Table of Contents
Table of Contents
Preface
Chapter 1 – Technological Evaluation of Pan Bread Produced with the Addition of Commercial Resistant Starch or Unripe Banana Flour (pp. 1-2)
Caroline Joy Steel, Camila Batista da Silva, Rita de Cássia Salvucci Celeste Ormenese, Maria Teresa Pedrosa Silva Clerici, Miluska Castilho Cáceres and Yoon Kil Chang
Chapter 2- Importance of French-type Bread in Brazilian Diet (pp. 3-4)
Maria Teresa Pedrosa Silva Clerici, Elizabeth Harumi Nabeshima, Jorge Minoru Hashimoto, Luciano Bruno de Carvalho-Silva and Yoon Kil Chang
Chapter 3 – Effect of Adding Ascorbic Acid on the Quality of Sliced Loaf with Partial Substitution of Amaranth Flour (Amaranthus Caudatus) and Wheat Bran (Triticum Aestivum) (pp. 4-6)
Luz Maria Paucar-Menacho, Nilthon Santa María-Podestá and Nathaly Aguedita Cerna-Lucio
Chapter 4 – Maize Bread: Healthy and Safe (pp. 7-8)
Malvar Rosa Ana, Butrón Ana and Revilla Pedro
Chapter 5 – Nutritional Quality of Proteins in Breads (pp. 9-10)
Luciano Bruno de Carvalho-Silva and Maria Teresa Pedrosa Silva Clerici
Chapter 6 – Fiber-Enriched Bread as an Aid in the Nutritional Management of Dislipemic Patients (pp. 11-12)
Ismael Darío Bianco, Dante Miguel Beltramo and Gustavo Tomás Diaz
Chapter 7 – Effect of Different Pineapple Juice (Ananas comosus l.) Preparations on the Microstructure, Staling and Textural Properties of Wheat Bread (pp. 13-14)
Ola Lasekan, Chinma Chiemela, Beatrice Ossai and Noranizan Mohd Adzahan
Chapter 8 – Nutritional and Technological Characteristics of Gluten-Free and Low Glycemic Index Baking Products (pp. 15-16)
A. M. Calderón de la Barca, M. I. Ortega-Vélez and F. Cabrera-Chávez
Chapter 9 – Experimental Design for the Evaluation of Bread Protein Quality (pp. 17-18)
Luciano Bruno de Carvalho-Silva and Maria Teresa Pedrosa Silva Clerici
Chapter 10 – Packaging and Required Protection for the Preservation of Bread Functional Compounds (pp. 19-20)
Eduardo Henrique Miranda Walter
Chapter 11 – Gastrointestinal Health Promotion via Bread Consumption: Elucidation of Preventive Effects in the Etiology of Pathological Events along the Intestine (pp. 21-22)
Beate Hiller, Wiebke Schlörmann, Jürgen Hollmann, Michael Glei and Meinolf Lindhauer
Chapter 12 – What Is Coffee? (pp. 23-24)
Bernard A. Goodman
Chapter 13 – Antioxidant and Free Radical Processes in Coffee (pp. 25-26)
Bernard A. Goodman
Chapter 14 – Properties and Analysis of Caffeine and Chlorogenic Acids in Coffee Beans (pp. 27-28)
Abebe Belay
Chapter 15 – Occurrence and Identification of Chlorogenic Acids in Green
and Roasted Coffee Beans (pp. 29-30)
Nikolai Kuhnert and Rakesh Jaiswal
Chapter 16 – Coffee Roasting: Accurate Control for Increased Bioactivity (pp. 31-32)
Susana Casal
Chapter 17 – Characterization of Organic Coffee Using Photothermal Techniques (pp. 33-34)
F. Gordillo-Delgado and E. Marín
Chapter 18 – Coffee Consumption and the Health of the Gastrointestinal and Endocrine Systems (pp. 35-36)
Bernard A. Goodman
Chapter 19 – Effects of Coffee on Inflammatory Processes (pp. 37-38)
Bernard A. Goodman
Chapter 20 – Epidemiological Evidence for the Association of Coffee Consumption with Cancer (pp. 39-40)
Bernard A. Goodman
Chapter 21 – Coffee Consumption and Oxidative DNA Damage (pp. 41-42)
Takeshi Hirano,, Haruki Morii and Kazuyoshi Tamae
Chapter 22 – Coffee, Caffeine and the Cardiovascular System (pp. 43-44)
Bernard A. Goodman
