Fruit and Vegetable Phytochemicals Chemistry, Nutritional Value, and Stability

[Year : 2010] [Size : 2.95 MB] [Format : PDF] [Page : 382]

Editor :

Laura A. de la Rosa
Emilio Alvarez-Parrilla
Gustavo A. Gonz´alez-Aguilar

Fruit and Vegetable Phytochemicals Chemistry, Nutritional Value, and Stability

Contents

• Chapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health
• Chapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables
• Chapter 3. Synthesis and Metabolism of Phenolic Compouunds
• Chapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols
• Chapter 5. Chemistry of Flavonoids
• Chapter 6. Flavonoids and Their Relation to Human Health
• Chapter 7. Chemistry, Stability, and Biological Actions of Carotenoids
• Chapter 8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables
• Chapter 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources
• Chapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals
• Chapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables
• Chapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth