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Index
Cover
Title page
Copyright page
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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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