ENGLISH

Bioactives in Fruit: Health Benefits and Functional Foods

Book information

Publisher
Wiley-Blackwell
Year
2013
ISBN
9780470674970, 9781118635551
DOI
10.1002/9781118635551
Language
english
Format
PDF
Filesize
4 MB (4289164 bytes)
Pages
529\529
Orientation
yes
Scanned
yes
Time added
2013-08-01 04:00:00

Description

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.This second edition presents at professional and reference level the current state of the art of the edible oils in the industry, focusing on the various processing stages and considering both chemistry and process engineering. Content: Chapter 1 Introduction to the Major Classes of Bioactives Present in Fruit (pages 1–18): Anusooya GnanavinthanChapter 2 Fibre in Fruit (pages 19–33): Bronwen G. SmithChapter 3 Bioavailability of Antioxidant Compounds from Fruits (pages 35–58): Iris F.F. Benzie and Sissi Wachtel?GalorChapter 4 Pharmacokinetic and Pharmacodynamic Interaction of Functional Foods with Medicines (pages 59–79): Shizuo Yamada, Yuko Taki, Shingen Misaka, Takashi Okura, Yoshiharu Deguchi, Keizo Umegaki, Hiroshi Watanabe, Yasuo Watanabe and Margot SkinnerChapter 5 Health Properties of Apple and Pear (pages 81–100): Richard Espley and Stefan MartensChapter 6 Orange and Grapefruit Bioactive Compounds, Health Benefits and Other Attributes (pages 101–124): Paul F. CancalonChapter 7 Health Benefits from Pomegranates and Stone Fruit, Including Plums, Peaches, Apricots and Cherries (pages 125–167): Francisco A. Tomas?Barberan, David Ruiz, Daniel Valero, Diego Rivera, Conchita Obon, Catalina Sanchez?Roca and Maria I. GilChapter 8 The Potential Health Benefits of the Subtropical Fruits Kiwifruit, Feijoa and Tamarillo (pages 169–195): Stephen J.M. Skinner, Denise Hunter, Suengmok Cho and Margot SkinnerChapter 9 Effect of Health?promoting Properties of Grapes, Including Resveratrol (pages 197–214): Susan S. Percival and Robin L. WestChapter 10 Potential Health Benefits of Blackcurrants (pages 215–250): Rosalind Miller, Sophie Putnam, Michael Edwards, Gary Woodward and Colin KayChapter 11 Overview of the Health Properties of Blueberries (pages 251–271): Carrie M. Elks, Joseph Francis, April J. Stull, William T. Cefalu, Barbara Shukitt?Hale and Donald K. IngramChapter 12 Cranberry Polyphenols in the Promotion of Urinary Tract, Cardiovascular and Emerging Health Areas (pages 273–292): Kerrie L. Kaspar and Christina KhooChapter 13 Vegetable Fruits: A Cornucopia of Health Benefits (pages 293–335): Carolyn E. ListerChapter 14 Potential Health Benefits of Avocados (pages 337–352): Donald K. Ingram, Carrie M. Elks, Gary M. Davenport and George S. RothChapter 15 Cardiovascular Benefits of Olive Oil: Beyond Effects of Fat Content (pages 353–366): Elena M. Yubero?Serrano, Antonio Camargo, Jose Lopez?Miranda and Francisco Perez?JimenezChapter 16 Cocoa, Blood Flow and the Brain (pages 367–388): Crystal F. Haskell and Anthony W. WatsonChapter 17 Breeding for Enhanced Bioactives in Berry Fruit (pages 389–407): Alastair Currie, Jessica Scalzo and Bruno MezzettiChapter 18 The Influence of Pre? and Postharvest Environmental Stress on Fruit Bioactives (pages 409–428): David J. BurrittChapter 19 Recovery of Valuable Bioactives from Residues Arising from Fruit Processing (pages 429–465): Zaid Saleh, Reinhold Carle and Dietmar Rolf KammererChapter 20 Stability and Bioaccessibility of Fruit Bioactives in Foods: Food Component Interactions and Matrix Effect (pages 467–507): Dongxiao Sun?Waterhouse

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