Functional Properties of Fresh Fruit Produce

Consuming fruits and vegetables is essential for maintaining a healthy and balanced diet, as outlined in recent research studies. In fact, their consumption is positively associated with the prevention of various disorders and diseases.

This new book, Functional Properties of Fresh Fruit Produce: A Quality-Centric Approach explores the beneficial aspects of commonly consumed fresh fruit. Each chapter focuses on one particular fruit, covering the health benefits, nutritional and antinutritional composition, antioxidant phytochemicals, antioxidant potential, and factors influencing the antioxidant content, such as genotype, environmental variation and agronomic conditions. The chapters comprehensively cover the bioactive compounds, mineral composition, vitamins, carotenoids, phenolics, flavonoids, tocopherols, anthocyanins, glucosinolates, etc., that contribute the functional quality and help prevent various chronic diseases.

The volume explores new bioactive compounds and their mechanisms of their action and promotes nontraditional/underutilized sources of bioactives. It helps to simplify and increase the availability of information related to the nutritional content of fruits and vegetables and health outcomes of various agricultural products.

Key features:

• Provides nutritional and antinutritional composition data for various fresh fruits
• Presents advanced information about antioxidant properties of fresh fruits
• Discusses the factors influencing antioxidant content, such as genotype, environmental variation, and agronomic conditions
• Includes detailed information on the beneficial health effects

This volume will be valuable for academic researchers, scientists, and food processors interested in food chemistry, nutrition, nutraceuticals, and functional foods. Additionally, the book is suitable for both undergraduate and postgraduate students in the field of food science and technology, food chemistry, and nutrition.