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 INDICE: Overview of the kiwifruit - what it is, place in society today, world production and major producers, major uses, distinguishing features C. Ward Composition - overview and nutritional value L. Drummond Proteins and enzymes - actinidin, other significant proteins M Boland Fibre - composition, structures, functional properties Simms Vitamin C - bioavailability from kiwifruit M. Vissers Actinidin and digestion L. Kaur Mucin P. Moughan Digestion of fibre S. Henare Modification of colonic flora J. Ansell Effects on macronutrient bioavailability (glycemic effects) J. Monro Effects on markers for cardiovascular health Duttaroy DNA repair Collins Immune modulation M. Skinner Kiwifruit allergies M. Bublin Effects on nutrient bioavailability - minerals M. Kruger History of cultivation of kiwifruit cultivars, breeding, genetics R. Ferguson Secondary metabolites T. McGhie Effects on GIT motility L. Drummond
- ISBN: 978-0-12-394294-4
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 384
- Fecha Publicación: 18/03/2013
- Nº Volúmenes: 1
- Idioma: Inglés