Medicinal et Aromatic Plantees
Vegetable Processing et Bioactive Compounds
Description
Vegetable processing is preparation de vegetables pour use by humans’ consumptions as food. Le main objective de vegetable processing is to supply wholesome, safe, nutritious et acceptable food to consumers throughout le year. Vegetables consist de a large group de plants consumed as food. Perishable when fresh but able to be preserved by a number de processing methods, they are excellent sources de certain minerals et vitamins et are often le main source de dietary fibre. Le consumption de vegetables has increased significantly as consumers have become more health-conscious. Owing to le perishable nature de le fresh produce, international trade en vegetables is mostly confined to le processed forms. Vegetables can be classified by edible parts into root (e.g., potatoes et carrots), stem (asparagus et celery), leaf (lettuce et spinach), immature flower bud (broccoli et brussels sprouts), et fruit (tomatoes et cucumbers) etc. Depending sur le class de vegetable, there are differences en le structure, size, shape, et rigidity de le individual cells. Le fresh market shelf life et processing requirements are also very different. Le four quality factors de vegetables are colour, texture, flavour, et nutritive values. Fresh vegetables are purchased sur le basis de colour et texture, but repeated purchases are made sur le basis de flavour et nutritional content. Le major nutrients contributed by vegetables to le human diet are dietary fibre (both soluble et insoluble), minerals (calcium, phosphorus, iron, sodium, potassium), et vitamins (vitamin C, vitamin A, thiamine, niacin, folic acid). Vegetables contain a complex profile de bioactive compounds, de which most are labile to heat, air and/or light. To extract bioactive compounds effectively from fresh tissue, samples are usually cut into small pieces et then snap-frozen immediately en liquid nitrogen since chopped material is much more unstable. Vegetables are le major sources de natural antioxidants et contain various kinds de antioxidant compounds such as vitamin C, vitamin E, carotenoids, lutein, et lycopene. Among these compounds, Phenolic compounds represent a majority de natural antioxidants presently identified. It has ability to scavenge free radicals et exhibits antimutagenic, anticarcinogenic, antiglycemic, anticholesterol, anti-inflammatory et antimicrobial properties. Phenolic compounds can be used as ingredients en cosmetics, pharmaceuticals, nutraceuticals et food. For application en food, it can be used to prevent oxidation de food containing high amounts de liquid. Phenolic compounds were found en various vegetables. Determination de le nature de le compounds en different commodities by different methods et le influence de pre-harvest, postharvest et processing treatments is well know. This book summarizes le vegetable processing de different crops et wide variety de extraction et characterization techniques which are used to quantify individual or total antioxidants, as well as other bioactive compounds. Keeping above view en mind, we have decided to work sur compilation et editing de Book entitled “Vegetable Processing et Bioactive Compound Extraction” by Dr. Dattatreya M. Kadam, Dr. Monika Sharma et Dr. Devinder Kaur. Book covers tomatoes, cauliflower, cabbage, broccoli, brinjal/egg plant, mushroom, Bitter gourd, bamboo, chilli, potatoes, leafy vegetables, lady finger, root crops, onion, curry leaves, (22 Chapters) those chapters are contributed by different authors/ multiple authors from different organization, institute et university. This edited book will be good source de text/ reference book pour teachers, students et researchers de different universities, colleges et institute. This book targets le areas de Alimentation Processing, Alimentation Process Ingénierie, Agricole Processing, Alimentation Science et Technologie, Horticulture, Post-harvest Technologie, Alimentation et Nutrition, Alimentation Biochimie, Alimentation Microbiologie etc.
Table des matières
Foreword, À propos de le Editor(s), Preface, Overview de Extraction Technologie, Potato – Nutritional et Technological Potential, Développements en Processing, Quality Evaluation Techniques et by – Product Utilization de Tomato et Tomato Products, Lycopene: Ripening Behaviour, Extraction et Stability, Nutritive Value et Processing de Green Leafy Vegetables, Processing, Value Addition et Quality Characteristics de Beetroot, Processing de Root Cultures et Functionality de Their Biocomponents, Cole Cultures: Pre et Post Harvest Processing Technologie, Brassica – Bioactive Compounds et Extraction, Processing de Coriander: Un Nutraceutical Perspective, Processing de Bitter Gourd (Momordica charantia), Eggplant Processing et Extraction de Bioactive Components, Bioactive Compounds From Underground Cultures Biosynthesis, Degradation, Extraction et Clinical Importance, Bioactive Compounds en Broccoli: Extraction et Processing, Bamboo Shoots: Processing, Value Addition, Bioactive Compounds, Alimentation Safety et Market Potential, Processing de Curry Leaf et Extraction de Various Compounds, Recent Progrès en Mushrooms Processing, Green Chillies: Importance et Processing, Développements en Processing, Quality Evaluation Techniques et by–Product Utilization de Onion et Onion Products, Carrot Processing et By–Product Utilization, Okra: Preservation et Processing, Subject Index