Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Häftad, Engelska, 2020
Av Amit K. Jaiswal, Ireland) Jaiswal, Amit K. (Lecturer, School of Food Science and Environmental Health, Technological University Dublin (TU Dublin) - City Campus, Dublin
2 529 kr
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more.
Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.
- Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables
- Presents recent epidemiological information on the health benefits of fresh produce
- Provides in-depth information about the antioxidant properties of a range of fruits and vegetables
Produktinformation
- Utgivningsdatum2020-07-29
- Mått216 x 276 x undefined mm
- Vikt2 020 g
- SpråkEngelska
- Antal sidor766
- FörlagElsevier Science
- EAN9780128127803
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