Improving the Health Promoting Properties of Fruit and Vegetable Products

Improving the Health Promoting Properties of Fruit and Vegetable Products
Author: F A Tomás-Barberán,M I Gil
Publsiher: Elsevier
Total Pages: 584
Release: 2008-04-23
ISBN 10: 1845694287
ISBN 13: 9781845694289
Language: EN, FR, DE, ES & NL

Improving the Health Promoting Properties of Fruit and Vegetable Products Book Review:

Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables. Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals. Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage and handling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables. Improving the health-promoting properties of fruit and vegetable products is a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry. Provides an overview of fruit and vegetable bioactives Discusses the health effects of fruit and vegetables in relation to specific diseases Reviews the impact of agronomy, post-harvest treatments and processing on the nutritional quality of fresh fruit and vegetables

Health promoting Properties of Fruits and Vegetables

Health promoting Properties of Fruits and Vegetables
Author: Leon Alexander Terry
Publsiher: CABI
Total Pages: 417
Release: 2011
ISBN 10: 1845935284
ISBN 13: 9781845935283
Language: EN, FR, DE, ES & NL

Health promoting Properties of Fruits and Vegetables Book Review:

Provides detailed information on identity, nature, bioavailability, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties.

Fruits Vegetables and Herbs

Fruits  Vegetables  and Herbs
Author: Ronald Ross Watson,Victor R. Preedy
Publsiher: Academic Press
Total Pages: 618
Release: 2016-04-23
ISBN 10: 0128029897
ISBN 13: 9780128029893
Language: EN, FR, DE, ES & NL

Fruits Vegetables and Herbs Book Review:

Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health promotion. Offering a timely, concise, scientific appraisal of the efficacy of key foods to prevent disease and improve the quality of life, Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion provides valuable evidence-based conclusions and recommendations. This reference text will encourage further research on the potential benefits of fruits and vegetables in health and disease prevention, providing a basis for possible dietary modifications by the government and the public. Provides insight on bioactive constituents found in fruits and vegetables that can be further studied to improve health and disease resistance or incorporated into other food products and used as alternative medicines and dietary supplements Includes valuable information on how fruits are important sources of bioflavonoids and nonnutritive bioactives that modify body functions Offers a conclusion or summary of evidence at the end of each chapter to enhance understanding of new approaches in the field

Tropical and Subtropical Fruits

Tropical and Subtropical Fruits
Author: Muhammad Siddiq
Publsiher: John Wiley & Sons
Total Pages: 648
Release: 2012-09-04
ISBN 10: 0813811422
ISBN 13: 9780813811420
Language: EN, FR, DE, ES & NL

Tropical and Subtropical Fruits Book Review:

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.

Vegetables

Vegetables
Author: Md Asaduzzaman,Toshiki Asao
Publsiher: BoD – Books on Demand
Total Pages: 112
Release: 2018-08-22
ISBN 10: 1789235065
ISBN 13: 9781789235067
Language: EN, FR, DE, ES & NL

Vegetables Book Review:

The book Vegetables - Importance of Quality Vegetables to Human Health provides useful and interesting information on the nutritional qualities of different vegetables and their roles in disease prevention. Quality vegetable production through hydroponic cultivation techniques is also included. The first few chapters discuss the importance of quality vegetables to human diet and health, and noncommunicable disease prevention. Nutritional qualities and bioactive compounds in freshly grown vegetables through hydroponics and soilless cultures are discussed in the middle part of the book. The final chapter describes methods of sea vegetable utilization in food formulation. This book mainly focuses on the nutritional quality of vegetables and disease prevention, their production methods, preparation, and cooking methods, making it a complete and useful resource to readers.

