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Phytochemical Changes In Vegetables During Post Harvest Storage And Processing And Implications For Consumer Benefits
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Book Synopsis Phytochemical Changes in Vegetables During Post-harvest Storage and Processing, and Implications for Consumer Benefits by : Dharini Sivakumar
Download or read book Phytochemical Changes in Vegetables During Post-harvest Storage and Processing, and Implications for Consumer Benefits written by Dharini Sivakumar and published by Frontiers Media SA. This book was released on 2022-11-16 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Improving the Health-Promoting Properties of Fruit and Vegetable Products by : F A Tomás-Barberán
Download or read book Improving the Health-Promoting Properties of Fruit and Vegetable Products written by F A Tomás-Barberán and published by Elsevier. This book was released on 2008-04-23 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables. Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals. Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage and handling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables. Improving the health-promoting properties of fruit and vegetable products is a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry. Provides an overview of fruit and vegetable bioactives Discusses the health effects of fruit and vegetables in relation to specific diseases Reviews the impact of agronomy, post-harvest treatments and processing on the nutritional quality of fresh fruit and vegetables
Book Synopsis Advances in Postharvest Technologies of Vegetable Crops by : Bijendra Singh
Download or read book Advances in Postharvest Technologies of Vegetable Crops written by Bijendra Singh and published by CRC Press. This book was released on 2018-05-24 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active and smart packaging of vegetables, edible coatings, application of nanotechnology in postharvest technology of vegetable crops, and more. It considers most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues. Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits. However, due to poor postharvest management—such as non-availability of cold chain management and low-cost processing facilities, large quantities of vegetables perish before they reach the consumer. Furthermore, higher temperatures in some regions also contribute to an increased level of postharvest losses. With chapters written by experts in the postharvest handling of vegetable, this volume addresses these challenges. It is devoted to presenting both new and innovative technologies as well as advancements in traditional technologies.
Book Synopsis Postharvest Physiology and Biochemistry of Fruits and Vegetables by : Elhadi M. Yahia
Download or read book Postharvest Physiology and Biochemistry of Fruits and Vegetables written by Elhadi M. Yahia and published by Woodhead Publishing. This book was released on 2018-10-31 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits
Book Synopsis Postharvest Management Of Fruits And Vegetables by : V.K. Joshi
Download or read book Postharvest Management Of Fruits And Vegetables written by V.K. Joshi and published by New India Publishing Agency. This book was released on 2021-06-18 with total page 17 pages. Available in PDF, EPUB and Kindle. Book excerpt: Section-1: Postharvest Management of Fruits and Vegetables 1. Introduction V.K. Joshi 2. Postharvest Management of Fruits and Vegetables V.K. Joshi and Ghan Shyam 3. Harvest Indices, Maturity and Post-harvest Quality of Fruits and Vegetables K.S. Thakur and Satish Kumar 4. Recent Trends in Harvesting, Grading and Packaging of Fruits and Vegetables B.V.C. Mahajan and Swati Kapoor 5. Postharvest Handling and Storage of Fruits and Vegetables K.S. Thakur and Satish Kumar 6. Storage Systems for Fruits and Vegetables: A Practical Approach B.V.C. Mahajan and Swati Kapoor 7. Postharvest Management and Value Addition of Vegetables Manisha Kaushal and Anil Gupta Section-2 : Preservation and Processing Technology 8. Fruits and Vegetables Preservation and Processing: An Overview V.K. Joshi and Sarita Sharma 9. Preservation of Fruits and Vegetables Pushpinder S. Ranote and Swati