The consumption of fruits and vegetables is necessary for a healthy and balanced diet as outlined on recent research studies. In fact, their consumption is positively associated with the prevention of various disorders and diseases. This new book, Postharvest Quality Attributes of Fresh Vegetables and Grains, explores the beneficial aspects of commonly consumed fresh vegetables and grains. Each chapter focuses on one particular vegetable or grain, covering the health benefits, nutritional and antinutritional composition, antioxidant phytochemicals, antioxidant potential, and factors influencing the antioxidant content, such as genotype, environmental variation and agronomic conditions. The chapters comprehensively cover the bioactive compounds, mineral composition, vitamins, carotenoids, phenolics, flavonoids, tocopherols, anthocyanins, glycosylates, etc., that contribute the functional quality and help prevent various chronic diseases. Key features: • Provides nutritional and antinutritional composition data for various vegetables and grains • Presents advanced information about antioxidant properties of vegetables and grains • Discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions • Includes detailed information about the beneficial health effects This volume will be valuable for academic researchers, scientists, and food processors interested in food chemistry, nutrition, nutraceuticals, and functional foods. Additionally, the book is suitable for both undergraduate and postgraduate students in the field of food science and technology, food chemistry, and nutrition.
Highlights the international, regional, and national-level guidelines that focus on food safety, quality standards, policies, trade protocols, food labeling, and environmental sustainability and explores various facets of postharvest horticultural fresh produce and trade practice.
