Table of Contents
Table of Contents
Preface
Chapter 1. Therapeutic and Nutraceutical Potential of Persea americana Fruits and Their By-Products: A Review
(Ana F. Vinha, Carla Sousa and Carla Moutinho, UFP Energy, Environment and Health Unit [FP-ENAS], University Fernando Pessoa, Porto, Portugal)
Chapter 2. Avocado (Persea americana Mill.) Potential as Source of Bioactive Compounds for Human Health and Well-Being
(Nicolas Espitia, María Paula Diaz, Karol T. Medina, Sonia Lizcano and Javier A. Davila, Engineering Department, Chemical Engineering Program, University of Bogotá Jorge Tadeo Lozano, Bogotá, Colombia)
Chapter 3. Nutraceutical Profile of Avocado and Health
(Lidia Dorantes Alvarez, Alicia Ortiz Moreno, Felipe García Ochoa and Nancy Ordaz Trinidad, Biochemical Engineering Department, National Polytechnic Institute, National School of Biological Sciences, Mexico City, Mexico, and others)
Chapter 4. Oxidative Stability and Shelf Life of Avocado Oil
(Alan-Javier Hernández-Álvarez, Oscar Lopez-Franco and Guiomar Melgar-Lalanne, School of Food Science and Nutrition, University of Leeds, Leeds, UK, and others)
Chapter 5. Biotechnology and In Vitro Culture for the Sustainability of Avocado Agroecosystems (Persea americana Mill)
(María de Jesús Martínez Hernández, Facultad de Ciencias Agrícolas, Universidad Veracruzana, Xalapa, Veracruz, México)
Chapter 6. Patents on Avocado Products Related to Health
(Alicia Ortiz- Moreno, Lidia Dorantes-Alvarez, Hugo Necoechea- Mondragon, Nancy Ordaz-Trinidad, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Unidad Profesional López Mateos, Ciudad de México, México, and others)
Chapter 7. Characterization of Guacamole Formulated with Two Varieties of Yucatecan Avocado (Persea americana)
(V. Toledo López, F. Concha-Valdez, A. Zarza-García, Y. Moguel Ordóñez, J. Tepal-Chalé,
E. E. Martínez-Leo and M. R. Segura-Campos, Tecnológico Nacional de México/Instituto Tecnológico de Mérida, Mérida, Yucatán, México, and others)
Chapter 8. Studies on the Application of Electric Fields Technology for Enhancing Quality Parameters of Avocado
(María Reyna Robles López, José Hugo Castorena García, José AlbertoAriza Ortega, María Guadalupe Méndez Ramos and Raúl René Robles de la Torre, Centro de investigacion en Biotecnología Aplicada, Instituto Politécnico Nacional, Tlaxcala, México, and others)
Chapter 9. Antimicrobial Activity of Phenolic Compounds in Virgin Avocado Oil
(Mónica Hernández, Gerardo Sánchez-González, Alan-Javier Hernández-Álvarez and Guiomar Melgar Lalanne, Facultad de Química Farmaceútica Biológica, Universidad Veracruzana, Xalapa, Veracruz, Mexico, and others)
Chapter 10. Fatty Acid Profile of Oil from Hass Avocado Seed (Persea americana Mill.) Extracted by Three Different Methods
(Alma Yadira Salazar-Govea, Gabriel Arellanes-Jiménez, Elvira Ríos-Leal and Mirna Patricia Santiago-Gómez, Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Huajuapan de León, Oaxaca, México, and others)
Chapter 11. Chipotle Chilli Oleoresin Extracted with Avocado Oil as Additive in Amaranth Bars
(Karla Quiroz Diego, Guiomar Melgar Lalanne, Frixia Galán Méndez and Cid Ramón González-González, Facultad de Ciencias Químicas, Universidad Veracruzana, Xalapa, Ver., México, and others)
About the Editors
Index