Kapoor 10. Thermal Processing: Preservation by Application of Heat P.C. Sharma and Anil Gupta 11. Recent Advances in Drying and Dehydration of Fruits and Vegetables Devina Vaidya, Ghanshyam Abrol and Vigya Mishra 12. Concentration of Fruit and Vegetable Juices: Concepts and Trends S.K. Sharma and Deepa Saini 13. Technology for the Production of Preserves, Candies Leathers and Toffee Surekha Attri, Satish Kumar and Preethi Ramachandran 14. Development of Technology for Drying of Chilgoza Nut N.S. Thakur and Somesh Sharma 15. Development of Value Added Products from Wild Pomegranate N.S. Thakur and Abhimanyu Thakur 16. Minimal Processing of Fruits and Vegetables Anju K. Dhiman, Surekha Attri and Preethi Ramachandran 17. Mushroom Processing and Value Addition Devina Vaidya and Surabhi Sharma 18. Emerging Technologies in Food Processing Pushpinder S. Ranote, Swati Kapoor, Jaspreet Kaur Sukhpreet Kaur and Hanuman Bobade Section-3 : Production of Health Foods 19. Low Calorie Health Foods and Nutraceuticals from Fruits and Vegetables Rakesh Sharma 20. Lactic Acid Fermentation of Food: Biopreservation Health Benefits and Bacteriocins V.K. Joshi, Somesh Sharma, Arjun Chauhan, Vikas Kumar and Sarita Sharma 21. Pre and Probiotic Foods with Special Reference to Fruits and Vegetables: Health Benefits and Market Potential Vandana Bali and Parmjit S. Panesar Section-4 : Fermented Foods 22. Traditional Fermented Foods: Present Status and Future Strategies Tek Chand Bhalla, Savitri, Monika and Navdeep Thakur 23. Fermentation in Food Preservation S.K. Sharma, V.K. Joshi, and Deepa Saini 24. Technological Interventions in Vegetable Fermentation Somesh Sharma and Surabhi Sharma 25. Importance, Nutritive Value, Role, Present Status and Future Strategies in Fruit Wines in India V.K. Joshi and Vikas Chopra 26. Wine Preparation Technology V.K. Joshi 27. Utilization of Wild Fruits for Wine and Brandy Production V.K. Joshi and Manisha Kaushal 28. New Approaches and Future Strategies in Oenology An Overview V.K. Joshi and Naveen Kumar Section-5 : Waste Utilization of Fruits and Vegetables 29. Value Added Products from Fruit and Vegetable Waste S.K. Sharma and Deepa Saini 30. Production of Value Added Products by Solid State Fermentation of Apple Pomace V.K. Joshi and Devender Attri 31. Technological Interventions for Extraction and Value Addition of Kernel Oils from Stone Fruit P.C. Sharma, Anil Gupta and Anil K. Verma Section-6 : Production of Additives 32. Developments in Food Additives in Fruit and Vegetable Products Anju K. Dhiman, Surekha Attri and Preethi Ramachandran 33. Enzymes in Fruits and Vegetables Processing Tek Chand Bhalla, Savitri, Sheetal and Navdeep Thakur 34. Production of Biocolours V.K. Joshi and Sangeeta Sharma 35. Microbial Production of Natural Flavours Ranjeeta Bhari and R.S. Singh 36. Biotechnological Interventions in Fruit and Vegetable Processing Shubhneet Kaur and Parmjit S. Panesar 37. Bioplastics in Food Packaging Satish Kumar, K.S. Thakur and V.K. Joshi Section-7: Quality, Safety and Marketing of Fruit and Vegetable Products 38. Sensory Evaluation of Food V.K. Joshi 39. Flavour in Sensory Science: Role, Chemistry, Interactions, Profiling, Electronic Nose and its Applications in Food V.K. Joshi and Mutum Preema Devi 40. Non-Destructive Methods of Quality Evaluation in Fruits and Vegetables Neerja Rana and Arti Ghabru 41. Toxins and Anti-Nutritional Factors in Food Processing Nivedita Sharma 42. Marketing Strategies for Processed Products Manoj Kumar Vaidya Section-8: Practical’s 43. Preparation of Ready-to-Serve (RTS) Drink and Squash from Fruits Rakesh Sharma 44. Preparation of Mushroom Products Devina Vaidya 45. Processing of Papaya Chutney and Apple and Plum Toffee Surekha Attri 46. Minimum Processing of Vegetable Anju Dhiman 47. Extraction of Oil from Stone Fruits P.C. Sharma, Anil Gupta and Anil K. Verma 48. Evaluation of Fruit Wines V.K. Joshi
Book Synopsis Postharvest Technology of Fruits and Vegetables: General concepts and principles by : L. R. Verma
Download or read book Postharvest Technology of Fruits and Vegetables: General concepts and principles written by L. R. Verma and published by Indus Publishing. This book was released on 2000 with total page 1272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.
