutic uses identified in animal model studies Benefits: Focused on therapies and data supporting them for application in clinical medicine as complementary and alternative medicines Feature: Key insights into gut flora and the potential health be

Fruits  Vegetables  and Herbs Book

Fruits Vegetables and Herbs


  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Release Date : 2016-04-23
  • Genre: Medical
  • Pages : 618
  • ISBN 10 : 9780128029893

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Fruits Vegetables and Herbs Book Description :

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

Phytonutrients in Food Book

Phytonutrients in Food


  • Author : Seyed Mohammad Nabavi
  • Publisher : Woodhead Publishing
  • Release Date : 2019-10-03
  • Genre: Technology & Engineering
  • Pages : 270
  • ISBN 10 : 9780128157084

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Phytonutrients in Food Book Description :

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. Focuses on the connection between the discovery and characterization of new molecules in phytonutrients Explores new applications of well-known compounds and their relative effects on human health Analyzes the processes of extraction, identification and production Explains the protocols and precautions to avoid degradation, significant loss, and the production of secondary reactions during production