Series: Proceedings of the Phytochemical Society of Europe Volume: 41
375 pages, Figs, tabs
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
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