Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
- 1st Edition - July 29, 2020
- Latest edition
- Editor: Amit K. Jaiswal
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 2 7 8 0 - 3
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 2 7 8 1 - 0
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential… Read more
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
Nutrition researchers, food scientists, food and nutrition health professionals, and students studying these fields
SECTION I: VEGETABLES
Part 1: Inflorescence/Flowers/Flower Buds
1. Broccoli
Geetha Shree Nagraj, Anita Chouksey, Swarna Jaiswal, Amit K. Jaiswal
2. Cauliflower
Valentina Picchi, Marta Fibiani, Roberto Lo Scalzo
3. Cabbage
Nora Moreb, Amy Murphy, Swarna Jaiswal, Amit K. Jaiswal
4. Artichoke
Lía Noemi Gerschenson, Eliana Noemi Fissore, Ana María Rojas, Dana Cecilia Bernhardt, Cinthia Santo Domingo
Part 2: Bulb/Stem/Stalk
5. Onion
Nadezhda Golubkina, Gianluca Caruso
6. Garlic
Gulsun Akdemir Evrendilek
7. Celery
Phetcharat Boonruamkaew, Wanida Sukketsiri, Pennapa Chonpathompikunlert
8. Asparagus
Amel Hamdi, Sara Jaramillo-Carmona, Rocio Rodriguez-Arcos, Ana Jimenez-Araujo, Rafael Guillen-Bejarano
Part 3: Leafy Vegetables
9. Lettuce
Ranjana Das, Chiranjib Bhattacharjee
10. Kale
José Antonio Pellicer, María Isabel Fortea, María Isabel Rodríguez-López, Pilar Hernández-Sánchez, Santiago López-Miranda, José Antonio Gabaldón, Estrella Núñez-Delicado
11. Spinach
M. Antonia Murcia, Antonia M. Jiménez-Monreal, Julia Gonzalez, Magdalena Martínez-Tomé
12. Watercress
José Pinela, Ana Maria Carvalho, Isabel C.F.R. Ferreira
Part 4: Fruit and Seed
13. Peppers
Nora Moreb, Caron O'Dwyer, Swarna Jaiswal, Amit K. Jaiswal
14. Summer squash
María Teresa Blanco Díaz, Rafael Font, Pedro Gómez, Mercedes del Río Celestino
15. Tomato
Francisco-Javier García-Alonso, Verónica García Valverde, Inmaculada Navarro González, Gala Martín-Pozuelo del Pozo, Rocío González-Barrio María Jesús Periago
16. Eggplant
Charu Lata Mahanta, Dipankar Kalita
17. Green beans
Savita Chaurasia
18. Cluster beans
Krishnapura Srinivasan
Part 5: Roots and Tubers
19. Red beet
Kavitha Ravichandran, Iryna Smetanska, Usha Antony
20. Carrot
Geetha Shree Nagraj, Swarna Jaiswal, Niamh Harper, Amit K. Jaiswal
21. Potatoes
Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal
SECTION II: FRUITS
Part 6: Citrus Fruits
22. Orange
Esma Tütem, Kevser Sözgen Başkan, Şeyda Karaman Ersoy, Reşat Apak
23. Lemon
Alexandra Maria Goulart Nunes Mamede, Caroline Corrêa de Souza Coelho, Otniel Freitas-Silva, Henriqueta Talita Guimarães Barboza, Antonio Gomes Soares
24. Grapefruit
Kotamballi N. Chidambara Murthy, Alice Hepsiba S., G.K. Jayaprakasha, Bhimanagouda S. Patil
Part 7: Berries
25. Blackberries
Fabrice Vaillant
26. Strawberries
Chunyang Li, Han Wu, Kabo Masisi, Lovemore N. Malunga, Yuwei Song
27. Lingonberries
Kelly A. Ross, Yaw Siow, Samir C. Debnath
28. Himalayan bayberries
Indra D. Bhatt, Sandeep Rawat, Ranbeer S. Rawal
29. Blueberries
Ali Rashidinejad
30. Indian gooseberries
Krushnapura Srinivasan
Part 8: Melons
31. Papaya
Maribel Ovando-Martínez, Gustavo A. González-Aguilar
32. Watermelon
Chafik Hdider, Imen Tlili, Riadh Ilahy
33. Muskmelon
Shivapriya Manchali, Kotamballi N. Chidambara Murthy
Part 9: Other Fruits
34. Pomegranate
Sibel Uzuner
35. Kiwifruit
Sergio Pérez-Burilo, Silvia Pastoriza, José A. Rufián-Henares
36. Passion fruit
Manuel Viuda-Martos, José Angel Pérez-Alvarez, Juana Fernández-López
37. Apple
Torsten Bohn, Jaouad Bouayed
38. Apricot
Wanpeng Xi, Yun Lei
39. Quinces
Francisca Hernández-García, Ángel A. Carbonell-Barrachina
40. Olive
Michele Balzano, Deborah Pacetti, Monica Rosa Loizzo, Rosa Tundis, Tiziana Falco, Mariarosaria Leporini, Paolo Lucci, Ancuta Nartea, Edoardo Bartolucci, Natale G. Frega
41. Pears
Tesnime Ghazouani, Wafa Talbi, Chiraz Ben Sassi, Sami Fattouch
42. Date palm
Chiraz Ben Sassi, Wafa Talbi, Tesnime Ghazouani, Sana Ben Amara, Sami Fattouch
43. Grapes
Ranjana Das, Chiranjib, Bhattacharjee
44. Prickly pear
Tânia Gonçalves Albuquerque, Paula Pereira, Mafalda Alexandra Silva, Filipa Vicente, Renata Ramalho, Helena S. Costa
45. Persimmon
Sergio Pérez-Burilo, Silvia Pastoriza, José A. Rufián-Henares
- Edition: 1
- Latest edition
- Published: July 29, 2020
- Language: English
AJ
Amit K. Jaiswal
Dr. Amit K. Jaiswal is a lecturer at Technological University Dublin where he teaches undergraduate and postgraduate courses in food engineering, food processing technology, and industrial biotechnology in the School of Food Science and Environmental Health. He also serves as the chair of the MSc program in Sustainable Food Safety Management at TU Dublin-City Campus. Dr. Jaiswal’s research focuses on converting lignocellulosic biomass into biofuels, biomaterials, and biochemicals through innovative process development and techno-economic analysis. He also studies novel food processing technologies for extracting functional and nutritional ingredients from natural resources and is involved in the development of biodegradable and compostable materials for packaging. Dr. Jaiswal serves as the editor of three books published by Elsevier and CRC Press and frequently reviews submissions for various journals in the fields of food technology and bioprocessing.
Affiliations and expertise
Lecturer, School of Food Science and Environmental Health, Technological University Dublin (TU Dublin) - City Campus, Dublin, IrelandRead Nutritional Composition and Antioxidant Properties of Fruits and Vegetables on ScienceDirect