{"product_id":"handbook-of-plant-food-phytochemicals-9781444338102","title":"Handbook of Plant Food Phytochemicals","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eProviding a comprehensive overview of phytochemicals in food processing,   Handbook of Phytochemicals offers the most in-depth coverage of this commercially important sector of food science, enabling manufacturers to increase the level of health-promoting plant phytochemicals in foods. Author B.K.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e“This book provides a comprehensive overview of the occurrence, significance and factors affecting phytochemicals in plant foods . . . It covers the processing techniques aimed at the production of phytochemical-rich foods that can have a role in disease prevention, making it ideal for the food industry and those who are researching the health benefits of particular foods.”  (\u003ci\u003eSouth African Food Science and Technology magazine\u003c\/i\u003e, 1 May 2015)\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eContributor list xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Plant food phytochemicals 1\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eB.K. Tiwari, Nigel P. Brunton and Charles S. Brennan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Importance of phytochemicals 1\u003c\/p\u003e \u003cp\u003e1.2 Book objective 2\u003c\/p\u003e \u003cp\u003e1.3 Book structure 2\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I CHEMISTRY AND HEALTH 5\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Chemistry and classification of phytochemicals 7\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRocio Campos-Vega and B. Dave Oomah\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 7\u003c\/p\u003e \u003cp\u003e2.2 Classification of phytochemicals 8\u003c\/p\u003e \u003cp\u003e2.3 Chemical properties of phytochemicals 21\u003c\/p\u003e \u003cp\u003e2.4 Biochemical pathways of important phytochemicals 34\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Phytochemicals and health 49\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIan T. Johnson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 49\u003c\/p\u003e \u003cp\u003e3.2 Bioavailability of phytochemicals 50\u003c\/p\u003e \u003cp\u003e3.3 Phytochemicals and their health-promoting effects 55\u003c\/p\u003e \u003cp\u003e3.4 General conclusions 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Pharmacology of phytochemicals 68\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJosé M. Matés\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 68\u003c\/p\u003e \u003cp\u003e4.2 Medicinal properties of phytochemicals 69\u003c\/p\u003e \u003cp\u003e4.3 Phytochemicals and disease prevention 78\u003c\/p\u003e \u003cp\u003e4.4 Phytochemicals and cardiovascular disease 82\u003c\/p\u003e \u003cp\u003e4.5 Phytochemicals and cancer 88\u003c\/p\u003e \u003cp\u003e4.6 Summary and conclusions 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II SOURCES OF PHYTOCHEMICALS 105\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Fruit and vegetables 107\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eUma Tiwari and Enda Cummins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 107\u003c\/p\u003e \u003cp\u003e5.2 Polyphenols 107\u003c\/p\u003e \u003cp\u003e5.3 Carotenoids 113\u003c\/p\u003e \u003cp\u003e5.4 Glucosinolates 117\u003c\/p\u003e \u003cp\u003e5.5 Glycoalkaloids 120\u003c\/p\u003e \u003cp\u003e5.6 Polyacetylenes 121\u003c\/p\u003e \u003cp\u003e5.7 Sesquiterpene lactones 123\u003c\/p\u003e \u003cp\u003e5.8 Coumarins 124\u003c\/p\u003e \u003cp\u003e5.9 Terpenoids 125\u003c\/p\u003e \u003cp\u003e5.10 Betalains 125\u003c\/p\u003e \u003cp\u003e5.11 Vitamin E or tocols content in fruit and vegetables 126\u003c\/p\u003e \u003cp\u003e5.12 Conclusions 129\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Food grains 138\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSanaa Ragaee, Tamer Gamel, Koushik Seethraman, and El-Sayed M. Abdel-Aal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 138\u003c\/p\u003e \u003cp\u003e6.2 Phytochemicals in cereal grains 139\u003c\/p\u003e \u003cp\u003e6.3 Phytochemicals in legume grains 144\u003c\/p\u003e \u003cp\u003e6.4 Stability of phytochemicals during processing 149\u003c\/p\u003e \u003cp\u003e6.5 Food applications and impact on health 152\u003c\/p\u003e \u003cp\u003e6.6 Cereal-based functional foods 152\u003c\/p\u003e \u003cp\u003e6.7 Legume-based functional foods 153\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Plantation crops and tree