| Description |
1 online resource |
| Series |
Nutrition and diet research progress |
|
Nutrition and diet research progress series.
|
| Contents |
STRAWBERRIES: CULTIVATION, ANTIOXIDANT PROPERTIES AND HEALTH BENEFITS; STRAWBERRIES: CULTIVATION, ANTIOXIDANT PROPERTIES AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: CROPPING STRAWBERRY FOR IMPROVING PRODUCTIVITY AND ENVIRONMENTAL SUSTAINABILITY; ABSTRACT; INTRODUCTION; ACKNOWLEDGMENTS; REFERENCES; Chapter 2: IMPACT OF PROCESSING ON NUTRITIONAL AND FUNCTIONAL PROPERTIES OF STRAWBERRY; ABSTRACT; 1. INTRODUCTION; 2. GENERAL PROCEDURES FOR STRAWBERRY PHYTOCHEMICALS ANALYSIS; 3. THERMAL PROCESSING TECHNIQUES APPLIED TO STRAWBERRY |
|
CONCLUSIONREFERENCES; Chapter 3: ANTHOCYANINS CONSTITUENTS, ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITY OF STRAWBERRIES: COMPARISON WITH OTHER BERRY FRUITS; ABSTRACT; 1. INTRODUCTION; 2. MATERIALS AND METHODS; 3. RESULTS; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 4: IMPACT OF MINIMAL PROCESSING AND STORAGE ON STRAWBERRY FUNCTIONAL AND NUTRITIONAL QUALITY; ABSTRACT; LIST OF ABBREVIATIONS; INTRODUCTION; PROCESSING; STORAGE CONDITIONS; CONCLUSION; REFERENCES; Chapter 5: TRADITIONAL AND EMERGING TECHNOLOGIES FOR STRAWBERRY PROCESSING; ABSTRACT; 1. INTRODUCTION |
|
2. TRADITIONAL WASHINGS WITH CHEMICAL SOLUTIONS3. CONVENTIONAL THERMAL TREATMENTS; 4. INNOVATIVE NON-THERMAL TREATMENTS; 5. CONVENTIONAL STORAGE AT LOW TEMPERATURES; 6. FINAL REMARKS; ACKNOWLEDGMENTS; REFERENCES; Chapter 6: STRAWBERRY MICROPROPAGATION AND SOMACLONAL VARIATION; ABSTRACT; INTRODUCTION; IN VITRO SHOOT PROLIFERATION; ONE STEP MICROPROPAGATION PROTOCOL; ADVENTITIOUS SHOOT REGENERATION; SOMATIC EMBRYOGENESIS; BIOREACTOR MICROPROPAGATION; GROWTH OF MICROPROPAGULES; ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITY IN MICROPROPAGULES; SOMACLONAL VARIATION AND CLONAL FIDELITY; CONCLUSION |
|
6. NUTRITION VALUES7. FACTORS OF HIGH YIELD; REFERENCES; Chapter 9: STRAWBERRIES: ANTIOXIDANT PROPERTIES, HEALTH BENEFITS AND INNOVATIVE TECHNOLOGIES; ABSTRACT; 1.1. ANTIOXIDANT PROPERTIES; 1.2. HEALTH BENEFITS; 1.3. INNOVATIVE TECHNOLOGIES; REFERENCES; Chapter 10: WILD AND CULTIVATED STRAWBERRIES: DIVERSITY, PIGMENTS AND METABOLIC CHANGES; ABSTRACT; 1. BIODIVERSITY OF STRAWBERRIES; 2. PIGMENTS PRODUCTION AND OTHER COMPOUNDS IN STRAWBERRIES; REFERENCES; Chapter 11: NUTRIENT MANAGEMENT IN STRAWBERRY: EFFECTS ON YIELD, QUALITY AND PLANT HEALTH; ABSTRACT; INTRODUCTION; MACRONUTRIENTS |
| Summary |
Strawberry is among the most widely consumed fruits in the world and its cultivation is increasing worldwide. It is a microclimatic crop, which means that its behaviour may vary considerably depending on many agronomical and environmental factors such as temperature, light, moisture, soil type, etc. Strawberry production requires the input of large amounts of water because of its shallow rooting system, its high leaf area and the large water content of the fruit. This book discusses the cultivation of strawberries as well as the antioxidant properties and health benefits of consuming them |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Strawberries -- Health aspects
|
|
Strawberries -- Physiological effect
|
|
GARDENING -- Fruit.
|
|
TECHNOLOGY & ENGINEERING -- Agriculture -- General.
|
| Form |
Electronic book
|
| Author |
Malone, Nathan
|
| LC no. |
2020679276 |
| ISBN |
9781633215511 |
|
1633215512 |
|