Download or read book Phytochemicals written by Toshiki Asao and published by BoD – Books on Demand. This book was released on 2018-11-07 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phytochemicals provides original research work and reviews on the sources of phytochemicals, and their roles in disease prevention, supplementation, and accumulation in fruits and vegetables. The roles of anthocyanin, flavonoids, carotenoids, and taxol are presented in separate chapters. Antioxidative and free radicle scavenging activity of phytochemicals is also discussed. The medicinal properties of Opuntia, soybean, sea buckthorn, and gooseberry are presented in a number of chapters. Supplementation of plant extract with phytochemical properties in broiler meals is discussed in one chapter. The final two chapters include the impact of agricultural practices and novel processing technologies on the accumulation of phytochemicals in fruits and vegetables. This book mainly focuses on medicinal plants and the disease-preventing properties of phytochemicals, which will be a useful resource to the reader.
Book Synopsis Postharvest Physiology, Handling, and Utilization of Tropical and Subtropical Fruits and Vegetables by : Er B. Pantastico
Download or read book Postharvest Physiology, Handling, and Utilization of Tropical and Subtropical Fruits and Vegetables written by Er B. Pantastico and published by . This book was released on 1975 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: Postharvest physiology; Regulation of ripening and senescence; Harvest and handling; Physiological disorders and diseases; Distribution and utilization.
Book Synopsis Postharvest Handling by : Nigel H. Banks
Download or read book Postharvest Handling written by Nigel H. Banks and published by Academic Press. This book was released on 2009-02-21 with total page 637 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds. Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling. The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions. Key Features: *Features contributions from leading experts providing a variety of perspectives *Updated with 12 new chapters *Focuses on application-based information for practical implementation *System approach is unique in the handling of fruits and vegetables
Book Synopsis Postharvest Biology and Technology of Fruits, Vegetables, and Flowers by : Gopinadhan Paliyath
Download or read book Postharvest Biology and Technology of Fruits, Vegetables, and Flowers written by Gopinadhan Paliyath and published by John Wiley & Sons. This book was released on 2009-03-16 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: An increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions has improved technologies to maintain the shelf life and quality of fruits, vegetables, and flowers. Postharvest Biology and Technology of Fruits, Vegetables, and Flowers provides a comprehensive introduction to this subject, offering a firm grounding in the basic science and branching out into the technology and practical applications. An authoritative resource on the science and technology of the postharvest sector, this book surveys the body of knowledge with an emphasis on the recent advances in the field.