Chapter 23 – Coffee Consumption and Type 2 Diabetes Mellitus (pp. 45-46)
Juliane Costa Silva Zemdegs, Cristiane de Oliveira, Anita Sachs and João Felipe Mota
Chapter 24 – Neurological Effects of Coffee Consumption (pp. 47-48)
Bernard A. Goodman
Chapter 25 – Effects of Coffee Consumption during Pregnancy and in Young Children (pp. 49-50)
Bernard A. Goodman
Chapter 26 – Effects of Caffeine Consumption on Exercise (pp. 51-52)
Bernard A. Goodman
Chapter 27 – Other Health-Related Aspects of Coffee Consumption (pp. 53-54)
Bernard A. Goodman
Chapter 28 – Effect of Ionizing Radiation on Polymeric Food Packaging Materials (pp. 55-56)
A. Badeka and M. G. Kontominas
Chapter 29 – Packaging Optimization for Minimally Processed Fruit and Vegetables (pp. 57-58)
Amalia Conte, Marcella Mastromatteo and Matteo Alessandro Del Nobile
Chapter 30 – Characterization of PLA, PCL and Sodium Caseinate Active Bio-Films for Food Packaging Applications (pp. 59-60)
M. Ramos, M. P. Arrieta, A. Beltran and M. C. Garrigós
Chapter 31 – Metal-Based Micro and Nano-Composites as Antimicrobials in Food Packaging (pp. 61-62)
Avelina Fernandez, Elsa Lloret, Amparo Llorens and Pierre Picouet
Chapter 32 – Alternative Technique for the Quantitative Determination of Antimicrobial Activity of Antimicrobial Packaging Film Containing Lipophilic Materials (pp. 63-64)
Panuwat Suppakul
Chapter 33 – Antimicrobial Packaging: Lab Developments and Possible Commercialization (pp. 65-66)
Kay Cooksey, Angela Richard and Sunil Mangalassary
Chapter 34 – Evaluation of Safety of Recycled Paper and Board Food Contact Materials (pp. 67-68)
Panagiotis G. Demertzis
Chapter 35 – Faking Authenticity? (pp. 69-70)
Maria Kniazeva
Chapter 36 – The Multisensory Packaging of Beverages (pp. 71-72)
Charles Spence and Betina Piqueras-Fiszman
Chapter 37 – Water Soluble Components in Green Teas and Their Effects on Human Health (pp. 73-74)
Wenbiao Wu and Mingliang Huang
Chapter 38 – Green Tea: Varieties, Production and Health Benefits (pp. 75-76)
Nesreen Ali, Eman Roshdy, Mohamed Sabry and Ayman Al-Hendy
Chapter 39 – Green Tea and Pancreatic Cancer Chemoprevention (pp. 77-78)
Quan V. Vuong, Christopher J. Scarlett and Paul D. Roach
Chapter 40 – Effects of Green Tea on Cognitive Function and Mental Status: Emerging Evidence (pp. 79-80)
Wenbin Liang and Andy H. Lee
Chapter 41 – Effects of Anti-Oxidative Stress of Green Tea Catechins on Cardiovascular Diseases (pp. 81-82)
Jun-ichi Suzuki, Mitsuaki Isobe, Yasunobu Hirata and Ryozo Nagai
Chapter 42 – Antidiabetic Properties of Green Tea Catechins (pp. 83-84)
Yannis V. Simos, Evangelia Tselikou, Katerina Touloupi, Ioannis Verginadis, Ilias Karagounis, Anastasia Velalopoulou and Angelos Evangelou
Chapter 43 – Polyphenol Tea: Protein Protection, Cancer Prevention and Nanotechnology (pp. 85-86)
Kouass Sahbani Saloua, Kouass Salah, Aloui Amine, Abbas Chiraz, El May Alya and Landoulsi Ahmed
Chapter 44 – Green Tea and Skin Benefits (pp. 87-88)
Neti Waranuch and Wudtichai Wisuitiprot
Chapter 45 – Non-covalent Interactions of Green Tea Polyphenol: Source of Novel Colloidal Structures (pp. 89-90)
Ashok R. Patel and Krassimir P. Velikov
Chapter 46 – Chinese Green Tea: Production, Varietal Resources and Adaptability (pp. 91-92)
La Li and Chun Xiao
Chapter 47 – Phytochemicals as Potential Pharmacophores to Target Diabetes (pp. 93-94)
Mahomoodally Mohamad Fawzi