nuts: composition, phytochemicals and health benefits 163\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eNarpinder Singh and Amritpal Kaur\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 163\u003c\/p\u003e \u003cp\u003e7.2 Composition 165\u003c\/p\u003e \u003cp\u003e7.3 Phytochemicals content 167\u003c\/p\u003e \u003cp\u003e7.4 Health benefits 174\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Food processing by-products 180\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAnil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 180\u003c\/p\u003e \u003cp\u003e8.2 Phytochemicals from food by-products 181\u003c\/p\u003e \u003cp\u003e8.3 By-products from fruit and vegetables 187\u003c\/p\u003e \u003cp\u003e8.4 Tuber crops and cereals 189\u003c\/p\u003e \u003cp\u003e8.5 Extraction of bioactive compounds from plant food by-products 190\u003c\/p\u003e \u003cp\u003e8.6 Future trends 190\u003c\/p\u003e \u003cp\u003ePart III Impact of procesing on phytochemicals 199\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 On farm and fresh produce management 201\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKim Reilly\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 201\u003c\/p\u003e \u003cp\u003e9.2 Pre-harvest factors affecting phytochemical content 202\u003c\/p\u003e \u003cp\u003e9.3 Harvest and post-harvest management practices 218\u003c\/p\u003e \u003cp\u003e9.4 Future prospects 222\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Minimal processing of leafy vegetables 235\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRod Jones and Bruce Tomkins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 235\u003c\/p\u003e \u003cp\u003e10.2 Minimally processed products 236\u003c\/p\u003e \u003cp\u003e10.3 Cutting and shredding 237\u003c\/p\u003e \u003cp\u003e10.4 Wounding physiology 238\u003c\/p\u003e \u003cp\u003e10.5 Browning in lettuce leaves 240\u003c\/p\u003e \u003cp\u003e10.6 Refrigerated storage 241\u003c\/p\u003e \u003cp\u003e10.7 Modified atmosphere storage 242\u003c\/p\u003e \u003cp\u003e10.8 Conclusions 243\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Thermal processing 247\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eNigel P. Brunton\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 247\u003c\/p\u003e \u003cp\u003e11.2 Blanching 248\u003c\/p\u003e \u003cp\u003e11.3 Sous vide processing 250\u003c\/p\u003e \u003cp\u003e11.4 Pasteurisation 251\u003c\/p\u003e \u003cp\u003e11.5 Sterilisation 254\u003c\/p\u003e \u003cp\u003e11.6 Frying 255\u003c\/p\u003e \u003cp\u003e11.7 Conclusion 257\u003c\/p\u003e \u003cp\u003eReferences 257\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Effect of novel thermal processing on phytochemicals 260\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eBhupinder Kaur, Fazilah Ariffin, Rajeev Bhat, and Alias A. Karim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 260\u003c\/p\u003e \u003cp\u003e12.2 An overview of different processing methods for fruits and vegetables 261\u003c\/p\u003e \u003cp\u003e12.3 Novel thermal processing methods 261\u003c\/p\u003e \u003cp\u003e12.4 Effect of novel processing methods on phytochemicals 264\u003c\/p\u003e \u003cp\u003e12.5 Challenges and prospects\/future outlook 268\u003c\/p\u003e \u003cp\u003e12.6 Conclusion 269\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Non thermal processing 273\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eB.K. Tiwari, PJ Cullen, Charles S. Brennan and Colm P. O'Donnell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 273\u003c\/p\u003e \u003cp\u003e13.2 Irradiation 273\u003c\/p\u003e \u003cp\u003e13.3 High pressure processing 281\u003c\/p\u003e \u003cp\u003e13.4 Pulsed electric field 284\u003c\/p\u003e \u003cp\u003e13.5 Ozone processing 286\u003c\/p\u003e \u003cp\u003e13.6 Ultrasound processing 289\u003c\/p\u003e \u003cp\u003e13.7 Supercritical carbon dioxide 291\u003c\/p\u003e \u003cp\u003e13.8 Conclusions 292\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV STA BILITY OF PHYTOCHEMICALS 301\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Stability of phytochemicals during grain processing 303\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eLaura Alvarez-Jubete and Uma Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 303\u003c\/p\u003e \u003cp\u003e14.2 Germination 304\u003c\/p\u003e \u003cp\u003e14.3 Milling 307\u003c\/p\u003e \u003cp\u003e14.4 Fermentation 312\u003c\/p\u003e \u003cp\u003e14.5 Baking 315\u003c\/p\u003e \u003cp\u003e14.6 Roasting 323\u003c\/p\u003e \u003cp\u003e14.7 Extrusion cooking 