000			02096cam a2200277zu 4500
001			88963838
003			FRCYB88963838
005			20250429182157.0
006			m o d
007			cr un
008			250429s2020 fr | o|||||0|0|||eng d
020			_a9780128127803
035			_aFRCYB88963838
040			_aFR-PaCSA _ben _c _erda
100	1		_aJaiswal, Amit K.
245	0	1	_aNutritional Composition and Antioxidant Properties of Fruits and Vegetables _c['Jaiswal, Amit K.']
264		1	_bAcademic Press _c2020
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aJaiswal, Amit K.
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88963838 _qtext/html _a
520			_aNutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions. - Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables - Presents recent epidemiological information on the health benefits of fresh produce - Provides in-depth information about the antioxidant properties of a range of fruits and vegetables
999			_c1326572 _d1326572