Contents

Contributor list

1 Plant food phytochemicals

1.1 Importance of phytochemicals

1.2 Book objective

1.3 Book structure

Part I Chemistry and Health

2 Chemistry and classification of phytochemicals

2.1 Introduction

2.2 Classification of phytochemicals

2.3 Chemical properties of phytochemicals

2.4 Biochemical pathways of important phytochemicals

3 Phytochemicals and health

3.1 Introduction

3.2 Bioavailability of phytochemicals

3.3 Phytochemicals and their health-promoting effects

3.4 General conclusions

4 Pharmacology of phytochemicals

4.1 Introduction

4.2 Medicinal properties of phytochemicals

4.3 Phytochemicals and disease prevention

4.4 Phytochemicals and cardiovascular disease

4.5 Phytochemicals and cancer

4.6 Summary and conclusions

Part II Sources of Phytochemicals

5 Fruit and vegetables

5.1 Introduction

5.2 Polyphenols

5.3 Carotenoids

5.4 Glucosinolates

5.5 Glycoalkaloids

5.6 Polyacetylenes

5.7 Sesquiterpene lactones

5.8 Coumarins

5.9 Terpenoids

5.10 Betalains

5.11 Vitamin E or tocols content in fruit and vegetables

5.12 Conclusions

6 Food grains

6.1 Introduction

6.2 Phytochemicals in cereal grains

6.3 Phytochemicals in legume grains

6.4 Stability of phytochemicals during processing

6.5 Food applications and impact on health

6.6 Cereal-based functional foods

6.7 Legume-based functional foods

7 Plantation crops and tree nuts: composition, phytochemicals and health benefi ts

7.1 Introduction

7.2 Composition

7.3 Phytochemicals content

7.4 Health benefits

8 Food processing by-products

8.1 Introduction

8.2 Phytochemicals from food by-products

8.3 By-products from fruit and vegetables

8.4 Tuber crops and cereals

8.5 Extraction of bioactive compounds from plant food by-products

8.6 Future trends

Part III Impact of Processing on Phytochemicals

9 On farm and fresh produce management

9.1 Introduction

9.2 Pre-harvest factors affecting phytochemical content

9.3 Harvest and post-harvest management practices

9.4 Future prospects

10 Minimal processing of leafy vegetables

10.1 Introduction

10.2 Minimally processed products

10.3 Cutting and shredding

10.4 Wounding physiology

10.5 Browning in lettuce leaves

10.6 Refrigerated storage

10.7 Modified atmosphere storage

10.8 Conclusions

11 Thermal processing

11.1 Introduction

11.2 Blanching

11.3 Sous vide processing

11.4 Pasteurisation

11.5 Sterilisation

11.6 Frying

11.7 Conclusion

12 Effect of novel thermal processing on phytochemicals

12.1 Introduction

12.2 An overview of different processing methods for fruits and vegetables

12.3 Novel thermal processing methods

12.4 Effect of novel processing methods on phytochemicals

12.5 Challenges and prospects/future outlook

12.6 Conclusion

13 Non thermal processing

13.1 Introduction

13.2 Irradiation

13.3 High pressure processing

13.4 Pulsed electric field

13.5 Ozone processing

13.6 Ultrasound processing

13.7 Supercritical carbon dioxide

13.8 Conclusions

Part IV Stability of Phytochemicals

14 Stability of phytochemicals during grain processing

14.1 Introduction

14.2 Germination

14.3 Milling

14.4 Fermentation

14.5 Baking

14.6 Roasting

14.7 Extrusion cooking

14.8 Parboiling

14.9 Conclusions

15 Factors affecting phytochemical stability

15.1 Introduction

15.2 Effect of pH

15.3 Concentration

15.4 Processing

15.5 Enzymes

15.6 Structure

15.7 Copigments

15.8 Matrix

15.9 Storage conditions

15.10 Conclusion

16 Stability of phytochemicals at the point of sale

16.1 Introduction

16.2 Stability of phytochemicals during storage

16.3 Food application and stability of phytochemicals

16.4 Edible coatings for enhancement of phytochemical stability

16.5 Modified atmosphere storage for enhanced phytochemical stability

16.6 Bioactive packaging and micro encapsulation for enhanced phytochemical stability

16.7 Conclusions

Part V Analysis and Application

17 Conventional extraction techniques for phytochemicals

17.1 Introduction

17.2 Theory and principles of extraction

17.3 Examples of conventional techniques

17.4 Conclusion

18 Novel extraction techniques for phytochemicals

18.1 Introduction

18.2 Pressurised solvents

18.3 Enzyme assisted extraction

18.4 Non-thermal processing assisted extraction

18.5 Challenges and future of novel extraction techniques

19 Analytical techniques for phytochemicals

19.1 Introduction

19.2 Sample preparation

19.3 Non-chromatographic spectrophotometric methods

19.4 Chromatographic methods

20 Antioxidant a ctivity of phytoche micals

20.1 Introduction

20.2 Measurement of antioxidant activity

20.3 Concluding remarks

21 Industrial applications of phytochemicals

21.1 Introduction

21.2 Phytochemicals as food additives

21.3 Stabilisation of fats, frying oils and fried products

21.4 Stabilisation and development of other food products

21.5 Nutracetical applications

21.6 Miscellaneous industrial applications

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Index