Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability

Editor(s): Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar

Published Online: 7 DEC 2009

Print ISBN: 9780813803203

Online ISBN: 9780813809397

DOI: 10.1002/9780813809397

About this Book

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 of contents

    1. You have free access to this content
    2. Chapter 2

      Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables (pages 53–88)

      Cristina Andrés-Lacueva, Alex Medina-Remon, Rafael Llorach, Mireia Urpi-Sarda, Nasiruddin Khan, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Rotches-Ribalta and Rosa M. Lamuela-Raventós

    3. Chapter 6

      Flavonoids and Their Relation to Human Health (pages 155–175)

      Alma E. Robles-Sardin, Adriana Verónica Bolaños-Villar, Gustavo A. González-Aguilar and Laura A. de la Rosa

    4. Chapter 10

      Methods of Analysis of Antioxidant Capacity of Phytochemicals (pages 271–307)

      Nuria Grigelmo-Miguel, Ma Alejandra Rojas-Graü, Robert Soliva-Fortuny and Olga Martín-Belloso

    5. Chapter 11

      Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables (pages 309–339)

      Gustavo A. González-Aguilar, J. Fernando Ayala-Zavala, Laura A. de la Rosa and Emilio Alvarez-Parrilla

    6. You have free access to this content

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