{"product_id":"fruit-and-vegetable-phytochemicals-isbn-9780813803203","title":"Fruit and Vegetable Phytochemicals","description":"\u003ci\u003eFruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability\u003c\/i\u003e 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. \u003cp\u003eContributors vii\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eChapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health 3\u003cbr\u003e\u003ci\u003eElhadi M. Yahia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables 53\u003cbr\u003e\u003ci\u003eCristina Andres-Lacueva, Alex Medina-Remon, Rafael Llorach, Mireia Urpi-Sarda, Nasiruddin Khan, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Rotches-Ribalta, and Rosa M. Lamuela-Raventos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 3. Synthesis and Metabolism of Phenolic Compounds 89\u003cbr\u003e\u003ci\u003eMikal E. Saltveit\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols 101\u003cbr\u003e\u003ci\u003eJose Manuel Lopez-Nicolas, and Francisco Garcıa-Carmona\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 5. Chemistry of Flavonoids 131\u003cbr\u003e\u003ci\u003eRong Tsao and Jason McCallum\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 6. Flavonoids and Their Relation to Human Health 155\u003cbr\u003e\u003ci\u003eAlma E. Robles-Sardin, Adriana Veronica Bolanos-Villar, Gustavo A. Gonzalez-Aguilar, and Laura A. de la Rosa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 7. Chemistry, Stability, and Biological Actions of Carotenoids 177\u003cbr\u003e\u003ci\u003eElhadi M. Yahia and Jose de Jesus Ornelas-Paz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables 223\u003cbr\u003e\u003ci\u003eFulgencio Saura-Calixto, Jara Perez-Jimenez, and Isabel Goni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources 235\u003cbr\u003e\u003ci\u003eMarleny D. A. Saldana, Felix M. C. Gamarra, and Rodrigo M. P. Siloto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals 271\u003cbr\u003e\u003ci\u003eNuria Grigelmo-Miguel, Ma Alejandra Rojas-Grau, Robert Soliva-Fortuny, and Olga Martın-Belloso\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables 309\u003cbr\u003e\u003ci\u003eGustavo A. Gonzalez-Aguilar, J. Fernando Ayala-Zavala, Laura A. de la Rosa, and Emilio Alvarez-Parrilla\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth 341\u003cbr\u003e\u003ci\u003eSaul Ruiz Cruz and Sofia Arvizu-Medrano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 357\u003c\/p\u003e \"This informative book confirms the health benefits of fruit and vegetables in the human diet, and is a must-read for all - not only so-called health fanatics. Now I fully understand why our parents stressed the daily importance of eating our vegetables.\" (Food \u0026amp; Beverage Reporter, 30 November 2010)  \u003cb\u003eLaura A. de la Rosa\u003c\/b\u003e, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.  \u003cp\u003e\u003cb\u003eEmilio Alvarez-Parrill\u003c\/b\u003ea, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eGustavo A. González-Aguilar\u003c\/b\u003e, PhD, is   full-time researcher at the Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, México.\u003c\/p\u003e  There has been increasing interest in the nutritional properties of fruits and vegetables as sources of health-promoting phytochemical compounds. Epidemiological data correlate a high consumption of these compounds with a lower risk of several cardiovascular and degenerative diseases. Phytochemicals are a heterogeneous group of chemical compounds with numerous biological actions.  \u003cp\u003e\u003ci\u003eFruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eThe book commences with a review of the beneficial effects of whole fruits and vegetables. The following chapters describe chemical and biochemical aspects of different phytochemical groups commonly found in fruits and vegetables, including polyphenols, flavonoids, carotenoids and dietary fiber. Coverage also includes the analytical aspects of phytochemicals extraction and determination of antioxidant capacity. \u003ci\u003eFruit and Vegetable Phytochemicals\u003c\/i\u003e concludes with chapters focusing on the effects of harvest and minimal processing technologies on the degradation of phytochemicals.   \u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989251539173,"sku":"NP9780813803203","price":272.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813803203.jpg?v=1761783383","url":"https:\/\/k12savings.com\/products\/fruit-and-vegetable-phytochemicals-isbn-9780813803203","provider":"K12savings","version":"1.0","type":"link"}