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020    |z9780813811734 
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035    (Au-PeEL)EBL1104472 
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050  4 TX397 -- .D75 2013eb 
082 0  615.3/21 
100 1  Alasalvar, Cesarettin 
245 10 Dried Fruits :|bPhytochemicals and Health Effects 
250    1st ed 
264  1 Somerset :|bJohn Wiley & Sons, Incorporated,|c2013 
264  4 |c©2012 
300    1 online resource (510 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  Hui: Food Science and Technology Ser. ;|vv.8 
505 0  Intro -- Dried Fruits : Phytochemicals and Health Effects 
       -- Contents -- List of Contributors -- Preface -- 1 
       Composition, phytochemicals, and beneficial health effects
       of dried fruits: an overview -- 1.1 Introduction -- 1.2 
       Compositional and nutritional characteristics of dried 
       fruits -- 1.3 Phytochemicals in dried fruits -- 1.4 
       Beneficial health effects of dried fruits -- 1.5 
       Commercial products and industrial applications of dried 
       fruits -- 1.6 Conclusions -- References -- 2 Cancer 
       chemopreventive effects of selected dried fruits -- 2.1 
       Chemoprevention: an overview -- 2.2 The promise of dried 
       fruits in cancer prevention -- 2.3 Dried fruits as a 
       potential source of chemopreventive phytochemicals -- 2.4 
       Biochemical basis of chemoprevention with dried fruits -- 
       2.5 Chemopreventive properties of bioactive substances 
       derived from selected dried fruits -- 2.5.1 Amla (Indian 
       gooseberries) fruits -- 2.5.2 Avocados -- 2.5.3 Berries --
       2.5.4 Mangoes -- 2.5.5 Mangosteens -- 2.5.6 Persimmons -- 
       2.5.7 Prunes -- 2.5.8 Raisins -- 2.5.9 Kiwi fruits -- 
       2.5.10 Other dried fruits -- 2.6 Conclusions -- 
       Acknowledgments -- References -- Part 1 Dried Berries -- 3
       Phytochemicals and health benefits of blackberries and 
       black currants -- 3.1 Introduction -- 3.2 Compositional 
       and nutritional characteristics of blackberries and black 
       currants -- 3.2.1 Dietary fiber -- 3.2.2 Vitamin C -- 
       3.2.3 Vitamin E -- 3.2.4 Sugars -- 3.2.5 Minerals -- 3.2.6
       Amino acids -- 3.3 Phytochemicals in blackberries and 
       black currants -- 3.3.1 Flavonoids -- 3.3.2 Phenolic acids
       -- 3.3.3 Tannins -- 3.3.4 Carotenoids -- 3.3.5 Other 
       phytochemicals -- 3.4 Health benefits of blackberries and 
       black currants -- 3.4.1 Antioxidant activities -- 3.4.2 
       Anticancer activities -- 3.4.3 Anti-inflammatory 
       activities -- 3.4.4 Other bioactivities 
505 8  3.5 Commercial products and industrial applications of 
       blackberries and black currants -- 3.5.1 Juices -- 3.5.2 
       Jams -- 3.5.3 Wines -- 3.5.4 Canned fruits -- 3.6 Drying 
       effects on antioxidant capacities and phenolics of 
       blackberries and black currants -- 3.7 Conclusions -- 
       References -- 4 Dried blueberries: the effects of 
       processing on health-promoting compounds -- 4.1 
       Introduction -- 4.2 Varieties and composition -- 4.3 
       Compositional and nutritional characteristics of 
       blueberries -- 4.3.1 Macro- and micronutrients -- 4.3.2 
       Dietary fiber -- 4.3.3 Sugars and organic acids -- 4.4 
       Phytochemicals -- 4.5 Health effects related to 
       blueberries -- 4.5.1 Micronutrients and health -- 4.5.2 
       Blueberry phytochemicals and health -- 4.6 Effects of 
       processing on blueberry components -- 4.6.1 Importance of 
       blueberry processing -- 4.6.2 General effects of heat, 
       oxygen, and enzymes -- 4.6.3 Juices, purees, and canning -
       - 4.6.4 Freezing -- 4.6.5 Drying -- 4.7 Conclusions -- 
       References -- 5 Functional characteristics of dried 
       cranberries -- 5.1 Introduction -- 5.2 Composition and 
       nutritional characteristics of dried cranberry powder -- 
       5.2.1 Composition of fresh cranberries and modifications 
       imposed by dehydration -- 5.2.2 Nutrient and phytonutrient