Chapter 48 – Phytochemicals and their Potential Effects on Inflammatory Bowel Disease (pp. 95-96)
Susana Gorzalczany
Chapter 49 – Bioactive Compounds in Whole Grain Cereals (pp. 97-98)
Maria Teresa Pedrosa Silva Clerici and Elizabeth Harumi Nabeshima
Chapter 50 – Antioxidant and Antimicrobial Activities of Berries Extracts of Five Juniperus Species under Juniperus Section from Turkey (pp. 99-100)
Maria Fernanda Taviano, Andreana Marino, Ada Trovato, Rita De Pasquale and Natalizia Miceli
Chapter 51 – Phenolic Compounds, Health Effects and Antioxidant Properties of Berries (pp. 101-102)
Aleksandra Konić-Ristić, Katarina Šavikin, Gordana Zdunić, Dejan Gođevac, Teodora Janković and Nebojša Menković
Chapter 52 – Overview of the Chemical, Natural Occurrence and Antioxidant Activity of Terpenes (pp. 103-104)
E. González-Burgos and M. P. Gómez-Serranillos
Chapter 53 – Supercritical Extraction of Phloroglucinols from St. John’s Wort (Hypericum Perforatum L.) – Process Optimization, Mathematical Modeling and Antimicrobial Activity (pp. 105-106
Sandra B. Glisic and Aleksandar M. Orlovic
Chapter 54 – Natural Antioxidants in Food (pp. 107-108)
Gui-Fang Deng, Xiang-Rong Xu, Sha Li, Fang Li, Shan Wu and Hua-Bin Li
Chapter 55 – Regulation of Inflammation by Dietary Phytochemicals: Current Perspectives (pp. 109-110)
Marta González Castejón and Arantxa Rodriguez Casado
Chapter 56 – Antioxidative Phytochemicals and Skin Care (pp. 111-112)
Frédéric Bonté and Gallic Beauchef
Chapter 57 – Research Progress on Medicinal Plants of Urtica Linn. Genus (pp. 113-114)
Zhang Yanxiu, Wang Ying, Ju Zhihe and Guan Feng
Chapter 58 – Research and Development on Chemical Constituents and Pharmacology of Acanthopanax Genus (pp. 115-116)
Gaofeng Liu, Chao Zeng and Zhiping Lin
Chapter 59 – Simultaneous Determination of Five Triterpenoid Saponins in the Root of Caulophyllum Robustum Maxim by HPLC-ELSD (pp. 117-118)
Guo-Yu Li, Yong-Gang Xia, Jun Liang, Yan-Hai Zhang and Hai-Xue Kuang
Chapter 60 – Chemical Study and Medical Application of Saponins from the Genus Aralia (pp. 119-120)
Hai-Xue Kuang, Yong-Gang Xia and Guang-Rui Mu
Chapter 61 – Chemical Constituents and Bioactivities of Plants of the Genus Hydrangea (pp. 121-122)
Yang Chunjuan* and Xiao Yang
Chapter 62 – Phytochemicals in Cancer Research: A Review of Their Biological Activities and Anticancer Potentials in Preclinical and Clinical Studies (pp. 123-124)
Daniel L. Pouliquen and Marc Grégoire
Chapter 63 – Mammary Glands, Aquaporins and Milk Production (pp. 125-126)
Ali Mobasheri
Chapter 64 – Science and Pseudo-Science of Milk Implications for Human Health (pp. 127-128)
A. Nikkhah
Chapter 65 – Ruminant Milk and Human Wellbeing: A Multi-Species Review of the Natural Relations (pp. 129-130)
A. Nikkhah
Chapter 66 – Colostral and Lactogenic Maternal Immunity: Humoral and Cellular Factors of Induction and Transmission to the Neonate (pp. 131-132)
H. Salmon
Chapter 67 – The Importance of Milk Fatty Acids in Human Nutrition (pp. 133-134)
Rey Gutiérrez Tolentino, Salvador Vega y León, Claudia Radilla Vázquez, María Radilla Vázquez, Samuel Coronel Nuñez and Marta Coronado Herrera
Chapter 68 – Investigations on the Geographical Origin of Cow Milk and Comparison of the Lipid Composition of Cow and Buffalo Milk by Means of Traditional and Innovative Physico-Chemical Analyses (pp. 135-136)
A. Sacco, D. Sacco, G. Casiello, V. Mazzilli, A. Ventrella and F. Longobardi
