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Fruit and Vegetable Phytochemicals

Overview of attention for book
Cover of 'Fruit and Vegetable Phytochemicals'

Table of Contents

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    Book Overview
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    Chapter 1 The Contribution of Fruit and Vegetable Consumption to Human Health
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    Chapter 2 Anticarcinogenic Phytochemicals
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    Chapter 3 Beneficial Effects of Phytochemicals on the Endocrine System
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    Chapter 4 Phytochemicals Effects on Neurodegenerative Diseases
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    Chapter 6 Biological Actions of Phenolic Compounds
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    Chapter 7 Flavonoids and Their Relation to Human Health
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    Chapter 8 Bioaccessibility and Bioavailability of Phenolic Compounds from Tropical Fruits
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    Chapter 9 Mangosteen Xanthones: Bioavailability and Bioactivities
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    Chapter 10 Methylxanthines: Dietary Sources, Bioavailability, and Health Benefits
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    Chapter 11 Glucosinolates and Isothiocyanates: Cancer Preventive Effects
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    Chapter 12 Effect of Soy Isoflavones on DNA Metabolic Enzyme Inhibitory Activity and Anticancer Activity
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    Chapter 13 Tannins in Fruits and Vegetables: Chemistry and Biological Functions
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    Chapter 14 Chlorophylls: Chemistry and Biological Functions
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    Chapter 15 Chemistry, Stability, and Biological Actions of Carotenoids
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    Chapter 16 Protective Effects of Carotenoids in Cardiovascular Disease and Diabetes
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    Chapter 17 Betalains: Chemistry and Biological Functions
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    Chapter 18 Dietary Fiber and Associated Macromolecular Antioxidants in Fruit and Vegetables
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    Chapter 19 Impact of Fruit Dietary Fibers and Polyphenols on Modulation of the Human Gut Microbiota
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    Chapter 20 Lipids in Fruits and Vegetables
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    Chapter 21 Vitamin E (Tocopherols and Tocotrienols) in Fruits and Vegetables with Focus on Chemistry and Biological Activities
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    Chapter 22 Plant Vitamin C: One Single Molecule with a Plethora of Roles
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    Chapter 23 Capsaicinoids: Occurrence, Chemistry, Biosynthesis, and Biological Effects
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    Chapter 24 Flavors and Aromas: Chemistry and Biological Functions
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    Chapter 25 Recent Advances in Bioactivities of Common Food Biocompounactives
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    Chapter 26 Biomarkers for the Evaluation of Intake of Phytochemicals and Their Bioactive Effect
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    Chapter 27 Influence of Postharvest Technologies and Handling Practices on Phytochemicals in Fruits and Vegetables
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    Chapter 28 Phytochemical Changes during Minimal Processing of Fresh Fruits and Vegetables
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    Chapter 29 Conventional and Novel Thermal Processing Used for the Improvement of Bioactive Phytochemicals in Fruits and Vegetables
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    Chapter 30 Non-thermal Processing Effects on Fruits and Vegetables Phytonutrients
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    Chapter 31 Chlorophylls and Colour Changes in Cooked Vegetables
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    Chapter 32 Pressurized Fluid Extraction of Phytochemicals from Fruits, Vegetables, Cereals, and Herbs
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    Chapter 33 Supercritical Fluid Extraction of Bioactive Compounds from Fruits and Vegetables
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    Chapter 34 The Use of Non-destructive Techniques to Assess the Nutritional Content of Fruits and Vegetables
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    Chapter 35 Rapid Estimation of Bioactive Phytochemicals in Vegetables and Fruits Using Near Infrared Reflectance Spectroscopy
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    Chapter 36 Methods for Determining the Antioxidant Capacity of Food Constituents
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    Chapter 37 Enhancement of Phytochemicals Using Next-Generation Technologies for the Production of High Quality Fruits and Vegetables
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    Chapter 38 Modeling Shelf Life of Packaged, Ready-to-Eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds
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    Chapter 39 Ackee (Blighia sapida Koenig)
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    Chapter 40 Andean Berry (Vaccinium meridionale Swartz)
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    Chapter 41 Berries
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    Chapter 42 Bottle Gourd (Lagenaria siceraria )
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    Chapter 43 Cacao (Theobroma cacao L.)
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    Chapter 44 Cactus Pear Fruit and Cladodes
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    Chapter 45 Capsicums
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    Chapter 46 Carrots (Daucus carota L.)
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    Chapter 47 Chayote (Sechium edule (Jacq.) Swartz)
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    Chapter 48 Cherimoya (Annona cherimola Mill.)
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    Chapter 49 Citrus
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    Chapter 50 Dates (Phoenix dactylifera L.)
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    Chapter 51 Grapes
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    Chapter 52 Grape Bagasse: A Potential Source of Phenolic Compounds
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    Chapter 53 Guava (Psidium guajava )
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    Chapter 54 Indian Gooseberry (Emblica officinalis Gaertn.)
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    Chapter 56 Maqui (Aristotelia chilensis (Mol.) Stuntz)
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    Chapter 57 Pecans (Carya illinoinensis )
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    Chapter 58 Onion (Allium cepa L.)
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    Chapter 59 Papaya (Carica papaya )
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    Chapter 60 Pineapples (Ananas comosus )
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    Chapter 61 Pomegranates (Punica granatum L.)
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    Chapter 62 Potato and Other Root Crops
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    Chapter 63 Prunus
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    Chapter 64 Rambutan (Nephelium lappaceum L.)
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    Chapter 65 Rose Apple (Syzygium jambos (L.) Alston)
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    Chapter 66 Soursop (Annona muricata )
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    Chapter 67 Sugar Apple (Annona squamosa )
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    Chapter 68 Tomato (Solanum lycopersicum )
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    Chapter 69 Wild and Cultivated Mushrooms
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    Chapter 70 Phytochemicals in Organic and Conventional Fruits and Vegetables
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    Chapter 71 Recent Advances in Phytochemicals in Fruits and Vegetables
Attention for Chapter 30: Non-thermal Processing Effects on Fruits and Vegetables Phytonutrients
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Chapter title
Non-thermal Processing Effects on Fruits and Vegetables Phytonutrients
Chapter number 30
Book title
Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2nd Edition
Published by
John Wiley & Sons, Ltd, October 2017
DOI 10.1002/9781119158042.ch30
Book ISBNs
978-1-119-15794-6, 978-1-119-15804-2
Authors

Mohd Fauzi, Noor Akhmazillah, Sulaiman, Alifdalino

Editors

Elhadi M Yahia Profesor/Investigador†

View on publisher site
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 10 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 10 100%

Demographic breakdown

Readers by professional status Count As %
Lecturer > Senior Lecturer 2 20%
Student > Doctoral Student 2 20%
Other 1 10%
Lecturer 1 10%
Student > Master 1 10%
Other 0 0%
Unknown 3 30%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 50%
Chemical Engineering 2 20%
Unknown 3 30%

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