Proceedings of the Asia Pacific Symposium on Assuring Quality and Safety of Agri Foods

Proceedings of the Asia Pacific Symposium on Assuring Quality and Safety of Agri Foods
Author: Sirichai Kanlayanarat,Varit Srilaong,Yves Desjardins
Publsiher: Unknown
Total Pages: 376
Release: 2009
ISBN 10:
ISBN 13: WISC:89101556918
Language: EN, FR, DE, ES & NL

Proceedings of the Asia Pacific Symposium on Assuring Quality and Safety of Agri Foods Book Review:

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables
Author: Mohammed Wasim Siddiqui
Publsiher: Academic Press
Total Pages: 396
Release: 2019-11-10
ISBN 10: 0128165391
ISBN 13: 9780128165393
Language: EN, FR, DE, ES & NL

Fresh Cut Fruits and Vegetables Book Review:

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management

Vegetables Fruits and Herbs in Health Promotion

Vegetables  Fruits  and Herbs in Health Promotion
Author: Ronald Ross Watson
Publsiher: CRC Press
Total Pages: 360
Release: 2000-09-11
ISBN 10: 1420042548
ISBN 13: 9781420042542
Language: EN, FR, DE, ES & NL

Vegetables Fruits and Herbs in Health Promotion Book Review:

The use of dietary vegetables and medicinal herbs to improve health is a phenomenon that is taking society by storm. Herbal products are now a multi-billion dollar business. Even more important, this business is built upon extremely little research data. The FDA is pushing the industry-with Congress' help- to base their claims and products on scientific phenomena. Vegetables, Fruits, and Herbs in Health Promotion discusses the most effective ways of conducting research geared toward deriving maximum nutritional benefit from vegetables, fruits, and herbs. The book addresses such questions as: o How much vegetables and herbs should be consumed? o Can extracts or components be useful replacements for vegetable consumption? o Does red wine reduce the risk of heart disease, and if so, what are the active agents and mechanisms? Increased consumption of vegetables and herbs promotes health, increases longevity, and reduces the risk of cancer and heart disease. Vegetables, Fruits, and Herbs in Health Promotion is an invaluable reference for providing you with the knowledge necessary for fostering positive changes in dietary habits.

Postharvest Handling

Postharvest Handling
Author: Ibrahim Kahramanoglu
Publsiher: BoD – Books on Demand
Total Pages: 206
Release: 2017-09-13
ISBN 10: 9535135333
ISBN 13: 9789535135333
Language: EN, FR, DE, ES & NL

Postharvest Handling Book Review:

The world population has been increasing day by day, and demand for food is rising. Despite that, the natural resources are decreasing, and production of food is getting difficult. At the same time, about one-quarter of what is produced never reaches the consumers due to the postharvest losses. Therefore, it is of utmost importance to efficiently handle, store, and utilize produce to be able to feed the world, reduce the use of natural resources, and help to ensure sustainability. At this point, postharvest handling is becoming more important, which is the main determinant of the postharvest losses. Hence, the present book is intended to provide useful and scientific information about postharvest handling of different produce.

Phytonutrients in Food

Phytonutrients in Food
Author: Seyed Mohammad Nabavi,Ipek Suntar,Davide Barreca,Haroon Khan
Publsiher: Woodhead Publishing
Total Pages: 270
Release: 2019-10-03
ISBN 10: 0128157089
ISBN 13: 9780128157084
Language: EN, FR, DE, ES & NL

Phytonutrients in Food Book Review:

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. Focuses on the connection between the discovery and characterization of new molecules in phytonutrients Explores new applications of well-known compounds and their relative effects on human health Analyzes the processes of extraction, identification and production Explains the protocols and precautions to avoid degradation, significant loss, and the production of secondary reactions during production

Proceedings of the IInd International Symposium on Improving the Performance of Supply Chains in the Transitional Economies

Proceedings of the IInd International Symposium on Improving the Performance of Supply Chains in the Transitional Economies
Author: Peter J. Batt,T. D. Vien
Publsiher: Unknown
Total Pages: 349
Release: 2008
ISBN 10:
ISBN 13: WISC:89099152944
Language: EN, FR, DE, ES & NL

