Table of contents
Chapter 1 - Bioactive/nutraceutical compounds in fruit that optimize human health benefits:
Federica Blando and Miriana Durante, Institute of Sciences of Food Production (ISPA), Italy; and B. Dave Oomah, formerly Pacific Agri-Food Research Centre, Canada;
1 Introduction
2 Polyphenols
3 Carotenoids
4 Vitamin C
5 Production practices that influence bioactive compound synthesis
6 Future trends and conclusion
7 Where to look for further information
8 References
Chapter 2 - The nutritional and nutraceutical/functional properties of mangoes:
Laurent Urban, University of Avignon, France; Mônica Maria de Almeida Lopes and Maria Raquel Alcântara de Miranda, Federal University of Ceará, Brazil;
1 Introduction
2 Health benefits of mango fruits
3 Increasing phytochemical concentrations in mango fruits
4 Pre- and post-harvest factors influencing bioactive compounds of mango fruits
5 Case study: low fluence pulsed light to enhance mango phytochemical content
6 Future trends and conclusion
7 Where to look for further information
8 References
Chapter 3 - Genetic engineering of tomato to improve nutritional quality, resistance to abiotic and biotic stresses, and for non-food applications:
B. Kaur and A. K. Handa, Purdue University, USA; and A. K. Mattoo, USDA-ARS, USA;
1 Introduction
2 History of tomato transformation and challenges
3 Genetic engineering of tomato for fruit quality and shelf life
4 Abiotic stress tolerance in tomato
5 Biotic stress tolerance
6 Tomato as a model system for biopharming
7 Future trends and conclusion
8 Where to look for further information
9 Acknowledgements
10 References
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