Chapter 69 – Alternative Approaches for the Prevention of Bovine Mastitis. Probiotics, Bioactive Compounds and Vaccines (pp. 137-138)
María Elena Fátima Nader-Macías, Cristina Bogni, Fernando Juan Manuel Sesma, María Carolina Espeche, Matías Pellegrino, Lucila Saavedra and Ignacio Frola
Chapter 70 – Milk Production of Holsteins under Mediterranean Conditions: Case of the Tunisian Population (pp. 139-140)
A. Ben Gara, B. Jemmali, H. Hammami, H. Rouissi, M. Bouallegue and B. Rekik
Chapter 71 – Fresh Ewe Milk Production and Cereal Nutrition: A Peripartal Interactive Model of Grain Choice and Level (pp. 141-142)
A. Nikkhah and M. Karam-Babaei
Chapter 72 – Fatty Acid Composition of Milk Lipids in Response to Dietary Fish and Safflower Oils (pp. 143-144)
K. L. Jacobsen, S. Harris, E. J. DePeters and S. J. Taylor
Chapter 73 – Genetic Factors and Dairy-Technological Valorisation of Milk (pp. 145-146)
Andrea Summer, Massimo Malacarne, Paolo Formaggioni, Piero Franceschi and Primo Mariani
Chapter 74 – Animal Welfare in Dairy Operations: A Postmodern View (pp. 147-148)
Zenobia C. Y. Chan and Wing-Fu Lai
Chapter 75 – Soy: Nutrition, Consumption and Heart Health (pp. 149-150)
Janice I. Harland, Elaine S. Krul, Ratna Mukherjea and Kevin Maki
Chapter 76 – Soy Isoflavones in Bone Health and Function (pp. 151-152)
Alessandra Bitto, Bruce P. Burnett and Francesco Squadrito
Chapter 77 – Soy‟s Potential Role in Weight Management (pp. 153-154)
Mark B. Cope, Ratna Mukherjea, Elaine Krul and David B. Allison
Chapter 78 – Antihypertensive Activity of Soy and Soy-Derived Compounds (pp. 155-156)
Kathleen M. Eyster, Nikolai P. Breitkopf and Douglas S. Martin
Chapter 79 – Mechanisms of Anti-Atherosclerotic Activity of Soy and Soy-Derived Compounds (pp. 157-158)
Shanmugam Nagarajan
Chapter 80 – Evaluation of Efficacy of Soy Isoflavones in Reducing the Menopausal Symptoms (pp. 159-160)
Márcia Constantino Colli, Cinthia Gandolfi Boer, Andréa Assunção Soares, Niladê Neves Rosinski Rocha, Adelar Bracht and Rosane Marina Peralta
Chapter 81 – Soy-Derived Compounds and Immune Response (pp. 161-162)
Tohru Sakai, Emi Shuto and Rie Tsutsumi
Chapter 82 – The Role of Non-isoflavone Phytochemicals in Soy-derived Health Benefits (pp. 163-164)
Xianli Wu, Jie Kang and Keshari M. Thakali
Chapter 83- Effect of Dietary Fermented Soybean on Physical Endurance in Mice (pp. 165-166)
Nakamichi Watanabe and Satomi Sakuda
Chapter 84 – Soy Consumption and Self-Reported Health (pp. 167-168)
Eef Hogervorst, Sumoryono, Ninu, Dwi Astuti, Sigit Prastowo, Amina Yesufu, Linda Kusdhany, Henry Setyawan, Dewi Praidini, Fidiansyah Murshid, Raden Ira Ismail, Philip Kreager, Xi Xin, Jen Stock, Angela Clifford, Stephan Bandelow, Sabarinah and Tri Budi Rahardjo
Chapter 85 – Soy Isoflavones: Bioorganic and Medicinal Chemistry of a Potent Compound Class (pp. 169-170)
Sebastian Seibt
Chapter 86 – Soy Plant Tissue Culture as an Alternative for Isoflavonoid Production (pp. 171-172)
A. Gueven and Z. Hicsasmaz
Chapter 87 – Removal of Antinutritional Factors in Soy-Based Foods Using Lactic Acid Bacteria (pp. 173-174)
Jean Guy LeBlanc, Marisa Garro, Graciela Rollan and Graciela Savoy de Giori
Chapter 88 – Soy Ingredient Addition to Nutritionally Fortified Baked Goods (pp. 175-176)
P. Roccia, P. D. Ribotta, G. T. Pérez and A. E. León
Chapter 89 – Increasing the Bioavailability of Soy Isoflavones Using Lactic Acid Bacteria (pp. 177-178)