       composition of dried cranberry powder -- 5.3 Natural 
       antioxidants in dried cranberry powder -- 5.4 Health 
       effects of dried cranberry powders -- 5.4.1 Pathogen 
       interactions -- 5.4.2 Antioxidant mechanisms or reduction 
       of oxidative stress and enzyme activity, signal 
       transduction, and protein expression and activity -- 5.4.3
       Absorption of phenols from cranberry powder -- 5.5 Food 
       applications of dried cranberry powders -- 5.5.1 Meats, 
       poultry, and fish -- 5.5.2 Cereals -- 5.6 Conclusions -- 
       References -- 6 Phytochemicals and health benefits of goji
       berries -- 6.1 Introduction -- 6.2 Functional components 
       in goji berries 
505 8  6.2.1 Polysaccharides -- 6.2.2 Carotenoids -- 6.2.3 
       Phenolics -- 6.2.4 Other bioactive components -- 6.3 
       Health benefits of goji berries -- 6.4 Conclusions -- 
       References -- 7 Dried mulberries: phytochemicals and 
       health effects -- 7.1 Introduction -- 7.2 Drying of 
       mulberries -- 7.3 Compositional and nutritional 
       characteristics of mulberries -- 7.4 Phytochemicals in 
       mulberries and their by-products -- 7.4.1 Flavonoids -- 
       7.4.2 Anthocyanins -- 7.4.3 Polyhydroxylated alkaloids -- 
       7.4.4 Hydroxystilbenes -- 7.5 Natural antioxidants in 
       mulberries -- 7.6 Health effects of mulberries -- 7.6.1 
       Anticancer activities -- 7.6.2 Cardioprotection -- 7.6.3 
       Diabetes -- 7.6.4 Alzheimer's disease -- 7.6.5 
       Hyperpigmentation disorders -- 7.7 Food application of 
       mulberries and their by-products -- 7.7.1 Mulberry fruits 
       and their products -- 7.7.2 Mulberry leaves -- 7.8 
       Conclusions -- References -- 8 Dried raspberries: 
       phytochemicals and health effects -- 8.1 Introduction -- 
       8.2 Dehydration of raspberries -- 8.3 Phytochemicals in 
       dried raspberries -- 8.3.1 Flavonoids -- 8.3.2 Phenolic 
       acids -- 8.3.3 Tannins -- 8.4 Antioxidants in dried 
       raspberries -- 8.5 Health benefits of dried raspberries --
       8.6 Conclusions -- References -- 9 Phytochemical 
       antioxidants and health benefits of dried strawberries -- 
       9.1 Introduction -- 9.2 Phytochemicals -- 9.2.1 
       Hydrolyzable tannins -- 9.2.2 Anthocyanins -- 9.2.3 
       Flavonols and flavanols -- 9.2.4 Hydroxycinnamic acid 
       derivatives -- 9.3 Factors affecting phytochemicals -- 
       9.3.1 Genetics and environment -- 9.3.2 Postharvest 
       storage -- 9.3.3 Food processing (drying methods) -- 9.4 
       Health benefits of strawberries -- 9.4.1 In vitro 
       biological activities -- 9.4.2 In vivo effects in animals 
       -- 9.4.3 In vivo effects in humans -- 9.4.4 
       Bioavailability -- 9.5 Conclusions -- References 
505 8  10 Beneficial effects of dried berry fruits in human 
       health and disease prevention -- 10.1 Introduction -- 10.2
       Antioxidant protection -- 10.3 Cardiovascular health and 
       metabolic syndrome -- 10.3.1 Atherosclerosis -- 10.4 
       Neuroprotection -- 10.5 Anticancer activity -- 10.5.1 Anti
       -angiogenic properties -- 10.5.2 Antiproliferative 
       cellular activities and viability -- 10.5.3 In vivo 
       anticancer studies -- 10.6 Helicobacter pylori and 
       inflammatory response -- 10.6.1 Inhibitory effect of berry
       anthocyanins on Helicobacter pylori-induced IL-8 
       production in gastric MKN45 cells -- 10.7 Diabetes and 
       vision -- 10.8 Conclusions -- References -- Part 2 
       Nontropical Dried Fruits -- 11 Phytochemicals and health 
       benefits of dried apple snacks -- 11.1 Introduction -- 
       11.2 Food applications of dried apple snacks -- 11.3 
       Effects of drying methods and vacuum impregnation (VI) on 
       apple phytochemicals -- 11.3.1 Drying methods -- 11.3.2 
       Vacuum impregnation (VI) -- 11.4 Antioxidant capacity of 
       dried apple snacks -- 11.5 Compositional and nutritional 
       characteristics of dried apple snacks -- 11.6 Health 
       benefits of fresh and dried apples -- 11.7 Conclusions -- 
