Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.
About the Author
Laura A. de la Rosa, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.
Emilio Alvarez-Parrilla, PhD, is professor in the Chemistry Program of the Department of Basic Sciences at the Universidad Autónoma de Ciudad Juárez, Juárez, México.
Gustavo A. González-Aguilar, PhD, is full-time researcher at the Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, México.
Features
Covers phenolic and non-phenolic phytochemicals
Addresses health promoting effects and antioxidant activity of compounds found in fruits and vegetables
Discusses degradation mechanisms, nutritional loss, and prevention technologies
International team of respected editors and authors