Graciela Savoy de Giori, Jose Marazza, Jean Guy LeBlanc and Marisa Garro
Chapter 90 – Combustion of Biodiesel Fuel Made from Soybean Oil (pp. 179-180)
Charles K. Westbrook
Chapter 91 – Soy Isoflavone Genistein in Cancer Chemoprevention: Role of Endogenous Copper and Involvement of Reactive Oxygen Species (pp. 181-182)
Haseeb Zubair, Mohammad F. Ullah, Husain Y. Khan, Fazlul H. Sarkar, Aamir Ahmad, and Sheikh M. Hadi
Chapter 92 – Chemopreventive Role of Soybean Peptides against Cancer (pp. 183-184)
Chia-Chien Hsieh, Blanca Hernández-Ledesma and Ben O. de Lumen
Chapter 93 – Impact of Soyfood Intake on Breast and Endometrial Cancer Risk and Thyroid Function: Evaluating Safety Concerns (pp. 185-186)
Mark Messina
Chapter 94 – A Prospective Look at Genistein Use in Cancer Prevention and Treatment (pp. 187-188)
Amanda C. Sehmer, Aamir Ahmad, Yiwei Li, Bin Bao and Fazlul H. Sarkar
Chapter 95 – Metal and Polycyclic Aromatic Hydrocarbon Content of Products in Sugar Production (pp. 189-190)
Zita Šereš, Biljana Škrbić, Dragana Šoronja Simović, Biljana Pajin, Ljubica Dokić and Djordje Tadić
Chapter 96 – Bioprotective Effects of Sucrose and Trehalose on Proteins (pp. 191-192)
Salvatore Magazù, Federica Migliardo, Antonio Benedetto, Emanuele Calabrò, Roberto La Torre and Maria Teresa Caccamo
Chapter 97 – Influence of Sucrose on Surrounding Water by Extended Frequency Range Depolarized Light Scattering (pp. 193-194)
L. Lupi, L. Comez, M. Paolantoni, P. Sassi, A. Morresi and D. Fioretto
Chapter 98 – Improvement of Color and Functional Stability of Strawberry Jam by Impregnation with Sucrose (pp. 195-196)
Yoshiyuki Watanabe
Chapter 99 – The Effects of Sucrose on Neuronal Activity (pp. 197-198)
Elena Timofeeva and Arojit Mitra
Chapter 100 – Effect of the Addition of Sucrose in Rheological Properties (pp. 199-200)
Priscila Anadão
Chapter 101 – Reactions of Sucrose in the Presence of Solid Catalysts (pp. 201-202)
D. S. Pito and J. E. Castanheiro
Chapter 102 – Cytotoxic Potential of Sucrose Octaacetate from the Ethanol Extract of the Seeds of Annona Cornifolia A. St.-Hil. (Annonaceae) (pp. 203-204)
Luciana A. R. S. Lima, Tânia M. A. Alves, Carlos L. Zani, Lúcia P. S. Pimenta and Maria Amélia D. Boaventura
Chapter 103 – Myths and Facts on Cytosolic Sucrose Hydrolysis (pp. 205-206)
Walter A. Vargas, Mariana L. Martin and Graciela L. Salerno
Chapter 104 – Tea Polyphenols: Health, Bioavailability and Novel Use (pp. 207-208)
Kouass Sahbani Saloua, Kouass Salah and Landoulsi Ahmed
Chapter 105 – Green Tea and its Impact on Human Health: Myth or Scientific Truth? (pp. 209-210)
Branca M. Silva
Chapter 106 – Potential Health Benefits of Green Tea: Role of Epigallocatechin-3-Gallate in Prevention of Inflammatory Pathologies (pp. 211-212)
Esther Melgarejo, Miguel Ángel Medina, Francisca Sánchez-Jiménez and José Luis Urdiales
Chapter 107 – Effects of Green Tea Catechin Consumption on Cardiovascular Diseases (pp. 213-214)
Jun-ichi Suzuki, Mitsuaki Isobe, Ryuichi Morishita and Ryozo Nagai
Chapter 108 – Anti-diabetic Activity of Black, Green and Oolong Tea (pp. 215-216)
Hardik Gandhi and Aman Upaganlawar
Chapter 109 – Mechanisms Underlying Ischemic Stroke Prevention by Tea (Camellia Sinensis) (pp. 217-218)
Yuri N. Clement
Chapter 110 – Green Tea Polyphenolic Compounds and Cardiovascular Disorders (pp. 219-220)
Aman Upaganlawar and Hardik Gandhi
Chapter 111 – Tea and Healthy Skin (pp. 221-222)
Neti Waranuch and Wudtichai Wisuitiprot