Book Synopsis A handbook on post harvest management of fruits and vegetables by : John
Download or read book A handbook on post harvest management of fruits and vegetables written by John and published by Daya Books. This book was released on 2008 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Handbook on Post Harvest Management of Fruits and Vegetables deals with the scientific approach to post harvest management of fresh fruits and vegetables with the intention to minimize the post harvest losses. It is a compilation of informations on various aspects of post harvest technology in to a simple handbook. Separate chapters on the importance of harvesting indices of various fruits and vegetables, methods of harvesting, importance of washing and various techniques and types of machines used for washing are coverd in the earlier chapters with tables and pictures. Importance of packing fresh fruits and vegetables, its comparative merits and demerits of each material, pre-treatments of fruits and vegetables, different storage techniques and hazards during transportation are covered in the later chapters. This is a brief and valid handbook highly suitable for the students and research workers in the field of Horticulture, Agriculture and Food Science and Technology who are doing post harvest aspect of fruit and vegetables and also those who are engaged in fresh fruits and vegetable handling, packaging marketing. Contents Chapter 1: Introduction; Chapter 2: Harvesting; Chapter 3: Washing; Chapter 4: Sorting and Grading; Chapter 5: Pre-treatments; Chapter 6: Packaging; Chapter 7: Storage; Chapter 8: Transportation
Book Synopsis Anthocyanins in Fruits, Vegetables, and Grains by : Giuseppe Mazza
Download or read book Anthocyanins in Fruits, Vegetables, and Grains written by Giuseppe Mazza and published by CRC Press. This book was released on 2018-01-10 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and intensification factors, biosynthesis and intensification factors, biosynthesis, analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits, cereals, legumes, roots, tubers, bulbs, cole crops, oilseeds, herbs, spices, and minor crops is included as well
Download or read book Strawberry written by Toshiki Asao and published by BoD – Books on Demand. This book was released on 2019-10-02 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book mainly deals with pre- and postharvest management practices of the strawberry to ensure that high-quality fruits are delivered to the consumer. The influence of climatic variables, cultural practices, harvesting techniques, and use of chemicals and other natural compounds on fruit quality are discussed. Factors affecting fruit growth and development and processes regarding maturation and biochemical changes during fruit ripening are also presented in one of the chapters of this book. Some chapters provide information regarding harvesting, storing, packaging, transporting, and also selling that affect strawberry quality greatly. Enhancement of yield and antioxidant contents in the strawberry by various natural products, including chitosan and probiotic bacterial, are also included in this book. The final chapter states that antioxidants present in strawberry fruit play a dietary role in alleviating oxidative stress in experimental liver models. This book focuses on the postharvest quality management of the strawberry and provides a useful resource to educationists, traders, and commercial strawberry growers.
Book Synopsis Eco-Friendly Technology for Postharvest Produce Quality by : Mohammed Wasim Siddiqui
Download or read book Eco-Friendly Technology for Postharvest Produce Quality written by Mohammed Wasim Siddiqui and published by Academic Press. This book was released on 2016-04-12 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eco-Friendly Technology for Postharvest Produce Quality presents the scope of emerging eco-friendly technologies to maintain the postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies pointing out the significant advantage and limitations of each technique. It provides a standard reference work for the fresh produce industry in postharvest management to extend shelf life by ensuring safety first and then nutritional or sensory quality retention. Fruits and vegetables are a huge portion of the food supply chain and are depended on globally for good health and nutrition. The supply of good food, however, greatly depends on good postharvest handling practices. Although substantial research has been carried out to preserve the quality of fresh horticultural produce, further research—especially on safety—is still required. This book provides foundational insights into current practices yielding best results for produce handling. Includes appropriate approaches, technologies, and control parameters necessary to achieve shelf-life extension without compromising produce quality Presents successful food safety methods between the time produce is harvested to consumption Includes the latest information on preservation technologies using novel chemical methods, active packaging, and monitoring the effect of environmental stresses on quality and shelf life of agricultural produce
Book Synopsis Advances in Fresh-Cut Fruits and Vegetables Processing by : Olga Martin-Belloso
Download or read book Advances in Fresh-Cut Fruits and Vegetables Processing written by Olga Martin-Belloso and published by CRC Press. This book was released on 2010-10-21 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n
Book Synopsis Handbook of Plant Food Phytochemicals by : Brijesh K. Tiwari
Download or read book Handbook of Plant Food Phytochemicals written by Brijesh K. Tiwari and published by John Wiley & Sons. This book was released on 2013-01-02 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.
Book Synopsis Handbook of Vegetables and Vegetable Processing by : Muhammad Siddiq
Download or read book Handbook of Vegetables and Vegetable Processing written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2018-02-23 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
