Antioxidants in Fruits: Properties and Health Benefits

1. Auflage 2020
ISBN: 978-981-15-7287-6
Verlag: Springer Nature Singapore

Buch, Englisch, 637 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1104 g

This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. In order to effectively promote fruit consumption, it is necessary to know and understand the components of fruits. In addition to underscoring the importance of fruit consumption’s effects on human diet, the book addresses the characterization of the chemical compounds that are responsible for the antioxidant proprieties of various fruits.
Given its scope, the book will be of interest to graduate and post-graduate students, research scholars, academics, pomologists and agricultural scientists alike. Those working in various fruit processing industries and other horticultural departments will also find the comprehensive information relevant to their work.

Zielgruppe

Research

Autoren/Hrsg.

Gull, Amir

Nayik, Gulzar Ahmad

Fachgebiete

• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Medizintechnik, Biomedizintechnik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizintechnik, Biomedizintechnik, Medizinische Werkstoffe
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

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.

Über Autor(innen)

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.