TY - BOOK
T1 - NUTRITIONAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF FRUITS AND VEGETABLES
AU - Jaiswal, Amit K.
N1 - Publisher Copyright:
© 2020 Elsevier Inc. All rights reserved.
PY - 2020/1/1
Y1 - 2020/1/1
N2 - Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.
AB - Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.
UR - http://www.scopus.com/inward/record.url?scp=85143334744&partnerID=8YFLogxK
U2 - 10.1016/C2016-0-04117-7
DO - 10.1016/C2016-0-04117-7
M3 - Book
AN - SCOPUS:85143334744
SN - 9780128127810
BT - NUTRITIONAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF FRUITS AND VEGETABLES
PB - Elsevier
ER -