Proceedings of the IInd International Symposium on Improving the Performance of Supply Chains in the Transitional Economies Book Review:

Fruit and Vegetable Processing

Fruit and Vegetable Processing
Author: Wim Jongen
Publsiher: Elsevier
Total Pages: 408
Release: 2002-08-13
ISBN 10: 1855736640
ISBN 13: 9781855736641
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Processing Book Review:

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Author: Amit K. Jaiswal
Publsiher: Academic Press
Total Pages: 766
Release: 2020-08-17
ISBN 10: 0128127805
ISBN 13: 9780128127803
Language: EN, FR, DE, ES & NL

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables Book Review:

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

International Food Marketing Technology

International Food Marketing   Technology
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2003
ISBN 10:
ISBN 13: CORNELL:31924101488611
Language: EN, FR, DE, ES & NL

International Food Marketing Technology Book Review:

Vegetables and Fruits

Vegetables and Fruits
Author: Thomas S. C. Li
Publsiher: CRC Press
Total Pages: 304
Release: 2008-01-24
ISBN 10: 9781420068733
ISBN 13: 1420068733
Language: EN, FR, DE, ES & NL

Vegetables and Fruits Book Review:

The modern synthetic diet, formulated to appeal to our inherent attraction to sugar, salt, fats, and calories at the expense of nutrition, leaves us over-fed and under-nourished. A considerable portion of chronic human diseases, including diabetes and heart disease, appear to be related largely to a diet that is inadequate in the essential vitamins, minerals, phytonutrients, and other constituents found in natural, unprocessed foods. Employing a no-nonsense, tabular format, Vegetables and Fruits: Nutritional and Therapeutic Values presents detailed information on nutritional and therapeutic constituents and their applications for more than 200 vegetables and fruits currently available in North American markets. Edited by one of the world’s best known and respected researchers, this comprehensive reference guide begins with a general introduction to essential human values such as protein, minerals, vitamins, and fiber. Five tables list nutritional and therapeutic values, vitamin and mineral content, and flavonoid, isoflavone, and carotenoid presence in raw vegetables. The sixth presents uses of vegetables and fruits to maintain health and fight disease. Five appendices provide lists of scientific and English names, as well as a review of chemical compounds and their sources. Today, dietitians agree that plant foods should comprise the major part of the healthy human diet. Moreover, they have determined that fruits and vegetables are the keys to obtaining not just adequate vitamins and minerals, but a wide variety of other elements that can contribute therapeutically to human health. With the increasing emphasis on good nutrition and healthy eating, this handy guide is crucial to ensuring optimal nutrition from a plant-based diet.

The Hallelujah Diet

The Hallelujah Diet
Author: George H. Malkmus,Peter Shockey
Publsiher: Destiny Image Publishers
Total Pages: 378
Release: 2006-01
ISBN 10: 076842321X
ISBN 13: 9780768423211
Language: EN, FR, DE, ES & NL

The Hallelujah Diet Book Review:

Hallelujah! Here is a diet that will dramatically change your life from the inside, out. Based on a biblical foundation and years of research, statistics, and powerful testimonials including the author's own dramatic story George Malkmus' The Hallelujah Diet has caused people from all walks of life to stop and reconsider their daily food consumption habits. Stressing the healing power of food and how its proper use restores the body to a natural, healthy state, this book provides life-changing and life-saving information, recipes, and eating plans that have been proven safe and miraculously successful. It encourages a healthy change in eating, promoting exercise, fresh air, pure water, sunshine, and rest. Hallelujah! A diet that finally ties food and health together with common sense.

