Fruit Juices: Types, Nutritional Composition and Health Benefits

Katherlyn Elizabeth Elder (Editor)

Series: Nutrition and Diet Research Progress
BISAC: HEA048000

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$255.00

Volume 10

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Fruit juice is a popular choice of beverage for both adults and children because of the flavor and vibrant colors. Fruit juice has many health benefits associated with it. There are various types of fruits, which grow in different parts of the world, and each one differs greatly from one another. Each fruit has particular chemical characteristics, colors and flavors, and although their consumption should be included in a healthy diet, it’s consumption is a choice dependent on personal taste.

Fruit juice, depending on the fruit used, has many minerals, trace minerals and macro minerals, which all have an important role in two general body functions: building and regulating. This book discusses the nutritional composition and health benefits of several different fruit, which include elderberries, noni, açai, oranges, other citrus fruits, Brazilian yellow passion fruit and blackberries. (Imprint: Nova)

Preface

Chapter 1. Elderberry Juice Composition and Health Benefits
Robert E. Smith, Kevin Tran, Kristy M. Richards, Sean Ryan, Rensheng Luo, Ângelo C. Salvador, Armando J. D. Silvestre and Sílvia M. Rocha (Park University, Parkville, MO, USA)

Chapter 2. Noni Composition and Health Benefits
Robert E. Smith, Kevin Tran, Kristy M. Richards, Sean Ryan, Rensheng Luo and Modesto Antonio Chaves (Park University, Parkville, MO, USA)

Chapter 3. Açaí Composition and Health Benefits
Robert E. Smith, Kevin Tran, Kristy M. Richards, Cynthia Smith, Rensheng Luo and Armando A. U. O. Sabaa-Srur (Park University, Parkville, MO, USA)

Chapter 4. Overview of Fruit Juices‘ Composition: Health Benefits
Cristina Maria Martins Almeida (Faculty of Pharmacy of University of Lisbon, The Institute for Medicines and Pharmaceutical Sciences, Department of Toxicological and Bromatological Sciences, Lisbon, Portugal)

Chapter 5. Effect of Processing on the Phenolic Compounds and Antioxidant Activity of Fruit Juices
Raquel de Pinho Ferreira Guiné and Maria João Barroca (CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, Portugal)

Chapter 6. Ascorbic Acid in Orange Juice-Based Beverages Processed by Pulsed Electric Fields
Juana M. Carbonell-Capella, Francisco J. Barba, Ana Zulueta, María J. Esteve and Ana. Frígola (Department of Nutrition and Food Chemistry, Universitat de València, Avda Vicent Andrés Estellés, Burjassot, Spain)

Chapter 7. Impact of Fruit Juices Consumption on Non-Enzymatic Antioxidant Capacity in Humans: An Updated Review
Antonio Cilla, Guadalupe Garcia-Llatas and María Jesús Lagarda (Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain)

Chapter 8. Brazilian Yellow Passion Fruit Juice - Characterization and Byproducts during the Fruit Ripening
Luciana Neves Ellendersen, Maria Helene Giovanetti Canteri, Flávia Roberta Buss Marenda, Bruna Borges Mlynarczuck and Maria Lúcia Masson (Federal University of Paraná/PNPD/CAPES, Curitiba, Brazil)

Chapter 9. The Composition and Health Benefits of Citrus Juice
Dong-Ping Xu, Sha Li, An-Na Li, Xiang-Rong Xu, Fang Wang, Yu-Jie Zhang and Hua-Bin Li (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China)

Chapter 10. Novel Fruit Juice Beverages with Health-Promoting Bioactives for ―Everyday Consumption
Dongxiao Sun-Waterhouse and Geoffrey I. N. Waterhouse (School of Chemical Sciences, The University of Auckland, Auckland, New Zealand, and others)

Chapter 11. Potential Health Benefits of Juice Berries, Blackberry (Rubus sp.), Uvaia (Eugenia pyriformis Camb), Araza (Psidium cattleyanum Sabine)
Maria Rosana Ramirez (Investigator of The National Scientific and Technical Research Council, Centre Research and Transfer University of Entre Ríos, Argentina)

Chapter 12. Application of Electronic Senses for Taste and Odor Evaluation of Fruit Juices
Zoltán Kovács, Dániel Szöllősi, László Sipos, Zoltán Kókai, Daniel Varga, Robert Romvári and András Fekete (Department of Physics and Control, Corvinus University of Budapest, Faculty of Food Science, Budapest, Hungary)

Chapter 13. Fruit Juices As Probiotic Carriers
C. Senaka Ranadheera, P. H. P. Prasanna and Janak K. Vidanarachchi (Department of Animal & Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Anuradhapura, Sri Lanka)

Chapter 14. Review: Chemistry and Testing of Fruit Juices
N. F. Hiten, R. Rossouw, W. Kühn and M. A. Stander (Central Analytical Facilities, Stellenbosch University, Stellenbosch, South Africa)

Index

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