Antioxidants in Fruits: Properties and Health Benefits

ISBN-13: 9789811572876 / Angielski / Miękka / 2021

Opis

This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. In order to effectively promote fruit consumption, it is necessary to know and understand the components of fruits. In addition to underscoring the importance of fruit consumption’s effects on human diet, the book addresses the characterization of the chemical compounds that are responsible for the antioxidant proprieties of various fruits.

Given its scope, the book will be of interest to graduate and post-graduate students, research scholars, academics, pomologists and agricultural scientists alike. Those working in various fruit processing industries and other horticultural departments will also find the comprehensive information relevant to their work.

Spis treści

1

Ajay Sharma

Brief Introduction about Antioxidants & Antioxidant assay

2

Dr Tawheed Amin Malla

Cherries

3

Dr Omar Bin Hameed

Banana

4

Dr Aasima Shah

Sweet Lemon (Mosambi)

5

Uzma Altaf

Tangerines

6

Fozia Hameed

Jamun

7

Tariq Ahmad Bhat

Indian Bael

8

Mudasir Yaqoob

Citrus (kinnowa)

9

Dr. Darakshan Majeed

Avocoda

10

Prof. Pradyuman Kumar

Pomegranate

11

Dr Monica Hans

Peach

12

Dr Navdeep Jindal

Meghalayan Berry

13

Jashandeep Kaur

Sapodilla/ Chikoo Fruit

14

Irshaan Syed

Jack fruit

15

Dr Shiv Kumar

Kachnar Fruit (Bauhinia variegata)

16

Dr Shafiya Rafiq

Phalsa (Grewia asiatica)

17

Dr Mudasir Ahmad Malik

Plum

18

Dr Gurkirat Kaur

Mangosteen

19

Farheena Iftikhar

Mango

20

Dr Abida Jabeen

Pineapple

22

Dr Ambreena Nazir

Litchi

23

Rukhsana Rehman

Mulberry

24

Dr Shahnaz Wani

Fig

25

Dr Khalid Muzaffar

Tamarind

26

Arghya Mani

Dragon Fruit

27

Dr Sajad Ahmad Wani

Sea Buck Thorn

28

Dr Swati Kapoor

Guava

29

Arshied Manzoor

Durian

30

Dr Prerna Gupta

Loquat

31

Dr Seema Bharadwaj

Taro

32

Dr Tuan Quoc Le

Pomelo

33

Rafiya Mushtaq

Apples

34

Farhana Allai

Black Currant

O autorze

Dr. Gulzar Ahmad Nayik is currently working as Assistant Professor at the Department of Food Science & Technology, Govt. Degree College, Shopian, J&K, India. He completed his Masters Degree in Food Technology at IUST, Awantipora, India and his PhD at SLIET, Punjab, India. He has published over 40 peer-reviewed research / review papers, several book chapters, and one textbook. Dr. Nayik was shortlisted twice for the prestigious INSPIRE-Faculty Award in 2017 and in 2018 from INSA New Delhi. Recently he was nominated for India’s prestigious National Award (INSA Medal for Young Scientists-2019-20). Dr. Nayik is also an Editor, Associate Editor, Assistant Editor & Reviewer for many journals, and a member of various associations like WASET, AFSTI, IFERP, IAJC, ASR, ACSE etc. He is a recipient of the Top Peer Reviewer Award 2019 from Web of Sciences.

Dr. Nayik’s research activities have focused on characterizing different high-altitude Indian honeys by analyzing their nutraceutical potential, antiproliferative properties, marker identification for the discrimination of honey, determining their volatile components, phenolic, flavonoid, mineral, enzymatic & sugar profiles.

Dr. Amir Gull is currently working as a Senior Research Fellow at the Department of Food Science & Technology, University of Kashmir, Srinagar, J&K, India. He completed his Masters Degree in Food Technology at Islamic University of Science & Technology, Awantipora, J&K, India and his PhD at Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr. Gull has published many peer-reviewed research papers and review papers in reputed journals, together with several book chapters. Dr. Gull’s main research activities include developing functional food products from millets. In addition to serving as an editorial board member and reviewer for several journals, he is an active member of the Association of Food Scientists and Technologists India.