Functional Food

Functional Food
Author: María Chávarri Hueda
Publsiher: BoD – Books on Demand
Total Pages: 318
Release: 2017-08-02
ISBN 10: 9535134396
ISBN 13: 9789535134398
Language: EN, FR, DE, ES & NL

Functional Food Book Review:

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

Biology Digest

Biology Digest
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1992-11
ISBN 10:
ISBN 13: PSU:000056035704
Language: EN, FR, DE, ES & NL

Biology Digest Book Review:

The 80 10 10 Diet

The 80 10 10 Diet
Author: Douglas Graham
Publsiher: FoodNSport
Total Pages: 329
Release: 2012-05-20
ISBN 10: 189383199X
ISBN 13: 9781893831995
Language: EN, FR, DE, ES & NL

The 80 10 10 Diet Book Review:

Dr. Doug Graham has taken the increasingly popular and tremendously successful low-fat, plant-based diet and turbo-charged it for unprecedented, off-the-charts results. Eclipsing even the astounding benefits so well documented by renowned health professionals who also advocate low-fat eating, Dr. Graham's plan is the first to present a low-fat diet and lifestyle program based exclusively around whole, fresh, uncooked fruits and vegetables. From effortless body weight management to unprecedented vibrant health and disease reversal to blockbuster athletic performance, The 80/10/10 Diet delivers in ways no other plan can even hope to match. But instead of reading our own tireless advocacy, here are stories of 811 success from around the world.

The Flexitarian Diet The Mostly Vegetarian Way to Lose Weight Be Healthier Prevent Disease and Add Years to Your Life

The Flexitarian Diet  The Mostly Vegetarian Way to Lose Weight  Be Healthier  Prevent Disease  and Add Years to Your Life
Author: Dawn Jackson Blatner
Publsiher: McGraw Hill Professional
Total Pages: 304
Release: 2008-10-05
ISBN 10: 9780071549585
ISBN 13: 0071549587
Language: EN, FR, DE, ES & NL

The Flexitarian Diet The Mostly Vegetarian Way to Lose Weight Be Healthier Prevent Disease and Add Years to Your Life Book Review:

Lose weight, increase energy, and boost your immunity—without giving up meat! "With her flexible mix-and-match plans, Dawn Jackson Blatner gives us a smart new approach to cooking and eating." --Joy Bauer, M.S., RD, CDN, "Today" show dietitian and bestselling author of Joy Bauer's Food Cures "The Flexitarian Diet is a fresh approach to eating that's balanced, smart, and completely do-able." --Ellie Krieger, host of Food Network's "Healthy Appetite" and author of The Food You Crave "Offers a comprehensive, simple-to-follow approach to flexitarian eating--the most modern, adaptable, delicious way to eat out there." --Frances Largeman-Roth, RD, senior food and nutrition editor of Health magazine "It's about time someone told consumers interested in taking control of their weight and health how to get the benefits of a vegetarian lifestyle without having to cut meat completely out of their life." --Byrd Schas, senior health producer, New Media, Lifetime Entertainment Services Introducing the flexible way to eat healthy, slim down, and feel great! "Flexitarianism" is the hot new term for healthy dieting that minimizes meat without excluding it altogether. This ingenious plan from a high-profile nutritionist shows you how to use "flexfoods" to get the necessary protein and nutrients--with just a little meat for those who crave it. As the name implies, it’s all about flexibility, giving you a range of options: flexible meal plans, meat-substitute recipes, and weight loss tips. Plus: it’s a great way to introduce the benefits of vegetarianism into your family's lifestyle. Enjoy these Five Flex Food Groups: Flex Food Group One: Meat Alternatives (Beans, peas, lentils, nuts, and seeds; Vegetarian versions of meats; Tofu; Eggs) Flex Food Group Two: Vegetables and Fruits Flex Food Group Three: Grains (Barley, corn, millet, oat, quinoa, rice, wheat, pasta) Flex Food Group Four: Dairy Flex Food Group Five: Natural flavor-enhancers (Spices, buttermilk ranch, chili powder, cinnamon, Italian seasoning, herbs; Fats, oils, butter spreads; Sweeteners, granulated sugars, honey, chocolate; Ketchup, mustard, salad dressing, vinegars, low-fat sour cream)