Nutritional Benefits of Kiwifruit Advances in Food and Nutrition Research Series, Vol. 68
Auteur : BOLAND Mike
Kiwifruit have long been known as a decorative and exotic fruit that can be used in desserts and fresh fruit collations. What is less well known is that kiwifruit contain a range of constituents with valuable health-beneficial properties. These range from high levels of high-impact vitamin C to enzymes that assist with digestion, and polysaccharides that promote gut health. This volume for the first time brings together all the known health and nutrition benefits of kiwifruit in a series of chapters written by authors who are authorities in their fields.
- The latest important information for food scientists and nutritionists
- Peer-reviewed articles by a panel of respected scientists
- The go-to series since 1948
Overview of the kiwifruit – what it is, place in society today, world production and major producers, major uses, distinguishing features
Composition – overview and nutritional value
Proteins and enzymes – actinidin, other significant proteins
Fibre – composition, structures, functional properties
Vitamin C – bioavailability from kiwifruit
Actinidin and digestion
Digestion of fibre
Modification of colonic flora
Effects on macronutrient bioavailability (glycemic effects)
Effects on markers for cardiovascular health
Effects on nutrient bioavailability – minerals
History of cultivation of kiwifruit cultivars, breeding, genetics
Effects on GIT motility
Researchers and professionals involved in nutrition, health, fruit science and food science in general
Date de parution : 03-2013
Ouvrage de 384 p.
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
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