Apricots and Peaches: Nutritional Properties, Post-Harvest Management and Potential Health Benefits

Jeanne Hansen (Editor)

Series: Nutrition and Diet Research Progress
BISAC: HEA048000

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This book presents research on the nutritional properties, post-harvest management and potential health benefits of apricots and peaches. Chapter One provides a brief description of the production area of wild apricot in India, the nutritional properties and health benefits of wild apricot, and the useful products made from the fruit. Chapter Two summarizes the current knowledge on Japanese apricot, including its correlation with oral diseases for preventive medicine. Chapter Three discusses properties, deficit irrigation strategies and post-harvest management of peaches and nectarines. Chapter Four reviews the impact of different industrial processing techniques of sterilization and associated storage conditions on nutritional and functional characteristics of the processed peach, and establishes their role on the nutritional and functional quality of fruit. Chapter Five examines the physico-chemical and sensory characterization of Sicilian white flesh peaches. (Imprint: Nova)

Preface

Chapter 1. Apricot: Production, Nutritional Properties, Health Benefits and Post-Harvest Utilization: An Overview
Anwesa Sarkar, A. E. Kate, Anupama Singh, and N. C Shahi (Department of Post Harvest Process and Food Engineering, College of Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India)

Chapter 2. Japanese Apricot (Ume): Potential Oral Health Benefits
Yoko Morimoto-Yamashita, Masayuki Tokuda, and Yoshihiro Nishitani (Department of Restorative Dentistry and Endodontology, Kaogoshima University Graduate School of Medical and Dental Sciences, Sakuragaoka, Kagoshima, Japan)

Chapter 3. Peaches and Nectarines: Properties, Deficit Irrigation Strategies and Postharvest Management
Natalia Falagán, Francisco Artés Calero and Encarna Aguayo (Postharvest and Refrigeration Group and Institute of Plant Biotechnology. Regional Campus of International Excellence ‘Campus Mare Nostrum’ - Universidad Politécnica de Cartagena (UPCT). Paseo Alfonso XIII, Cartagena, Murcia, Spain)

Chapter 4. Impact of Heat Processing on Nutritional and Functional Properties of Peach
Ana Oliveira, Manuela Pintado (Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Porto, Portugal)

Chapter 5. Physico-Chemical and Sensory Characterization of Pescabivona P.G.I., a Sicilian White Flesh Peach Cultivar [Prunus persica (L.) Batsch]: A Case Study
Giuseppe Montevecchi, Maria Gabriella Mellano, Giuseppe Vasile Simone, Francesca Masino, Cristina Bignami, and Andrea Antonelli (Centro di Ricerca Interdipartimentale per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari BIOGEST-SITEIA, Università degli Studi di Modena e Reggio Emilia, Tecnopolo di Reggio Emilia, Piazzale Europa, Reggio Emilia, Italy, and others)

Index

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