Antioxidants in Fruits: Properties and Health Benefits

Dr. Gulzar Ahmad Nayik is currently working as Assistant Professor at the Department of Food Science & Technology, Govt. Degree College, Shopian, J&K, India. He completed his Masters Degree in Food Technology at IUST, Awantipora, India and his PhD at SLIET, Punjab, India. He has published over 40 peer-reviewed research / review papers, several book chapters, and one textbook. Dr. Nayik was shortlisted twice for the prestigious INSPIRE-Faculty Award in 2017 and in 2018 from INSA New Delhi. Recently he was nominated for India’s prestigious National Award (INSA Medal for Young Scientists-2019-20). Dr. Nayik is also an Editor, Associate Editor, Assistant Editor & Reviewer for many journals, and a member of various associations like WASET, AFSTI, IFERP, IAJC, ASR, ACSE etc. He is a recipient of the Top Peer Reviewer Award 2019 from Web of Sciences.Dr. Nayik’s research activities have focused on characterizing different high-altitude Indian honeys by analyzing their nutraceutical potential, antiproliferative properties, marker identification for the discrimination of honey, determining their volatile components, phenolic, flavonoid, mineral, enzymatic & sugar profiles.Dr. Amir Gull is currently working as a Senior Research Fellow at the Department of Food Science & Technology, University of Kashmir, Srinagar, J&K, India. He completed his Masters Degree in Food Technology at Islamic University of Science & Technology, Awantipora, J&K, India and his PhD at Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr. Gull has published many peer-reviewed research papers and review papers in reputed journals, together with several book chapters. Dr. Gull’s main research activities include developing functional food products from millets. In addition to serving as an editorial board member and reviewer for several journals, he is an active member of the Association of Food Scientists and Technologists India.

• Chapter 1. Natural Antioxidants: Assays and Extraction Methods/Solvents used for their Isolation.- Chapter 2. Cherry.- Chapter 3. Phalsa.- Chapter 4. Yellow Himalayan Berry.- Chapter 5. Mangosteen.- Chapter 6. Avocado.- Chapter 7. Mosambi (Sweet Lime).- Chapter 8. Indian Bael.- Chapter 9. Durian Fruit.- Chapter 10. Sapota.- Chapter 11. Seabuckthorn.- Chapter 12. Guava.- Chapter 13. Muntingia calabura.- Chapter 14. Black Currant.- Chapter 15. Pomegranate.- Chapter 16. Tamarind.- Chapter 17. Watermelon.- Chapter 18. Kachnar (Bauhinia variegate).- Chapter 19. Pine Apple.- Chapter 20. Quince.- Chapter 21. Kinnow.- Chapter 22. Pear.- Chapter 23. apterPeach.- 24.  ChapterJack Fruit.-  25. ChapterCranberry.- Chapter 26. Apple.- Chapter 27. Apricot.- Chapter 28. Kiwi.- Chapter 29. Litchi.- Chapter 30. Loquat.- Chapter 31. Blueberries.- Chapter 32. Jamun.