324\u003c\/p\u003e \u003cp\u003e14.8 Parboiling 327\u003c\/p\u003e \u003cp\u003e14.9 Conclusions 327\u003c\/p\u003e \u003cp\u003eReferences 327\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Factors affecting phytochemical stability 332\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJun Yang, Xiangjiu He, and Dongjun Zhao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 332\u003c\/p\u003e \u003cp\u003e15.2 Effect of pH 335\u003c\/p\u003e \u003cp\u003e15.3 Concentration 337\u003c\/p\u003e \u003cp\u003e15.4 Processing 338\u003c\/p\u003e \u003cp\u003e15.5 Enzymes 346\u003c\/p\u003e \u003cp\u003e15.6 Structure 349\u003c\/p\u003e \u003cp\u003e15.7 Copigments 350\u003c\/p\u003e \u003cp\u003e15.8 Matrix 353\u003c\/p\u003e \u003cp\u003e15.9 Storage conditions 357\u003c\/p\u003e \u003cp\u003e15.10 Conclusion 363\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Stability of phytochemicals at the point of sale 375\u003c\/b\u003e\u003cbr\u003e \u003ci\u003ePradeep Singh Negi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 375\u003c\/p\u003e \u003cp\u003e16.2 Stability of phytochemicals during storage 375\u003c\/p\u003e \u003cp\u003e16.3 Food application and stability of phytochemicals 381\u003c\/p\u003e \u003cp\u003e16.4 Edible coatings for enhancement of phytochemical stability 382\u003c\/p\u003e \u003cp\u003e16.5 Modified atmosphere storage for enhanced phytochemical stability 383\u003c\/p\u003e \u003cp\u003e16.6 Bioactive packaging and micro encapsulation for enhanced phytochemical stability 384\u003c\/p\u003e \u003cp\u003e16.7 Conclusions 387\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V ANALYSIS AND APPLICAT ION 397\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Conventional extraction techniques for phytochemicals 399\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eNiamh Harbourne, Eunice Marete, Jean Christophe Jacquier and Dolores O'Riordan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 399\u003c\/p\u003e \u003cp\u003e17.2 Theory and principles of extraction 399\u003c\/p\u003e \u003cp\u003e17.3 Examples of conventional techniques 405\u003c\/p\u003e \u003cp\u003e17.4 Conclusion 409\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Novel extraction techniques for phytochemicals 412\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHilde H. Wijngaard, Olivera Trifunovic and Peter Bongers\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 412\u003c\/p\u003e \u003cp\u003e18.2 Pressurised solvents 413\u003c\/p\u003e \u003cp\u003e18.3 Enzyme assisted extraction 421\u003c\/p\u003e \u003cp\u003e18.4 Non-thermal processing assisted extraction 423\u003c\/p\u003e \u003cp\u003e18.5 Challenges and future of novel extraction techniques 426\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Analytical techniques for phytochemicals 434\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRong Tsao and Hongyan Li\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 434\u003c\/p\u003e \u003cp\u003e19.2 Sample preparation 436\u003c\/p\u003e \u003cp\u003e19.3 Non-chromatographic spectrophotometric methods 439\u003c\/p\u003e \u003cp\u003e19.4 Chromatographic methods 442\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Antioxidant activity of phytochemicals 452\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAnkit Patras, Yvonne V. Yuan, Helena Soares Costa and Ana Sanches-Silva\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 452\u003c\/p\u003e \u003cp\u003e20.2 Measurement of antioxidant activity 453\u003c\/p\u003e \u003cp\u003e20.3 Concluding remarks 465\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Industrial applications of phytochemicals 473\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJuan Valverde\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 473\u003c\/p\u003e \u003cp\u003e21.2 Phytochemicals as food additives 474\u003c\/p\u003e \u003cp\u003e21.3 Stabilisation of fats, frying oils and fried products 481\u003c\/p\u003e \u003cp\u003e21.4 Stabilisation and development of other food products 488\u003c\/p\u003e \u003cp\u003e21.5 Nutracetical applications 492\u003c\/p\u003e \u003cp\u003e21.6 Miscellaneous industrial applications 494\u003c\/p\u003e \u003cp\u003eReferences 495\u003c\/p\u003e \u003cp\u003eIndex 502\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49530087637335,"sku":"9781444338102","price":141.26,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781444338102.jpg?v=1731878021","url":"https:\/\/bookcurl.com\/products\/handbook-of-plant-food-phytochemicals-9781444338102","provider":"Book Curl","version":"1.0","type":"link"}