Dried Fruits: Phytochemicals and Health Effects

ویرایش:  
نویسندگان: Fereidoon Shahidi(eds.)  
سری:  
ISBN (شابک) : 9780813811734, 9781118464663 
ناشر: Wiley-Blackwell 
سال نشر: 2013 
تعداد صفحات: 503 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 4 مگابایت 

قیمت کتاب (تومان) : 34,000

Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks.

Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (acai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples).

Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits’ nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students.

Content:
Chapter 1 Composition, Phytochemicals, and Beneficial Health Effects of Dried Fruits: An Overview (pages 1–18): Cesarettin Alasalvar and Fereidoon Shahidi
Chapter 2 Cancer Chemopreventive Effects of Selected Dried Fruits (pages 19–51): Joydeb Kumar Kundu and Young?Joon Surh
Chapter 3 Phytochemicals and Health Benefits of Blackberries and Black Currants (pages 53–74): Haiming Shi and Liangli (lucy) Yu
Chapter 4 Dried Blueberries: The Effects of Processing on Health?Promoting Compounds (pages 75–100): William L. Kerr
Chapter 5 Functional Characteristics of Dried Cranberries (pages 101–132): K. M. Schaich
Chapter 6 Phytochemicals and Health Benefits of Goji Berries (pages 133–144): Ying Zhong, Fereidoon Shahidi and Marian Naczk
Chapter 7 Dried Mulberries: Phytochemicals and Health Effects (pages 145–160): Mine Gultekin Ozguven and Beraat Ozcelik
Chapter 8 Dried Raspberries: Phytochemicals and Health Effects (pages 161–174): Esteban I. Mejia?Meza, Jaime A. Yanez, Neal M. Davies and Carter D. Clary
Chapter 9 Phytochemical Antioxidants and Health Benefits of Dried Strawberries (pages 175–191): Rong Tsao and Hongyan Li
Chapter 10 Beneficial Effects of Dried Berry Fruits in Human Health and Disease Prevention (pages 192–209): Shirley Zafra?Stone, Manashi Bagchi and Debasis Bagchi
Chapter 11 Phytochemicals and Health Benefits of Dried Apple Snacks (pages 211–225): H. P. Vasantha Rupasinghe and Ajit P. K. Joshi
Chapter 12 Phytochemicals and Health Benefits of Dried Apricots (pages 226–242): Neslihan Goncuoglu, Burce Atac Mogol and Vural Gokmen
Chapter 13 Dried Cherries: Phytochemicals and Health Perspectives (pages 243–257): Letitia McCune
Chapter 14 Dried Citrus Fruits: Phytochemicals and Health Beneficial Effects (pages 258–283): Tzou?Chi Huang and Chi?Tang Ho
Chapter 15 Functional Characteristics of Dried Figs (pages 284–299): Cesarettin Alasalvar
Chapter 16 Drying Nectarines: Functional Compounds and Antioxidant Potential (pages 300–308): Daniel Valero, Huertas Maria Diaz?Mula and Maria Serrano
Chapter 17 Phytochemical Composition and Health Aspects of Peach Products (pages 309–324): Emilio Alvarez?Parrilla, Laura A. de la Rosa, Gustavo A. Gonzalez?Aguilar and Jesus F. Ayala?Zavala
Chapter 18 Dried Pears: Phytochemicals and Potential Health Effects (pages 325–356): Lisete Silva, Fereidoon Shahidi and Manuel A. Coimbra
Chapter 19 Prunes: Are they Functional Foods? (pages 357–371): Alessandra Del Caro and Antonio Piga
Chapter 20 Raisins: Processing, Phytochemicals, and Health Benefits (pages 372–392): Fereidoon Shahidi and Zhuliang Tan
Chapter 21 Acai Fruits: Potent Antioxidant and Anti?Inflammatory Superfruits with Potential Health Benefits (pages 393–413): Alexander G. Schauss
Chapter 22 Bananas, Dried Bananas, and Banana Chips: Nutritional Characteristics, Phytochemicals, and Health Effects (pages 414–427): Arianna Carughi
Chapter 23 Nutritional Composition, Phytochemicals, and Health Benefits of Dates (pages 428–443): Cesarettin Alasalvar and Fereidoon Shahidi
Chapter 24 Neutraceutical Properties of Dried Tropical Fruits: Guavas and Papayas (pages 444–456): K. Nagendra Prasad, Azrina Azlan and Barakatun Nisak Mohd Yusof
Chapter 25 Dried Mangoes: Phytochemicals, Antioxidant Properties, and Health Benefits (pages 457–470): Fouad Abdulrahman Hassan, Sadeq Hasan Al?Sheraji and Amin Ismail
Chapter 26 Phytochemicals and Health Applications of Dried Passion and Pineapple Fruits (pages 471–485): Jian Sun, Li Li, Xiangrong You, Changbao Li, Zhichun Li and Fen Liao