Bioactives in Fruit : Health Benefits and Functional Foods
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. This second edition presents at professional and reference level the current state of the art of the edible oils in the industry, focusing on the various processing stages and cons
1 online resource (546 pages)
9781118635568, 9780470674970, 9781118635599, 9781118635582, 9781118635551, 1118635566, 0470674970, 1118635590, 1118635582, 1118635558
853311262
Print version:
Introduction to the major classes of bioactives present in fruit
Fibre in fruit
Bioavailability of antioxidant compounds from fruits
Pharmacokinetic and pharmacodynamic interaction of functional foods with medicines
Health properties of apple and pear
Orange and grapefruit bioactive compounds, health benefits and other attributes
Health benefits from pomegranates and stone fruit, including plums, peaches, apricots and cherries
The potential health benefits of the sub-tropical fruits kiwifruit, feijoa and tamarillo
Effect of health-promoting properties of grapes, including resveratrol
Potential health benefits of blackcurrants
Overview of the health properties of blueberries
Cranberry polyphenols in the promotion of urinary tract, cardiovascular and emerging health areas
Vegetable fruits : a cornucopia of health benefits
Potential health benefits of avocados
Cardiovascular benefits of olive oil: beyond effects of fat content
Cocoa, blood flow, and the brain
Breeding for enhanced bioactives in berry fruit
The influence of pre- and post-harvest environmental stress on fruit bioactives
Recovery of valuable bioactives from residues arising from fruit processing
Stability and bioaccessibility of fruit bioactives in foods : food component interactions and matrix effect