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Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

Laura A. de la Rosa (Editor), Emilio Alvarez-Parrilla (Editor), Gustavo A. Gonzalez-Aguilar (Editor)

ISBN: 978-0-813-80320-3

Jan 2010, Wiley-Blackwell

384 pages


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.

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1. The Contribution of Fruit and Vegetable Consumption to Human Health (Elhadi M. Yahia).

2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables (Cristina Andres-Lacueva, Alex Medina-Remon, Rafael Llorach, Mireia Urpi-Sarda, Nasiruddin Khan, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Rotches and Rosa M. Lamuela-Raventos).

3. Synthesis and Metabolism of Phenolic Compounds (Mikal E. Saltveit).

4. Enzymatic and Non-Enzymatic Degradation of Polyphenols (José Manuel López-Nicolás and Francisco García-Carmona).

5. Chemistry of Flavonoids (Rong Tsao and Jason McCallum).

6. Flavonoids and their Relation to Human Health (Alma E. Robles-Sardin, Adriana Verónica Bolaños-Villar, Gustavo A. González Aguilar and Laura A. de la Rosa).

7. Chemistry, Stability and Biological Actions of Carotenoids (Elhadi M. Yahia and José de Jesús Ornelas-Paz).

8. Dietary Fiber and Associated Antioxidants in Fruit And Vegetables (Fulgencio Saura-Calixto, Jara Pérez-Jiménez and Isabel Goñi).

9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables and Other Natural Sources (Marleny D. A. Saldaña, Felix M. C. Gamarra and Rodrigo M. P. Siloto).

10. Methods of Analysis of Antioxidant Capacity of Phytochemicals (Nuria Grigelmo-Miguel, Mª Alejandra Rojas-Graü, Robert Soliva-Fortuny and Olga Martín-Belloso).

11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables (Gustavo A. González-Aguilar, J. Fernando Ayala-Zavala, Laura A. de la Rosa and Emilio Alvarez-Parrilla).

12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth (Saul Ruiz Cruz and Sofia Arvizu-Medrano).

"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 & Beverage Reporter, 30 November 2010)

  • Covers phenolic and non-phenolic phytochemicals
  • Addresses health promoting effects and antioxidant activity of compounds found in fruits and vegetables
  • Discusses degradation mechanisms, nutritional loss, and prevention technologies
  • International team of respected editors and authors