The Book 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. The 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.
- The Contribution of Fruit and Vegetable Consumption to Human Health
- Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetable
- Synthesis and Metabolism of Phenolic Compounds
- Enzymatic and Non-Enzymatic Degradation of Polyphenols
- Chemistry of Flavonoids
- Flavonoids and their Relation to Human Health
- Chemistry, Stability and Biological Actions of Carotenoids
- Dietary Fiber and Associated Antioxidants in Fruit And Vegetables
- Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables and Other Natural Sources
- Methods of Analysis of Antioxidant Capacity of Phytochemicals
- Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables
- Quality Loss of Fruits and Vegetables Induced by Microbial Growth
Researchers and professionals in the nutraceutical and functional food industries; post-harvest physiologists; food chemists working with fruits and vegetables; nutritionists; health promoting researchers and workers; food technologists working with fruit and vegetable conservation; faculty and post-graduate students in food science and technology
Laura A. de la Rosa is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.
Emilio Alvarez-Parrilla is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.
Gustavo A. González-Aguilar is full-time researcher at the Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, México.