This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms.
In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts.Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries,
horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
Tabela de Conteúdo
Chapter 1. Pea.- Chapter 2. Lotus (Nelumbo nucifera Gaertn).- Chapter 3. Beetroot.- Chapter 4. Lemongrass.- Chapter 5. Pumpkin.- Chapter 6. Tinda (Praecitrullus fistulosus).- Chapter 7. Turnip.- Chapter 8. Spinach.- Chapter 9. Bitter Gourd.- Chapter 10. Tomato (Solanum Lycopersicon).- Chapter 11. Radish.- Chapter 12. Dandelion (Taraxacum officinale).- Chapter 13. Drum stick (Moringa Oleifera).- Chapter 14. Mushroom.- Chapter 15. Yam.- Chapter 16. Leek (Allium ampeloprasum L.).- Chapter 17. Cucumber (Cucumis sativus L.).- Chapter 18. Taro (Colocasia esculenta).- Chapter 19. Cocunut.- Chapter 20. Walnut.- Chapter 21. Almond.- Chapter 22. Water chestnut (Trapanatans).- Chapter 23. Horse Chestnut.- Chapter 24. Sweet Chestnut.- Chapter 25. Pistachio.- Chapter 26. Peanut.- Chapter 27. Raisin.- Chapter 28. Cashew Nut (Anacardium occidentale).- Chapter 29. Hazelnut.
Sobre o autor
Gulzar Ahmad Nayik is currently working as Assistant Professor (Cont.) at the Department of Food Science & Technology, Govt. Degree College, Shopian, J&K, India. He completed his Masters Degree in Food Technology at IUST, Awantipora, India and his Ph D at SLIET, Punjab, India. He has published over 40 peer-reviewed research / review papers, several book chapters, and one textbook. Dr. Nayik was shortlisted twice for the prestigious INSPIRE-Faculty Award in 2017 and in 2018 from INSA New Delhi. Recently he was nominated for India’s prestigious National Award (INSA Medal for Young Scientists-2019-20). Dr. Nayik is also an Editor, Associate Editor, Assistant Editor & Reviewer for many journals, and a member of various associations like WASET, AFSTI, IFERP, IAJC, ASR, ACSE etc. He is a recipient of the Top Peer Reviewer Award 2019 from Web of Sciences.
Amir Gull is currently working as a Senior Research Fellow at the Department of Food Science &Technology, University of Kashmir, Srinagar, J&K, India. He completed his Masters Degree in Food Technology at Islamic University of Science & Technology, Awantipora, J&K, India and his Ph D at Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr. Gull has published many peer-reviewed research papers and review papers in reputed journals, together with several book chapters. Dr. Gull’s main research activities include developing functional food products from millets. In addition to serving as an editorial board member and reviewer for several journals, he is an active member of the Association of Food Scientists and Technologists India. He is also a recipient of the MANF from UGC India.
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