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.

Contents

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

Index

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ORDER NOW Fruit and Vegetable Phytochemicals Chemistry, Nutritional Value and Stability edited by Laura A. de la Rosa 2010 • 384 pages • $198.95 + shipping Texas residents please add 6.75 % sales tax