       References -- 12 Phytochemicals and health benefits of 
       dried apricots -- 12.1 Introduction -- 12.2 Production -- 
       12.2.1 Dehydration methods -- 12.3 Compositional and 
       nutritional characteristics of dried apricots -- 12.3.1 
       Proximate composition -- 12.3.2 Vitamins and minerals -- 
       12.4 Phytochemicals in dried apricots -- 12.4.1 
       Polyphenols -- 12.4.2 Carotenoids -- 12.5 Antioxidant 
       activity of dried apricots -- 12.6 Chemical changes during
       drying of apricots -- 12.6.1 Enzymatic browning -- 12.6.2 
       Non-enzymatic browning -- 12.7 Effects of sulfur treatment
       on phytochemical content of apricots -- 12.8 Health 
       benefits of dried apricots -- 12.9 Conclusions -- 
       References -- 13 Dried cherries: phytochemicals and health
       perspectives 
505 8  13.1 Introduction -- 13.2 Production -- 13.3 Methods of 
       drying -- 13.4 Nutritional characteristics -- 13.4.1 
       Protein -- 13.4.2 Fiber -- 13.4.3 Vitamins -- 13.5 
       Antioxidant phytochemicals -- 13.6 Health benefits -- 
       13.6.1 Inflammation -- 13.6.2 Melatonin and sleep -- 
       13.6.3 Cancer -- 13.6.4 Cardiovascular disease -- 13.6.5 
       Diabetes -- 13.7 Conclusions -- References -- 14 Dried 
       citrus fruits: phytochemicals and health beneficial 
       effects -- 14.1 Introduction -- 14.2 Compositional and 
       nutritional characteristics of citrus -- 14.2.1 Structure 
       of citrus fruit -- 14.2.2 Nutritional characteristics of 
       citrus fruits -- 14.3 Phytochemicals in citrus -- 14.3.1 
       Flavanones -- 14.3.2 Flavones -- 14.3.3 Flavonols -- 
       14.3.4 Polymethoxyflavones -- 14.3.5 Hydroxycinnamic acids
       -- 14.3.6 Limonoids -- 14.3.7 Adrenergic amines -- 14.4 
       Health effects of dried citrus peels -- 14.4.1 
       Antimicrobial activity -- 14.4.2 Antiviral activities -- 
       14.4.3 Antioxidant activity -- 14.4.4 Hypoglycemic 
       activity -- 14.4.5 Hypolipidemic activity -- 14.4.6 
       Thermogenic and lipolytic activities -- 14.4.7 
       Antiproliferative activity -- 14.4.8 Anti-inflammatory 
       activity -- 14.5 Food application of citrus and their by-
       products -- 14.5.1 Dried citrus peels -- 14.5.2 Dried sour
       orange -- 14.5.3 Preserved kumquat -- 14.5.4 Dried lemon -
       - 14.6 Conclusions -- References -- 15 Functional 
       characteristics of dried figs -- 15.1 Introduction -- 15.2
       Compositional and nutritional characteristics of fresh and
       dried figs -- 15.3 Phytochemicals in dried figs -- 15.3.1 
       Antioxidant activity and quality of antioxidants -- 15.3.2
       Phenolics -- 15.3.3 Phenolic acids -- 15.3.4 Carotenoids -
       - 15.4 Health benefits of dried figs -- 15.5 Conclusions -
       - References -- 16 Drying nectarines: functional compounds
       and antioxidant potential -- 16.1 Introduction -- 16.2 How
       to dry nectarines 
505 8  16.3 Compositional and nutritional characteristics of 
       dried nectarines 
520    Associate Professor Cesarettin Alasalvar, TÜBÝTAK Marmara 
       Research Centre, Food Institute, Gebze-Kocaeli, Turkey   
       Professor Fereidoon Shahidi, Department of Biochemistry, 
       Memorial University of Newfoundland, St John's, 
       Newfoundland and Labrador, Canada 
588    Description based on publisher supplied metadata and other
       sources 
590    Electronic reproduction. Ann Arbor, Michigan : ProQuest 
       Ebook Central, 2020. Available via World Wide Web. Access 
       may be limited to ProQuest Ebook Central affiliated 
       libraries 
650  0 Dried fruit -- Health aspects.;Phytochemicals -- Health 
       aspects 
655  4 Electronic books 
700 1  Shahidi, Fereidoon 
776 08 |iPrint version:|aAlasalvar, Cesarettin|tDried Fruits : 
       Phytochemicals and Health Effects|dSomerset : John Wiley &
       Sons, Incorporated,c2013|z9780813811734 
830  0 Hui: Food Science and Technology Ser 
856 40 |uhttps://ebookcentral.proquest.com/lib/sinciatw/
       detail.action?docID=1104472|zClick to View