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Phytochemistry of Fruit and Vegetables

Proceedings

Series: Proceedings of the Phytochemical Society of Europe Volume: 41

Edited By: FA Tomás-Barberán and RJ Robins

375 pages, Figs, tabs

Oxford University Press

Hardback | Jan 1997 | #83835 | ISBN: 0198577907
Availability: Usually dispatched within 2-3 weeks Details
NHBS Price: £150.00 $191/€179 approx

About this book

This is the first book to review the chemistry and biochemistry of fruits and vegetables. It addresses the highly topical questions of the role of fresh fruits and vegetables in a healthy well balanced diet, and in the prevention of cancer and coronary diseases. Recent advances in genetic engineering and in the chemistry and biochemistry of fruit and vegetables have radically changed our understanding of the mechanisms underlying these processes, and the potential for modification of the products themselves. The main focus of the book is on the secondary metabolites which are responsible for quality characteristics including colour, aroma, and flavour; their nutritional importance and role in the prevention of cancer and cardiovascular diseases. The book explores how the different post-harvest technological treatments to which these commodities are submitted can cause changes in secondary metabolism, with consequences for the quality of the product.


"The wide range of topics reviewed in this book provides an excellent text on the role of secondary metabolites in fruits and vegetables. . .We highly recommend this book to anyone interested in quality and health functionality of fruits and vegetables." --HortScience
"This book will be of particular importance to food chemists, flavor and fragrance specialists, and those involved in chemical ecology." --Journal of the American Chemical Society
"The wide range of topics reviewed in this book provides an excellent text on the role of secondary metabolites in fruits and vegetables...The text is well laid out, easy to read with clear figures and tables and comprehensive lists of references (through 1995). We highly recommend this book to anyone interested in quality and health functionality of fruits and vegetables." --Perishables Handling Quarterly
"The strength of this volume lies in the fact that it offers a very broad and good coverage of a number of topics that are norma


Contents

Chapter 1 - Phytochemistry of fruit and vegetables; Chapter 2 - Carotenoids from fruit and vegetables; Chapter 3 - Molecular interactions of phenolic compounds in relation to the colour fruit and vegetables; Chapter 4 - Phenolic compounds and oxidative mechanisms in fruit and vegetables; Chapter 5 - Astringency; Chapter 6 - Fruit aroma precursors with special reference to phenolics; Chapter 7 - Aroma biochemistry of fruit and vegetables; Chapter 8 - The psychology of food choice: the influence of attitudes and flavour perception; Chapter 9 - Coumarins in frut and vegetabvles; Chapter 10 - Physical and physiological changes in minimally processed fruit and vegetables; Chapter 11 - Role of phytoalexins and other antimicrobial compounds from fruits and vegetables in post-harvest disease resistance; Chapter 12 - ACC oxidase gene family: Characterization and down regulation by genetic manipulation; Chapter 13 - Options for the genetic manipulation of astringent and antinutritional metabolites in fruit and vegetables; Chapter 14 - Gibberellins and fruit development; Chapter 15 - The possible role of antioxidants in fruit and vegetables in protecting against coronary heart disease; Chapter 16 - Potentially anticarcinogenic secondary metabolites from fruit and vegetables; Chapter 17 - Toxic compounds from fruit and vegetables. An ecological overview

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