Chapter 112 – Epigallocatechin-3-gallate (EGCG), a Constituent of Green Tea, and its Antifibrotic Effect (pp. 223-224)
O. A. Branford, A. O. Grobbelaar and K. J. Rolfe
Chapter 113 – Translational Research of the Green Tea Catechin, Epigallocatechin Gallate, as an HIV-1 Therapy (pp. 225-226)
Christina L. Nance and William T. Shearer
Chapter 114 – Passionflower Tea Consumption and Sleep Health (pp. 227-228)
Alice Ngan and Russell Conduit
Chapter 115 – Green Tea Consumption and Male Urinary Incontinence: A Community-based Study in Japan (pp. 229-230)
Andy H. Lee
Chapter 116 – Greenhouse Tomato Yield and Solar Radiation (pp. 231-232)
Tadahisa Higashide
Chapter 117 – Translocation and Distribution of Photosynthates in Tomato Plants (pp. 233-234)
Takashi Nishizawa and Yoshihiro Shishido
Chapter 118 – Sensing, Control and Instrumentation during Tomato Growth (pp. 235-236)
Federico Hahn
Chapter 119 – Libraries of Tomato Mutants Induced by Heavy-Ion Beam Irradiation: New Effective Method for Analyzing Functional Genomics (pp. 237-238)
Shunsuke Imanishi, Arisa Noguchi and Ichiro Honda
Chapter 120 – Application of Molecular Methods for Tomato Breeding: The Solanum/Clavibacter Pathosystem (pp. 239-240)
José Pablo Lara-Ávila, June Simpson and Ángel Gabriel Alpuche-Solís
Chapter 121 – Biocontrol of Fungal Diseases of Tomato: Contribution of Pseudomonas sp. PCI2 (pp. 241-242)
Nicolás A. Pastor, Susana B. Rosas, Javier A. Andrés, Marina C. Niederhauser and Marisa Rovera
Chapter 122 – Begomovirus Disease: The Most Devastating Disease of Cultivated Tomato (pp. 243-244)
Walter N. Leke, Abwe N. M. Dione, Sali A. Ndindeng and Noé Woin
Chapter 123 – Tomato Antioxidant Content as Influenced by Conventional and Organic Production Methods and Post Harvest Management (pp. 245-246)
Ruplal Choudhary and S. Alan Walters
Chapter 124 – Sustainable Integrated Disease and Pest Management in Commercial Tomato Production in Open Fields (pp. 247-248)
Bombiti Nzanza, Kgabo Pofu and Phatu Mashela
Chapter 125 – Trends in Foreign Trade Competitiveness for Fresh Tomato (pp. 249-250)
Jaime de Pablo, Miguel Giancintiv and Juan Uribe
Chapter 126 – The Chemical Composition and Nutritional Value of Tomatoes (pp. 25-252)
M. Hernández Suárez, E. M. Rodríguez Rodríguez and C. Díaz Romero
Chapter 127 – Factors Affecting the Antioxidant Content of Fresh Tomatoes and their Processed Products (pp. 253-254)
Norma Francenia Santos-Sánchez, Rogelio Valadez-Blanco and Raúl Salas-Coronado
Chapter 128 – Lycopene in Tomato Fruits and its Content Variation during the Ripening Process after Harvest (pp. 255-256)
Francelina Costa, Maria de Lurdes Baeta, David Saraiva, Maria da Conceição Castilho, Manuel Teixeira Verissimo and Fernando Ramos
Chapter 129 – Health Properties of Tomato Antioxidants (pp. 257-258)
Giulia Graziani, Antonello Santini and Alberto Ritieni
Chapter 130 – The Protective Effect of Tomato Juice on the Respiratory System (pp. 259-260)
G. S. Maritz and M. Mutemwa
Chapter 131 – Trace Elements: Effect on Tomato Plant and on Human Health After Consumption of Tomato Fruit and Tomato Fruit Food Products (pp. 261-262)
Charalampos Proestos, Ioannis N. Pasias, Vassiliki Papageorgiou, Konstantinos Barmperis and Nikolaos S. Thomaidis
Chapter 132 – Nutraceuticals Recovery from Tomato Processing Waste and by-Products: Lycopene (pp. 263-264)
Antonello Santini, Giulia Graziani and Alberto Ritieni
