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Elsevier

Fruit and Vegetable Nutrition

Practical Applications for Improving Human Health

  • 1 Edición - 1 de enero de 2027
  • Última edición
  • Editor: Yang Shan
  • Idioma: Inglés

Fruit and Vegetable Nutrition: Practical Applications for Improving Human Health provides insights into the nutritional benefits of fruits and vegetables, their role in human… Leer más

Descripción

Fruit and Vegetable Nutrition: Practical Applications for Improving Human Health provides insights into the nutritional benefits of fruits and vegetables, their role in human health, and practical applications for functional food innovation. Sections explore how certain fruits and vegetables such as berries, citrus, and nightshades can benefit chronic conditions such as cardiovascular disease, obesity, and diabetes while also linking diet to improved health outcomes. The book also addresses the role of fruits and vegetables and their vital bioactive compounds in the development of functional foods and nutraceuticals, offering insights for professionals who aim to create health-promoting products.

In addition, sections discuss how certain processing techniques can retain essential nutrients and improve food product quality and how specific combinations of fruits and vegetables can promote the growth of key gut bacteria, improving health status, inflammation, and the gut microbiome. The book concludes with the role of smart equipment in the fruit and vegetable industry to streamline quality and improve nutritional outcomes and how biosynthesis technology can offer advantages in the production of fruits and vegetables, thus contributing to sustainable practices.

Puntos claves

  • Explores how certain fruits and vegetables benefit cardiovascular disease, obesity, and diabetes, linking diet to improved health outcomes
  • Highlights new processing methods and the impact on fruit and vegetable nutrition
  • Discusses the emerging role of fruits and vegetables in the development of functional foods and nutraceuticals
  • Analyzes the role of smart equipment in the fruit and vegetable industry to streamline quality and improve nutritional outcomes
  • Examines the bioactive compounds that contribute to improved gut microbiome, antioxidant, antiinflammatory, and anticancer effects

De interès para

Researchers in the food and agricultural sciences in the fields of nutrition, product development and nutraceuticals specifically interested in fruit and vegetable science

Índice

1. Introduction to Fruit and Vegetable Nutrition

2. Emerging Nutritional Components in Fruits

3. Advanced Nutritional and Health Aspects of Vegetables

4. Innovative Processing Techniques and Their Impact on Nutritional Value

5. Nutritional and Health Benefits of Fruits and Vegetables in Modern Diet

6. Smart Equipment and Automated Production Lines

7. Artificial Intelligence in Fruit and Vegetable Industry

8. Biosynthesis and Sustainable Production of Fruits and Vegetables

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 1 de enero de 2027
  • Idioma: Inglés

Sobre el editor

YS

Yang Shan

Pro. Yang Shan, an academician of the Chinese Academy of Engineering, has been engaged in the storage, processing and comprehensive utilization of fruits and vegetables more than 40 years. His main research interests include fruit and vegetable storage and processing, comprehensive utilization of agricultural products, food quality safety and risk assessment, and food biotechnology. He is serving as the National "10,000 people plan" scientific and technological innovation leading talents; "Outstanding Scientific Research Talents" of the Ministry of Agriculture and Rural Affairs; the chief expert of the innovation team in key areas (Fruit and Vegetable Processing and Quality Safety) of the Ministry of Science and Technology; the director of the Fruit Processing (Standard) Professional Committee of the Agricultural Products Processing Technology Research and Development System of the Ministry of Agriculture and Rural Affairs; the director of National and Local Joint Engineering Laboratory for Comprehensive Utilization of Citrus Resources; the director of Agricultural Product Quality and Safety Risk Assessment Laboratory (Changsha); the director of Storage and Processing Sub-Technical Committee affiliated to National Fruit Standardization Committee (SAC/TC501/SC1).

Afiliaciones y experiencia
Professor and Vice-president, Hunan Academy of Agricultural Sciences, Beijing, China