Nutritional Value and Health Benefits from Fruits, Vegetables, Nuts and Spices
by U D Chavan
ISBN: 9789351308201
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Imprint : Daya Publishing House
Year : 2021
Price : Rs. 16995.00
Biblio : xvii+526p., col.plts., tabls.,bib., ind., 25 cm
Author Profile
Dr. U.D. Chavan obtained his B.Sc. and M.Sc. (Agri. in Biochemistry) degrees from Mahatma Phule Krishi Vidyapeeth, Rahuri. He received his Ph.D. degree in Food Science from Memorial University of Newfoundland St. John’s Canada in 1999. He has done International training on “Global Nutrition 2002” at Uppsala University Uppsala, Sweden in 2002. Dr. Chavan worked as Senior Research Assistant in the Department of Biochemistry and Food Science and Technology at Mahatma Phule Krishi Vidyapeeth Rahuri from 1988 to 2000. During his Ph.D., he worked as Technician/Research Associate at Atlantic Cool Climate Crop Research Center and Agriculture and Agri-Food Canada. He received D.Sc. degree in 2006 from USA.
About The Book
Fruits, vegetables, nuts and spices have an important place in human diet and life. Therefore, one object of this book is to organize the scattered information and to deal with the recent development of nutritional value and health benefits from fruits, vegetables, nuts and spices to the human being. This will help to increase the per capita consumption of fruits, vegetables, nuts and spices in their daily diet. This book addresses factors that are involved in maintaining the quality of fruits and vegetables. <BR> This book incorporates information on nutritional values and their benefits to the consumers. In this book contain total 164 fruits, vegetables, nuts and spices crops, 4 chapters, general information, medicinal use, health benefits, culinary uses and nutritional values are given. This book has been mainly designed to serve as a text, general information to the consumers and reference book for the students in the field of Food Science and Technology, post-harvest technology, horticulture, nutrition advisors and mostly for professionals in food industries.
Table of Contents
Acknowledgement v <BR> Foreword vii <BR> Preface ix <BR> A. Nutritional Value and Health Benefits of Fruits <BR> Introduction 3 <BR> 1. Acid Berry 7 <BR> 2. Apple 9 <BR> 3. Apricot 12 <BR> 4. Avocados 15 <BR> 5. Banana 18 <BR> 6. Black Berry 21 <BR> 7. Black Currents 24 <BR> 8. Blueberries 27 <BR> 9. Cantaloupe/Muskmelon 30 <BR> 10. Cherimoya 33 <BR> 11. Cherry 36 <BR> 12. Chokeberry 39 <BR> 13. Cranberry 42 <BR> 14. Dates 45 <BR> 15. Durian Fruit 48 <BR> 16. Fig 51 <BR> 17. Gooseberry/Aonla 54 <BR> 18. Grape 57 <BR> 19. Grapefruit 60 <BR> 20. Guava 63 <BR> 21. Jackfruit 66 <BR> 22. Kiwifruit 69 <BR> 23. Kumquat 72 <BR> 24. Lemon 75 <BR> 25. Loquat Fruits 78 <BR> 26. Lychee 81 <BR> 27. Mango Fruit 84 <BR> 28. Mangosteen 87 <BR> 29. Mulberry 90 <BR> 30. Olives 93 <BR> 31. Orange 96 <BR> 32. Papaya 99 <BR> 33. Passion Fruit 102 <BR> 34. Peaches 105 <BR> 35. Pears 108 <BR> 36. Persimmon 111 <BR> 37. Pineapple 114 <BR> 38. Plums 117 <BR> 39. Pomegranate 120 <BR> 40. Quince Fruit 123 <BR> 41. Raspberry 126 <BR> 42. Sapota 129 <BR> 43. Star Fruit 132 <BR> 44. Strawberry 135 <BR> 45. Tangerines 138 <BR> 46. Watermelon 141 <BR> B. Nutritional Value and Health Benefits of Vegetables <BR> Introduction 147 <BR> 47. Artichoke 149 <BR> 48. Arugula 152 <BR> 49. Asparagus 155 <BR> 50. Basella 158 <BR> 51. Beets 161 <BR> 52. Bell Pepper 164 <BR> 53. Bitter Gourd 167 <BR> 54. Bok Choy 170 <BR> 55. Broccoli 173 <BR> 56. Brussel Sprouts 176 <BR> 57. Butternut Squash 179 <BR> 58. Cabbage 182 <BR> 59. Carrots 185 <BR> 60. Cassava 188 <BR> 61. Cauliflower 190 <BR> 62. Collard Greens 193 <BR> 63. Cucumber 196 <BR> 64. Eggplant/Brinjal 199 <BR> 65. Endive 201 <BR> 66. Fennel Bulb 204 <BR> 67. Fiddlehead Ferns 207 <BR> 68. Green Beans 210 <BR> 69. Jicama 213 <BR> 70. Kale 216 <BR> 71. Knol-Khol 219 <BR> 72. Leeks 222 <BR> 73. Lettuce 225 <BR> 74. Lotus Root 228 <BR> 75. Moringa/Drumstick 231 <BR> 76. Mustard Greens 234 <BR> 77. Okra 237 <BR> 78. Onion 240 <BR> 79. Parsnips 243 <BR> 80. Green Peas 246 <BR> 81. Potato 249 <BR> 82. Pumpkin 252 <BR> 83. Purslane 255 <BR> 84. Radicchio 257 <BR> 85. Radish 260 <BR> 86. Rhubarb 263 <BR> 87. Shallots 266 <BR> 88. Spinach 269 <BR> 89. Sweet Corn 272 <BR> 90. Sweet Potato 275 <BR> 91. Swiss Chard 278 <BR> 92. Tomato 281 <BR> 93. Turnip 284 <BR> 94. Watercress 286 <BR> 95. Yam 289 <BR> 96. Zucchini 292 <BR> C. Nutritional Value and Health Benefits <BR> of Nuts and Seeds <BR> Introduction 297 <BR> 97. Almonds 299 <BR> 98. Brazil Nuts 302 <BR> 99. Cashew Nut 305 <BR> 100. Chestnuts 308 <BR> 101. Chia Seeds 311 <BR> 102. Coconut 314 <BR> 103. Flax Seed/Linseed 317 <BR> 104. Hazelnuts 320 <BR> 105. Macadamia 323 <BR> 106. Peanuts 326 <BR> 107. Pecans 329 <BR> 108. Pine Nuts 332 <BR> 109. Pistachio 335 <BR> 110. Poppy Seeds 338 <BR> 111. Pumpkin Seeds 341 <BR> 112. Quinoa 344 <BR> 113. Sesame Seeds 347 <BR> 114. Sunflower 350 <BR> 115. Walnuts 353 <BR> D. Nutritional Value and Health Benefits of Spices <BR> Introduction 359 <BR> 1
