Effective processing methods for fruits and vegetables

2018 ◽  
pp. 253-264
Author(s):  
Maria Aslam ◽  
Sidra Khalid ◽  
Hafsa Kamran
Keyword(s):  
Fruits And Vegetables ◽  
Processing Methods

scholarly journals Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods

2015 ◽  
Vol 06 (03) ◽  
pp. 299-313 ◽  
Author(s):  
Emy Njoh Ellong ◽  
Corinne Billard ◽  
Sandra Adenet ◽  
Katia Rochefort
Keyword(s):  
Vitamin C ◽  
Fruits And Vegetables ◽  
Tropical Fruits ◽  
Processing Methods

scholarly journals UNIQUE FEATURES OF UTILIZATION OF HORTICULTURAL CROPS IN KOREA

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 700b-700
Author(s):  
Seung Koo Lee
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Red Pepper ◽  
Traditional Foods ◽  
Processing Methods ◽  
Horticultural Crops ◽  
Soybean Paste ◽  
Different Types ◽  
Horticultural Products ◽  
Fermented Products

Kimchi is a kind of a spicy fermented pickle, and there are many varieties of kimchi depending on processing methods, seasons, and the availability of certain vegetables. Kimchi contains good amounts of nutrients and stimulates the appetite. The taste of kimchi is attributed to the unique blending and fermentation of ingredients. Detailed information about kimchi preparations and raw materials will be discussed. Various utilization methods of other horticultural products unique in Korea will be outlined. Types of processing include the salting, drying, and fermenting of fruits and vegetables. Soysauce, soybean paste, and red pepper paste are the important fermented products which will be summarized. Different types of traditional foods in Korea will also be introduced.

Effect of Processing on Galactose In Selected Fruits

2007 ◽  
Vol 68 (1) ◽  
pp. 46-50 ◽  
Author(s):  
Carol Hartnett ◽  
Hyun-Ock Kim ◽  
Christine H. Scaman
Keyword(s):  
Clinical Significance ◽  
Fruits And Vegetables ◽  
Objective Data ◽  
Term Outcome ◽  
Processing Methods ◽  
Long Term Outcome ◽  
Potential Reduction ◽  
The Impact ◽  
Galactose Content

Purpose: The impact of consuming processed versus fresh fruits and vegetables on the galactose intake of galactosemic patients was compared. Methods: The galactose content of processed fruits was determined when the following processing methods were used: freezing, drying, blanching, microwaving, canning, and a combination of blanching and freezing. Then three-day food intakes of five subjects with galactosemia were recorded. The records were used to estimate galactose intake, according to previously reported galactose levels for fresh fruits and vegetables and the potential reduction in galactose intake when only processed fruits and vegetables are consumed. Results: The average galactose reduction was approximately 45% for all the fruits and all processing methods, excluding drying. Intakes varied from 17 to 108 mg/day when fresh values were used and 11 to 103 mg/day when only processed fruits and vegetables were consumed. This reduction was statistically significant for four out of five patients. Conclusions: When the reduction is compared with reported daily fluctuations in galactosemic patients’ endogenous galactose production, the clinical significance of reduced free galactose consumption on long-term outcome is unclear. However, metabolic dietitians now have objective data that the processing methods described will lower the free galactose content of the fruits analyzed.

Flavonoids in adipose tissue inflammation and atherosclerosis: one arrow, two targets

2020 ◽  
Vol 134 (12) ◽  
pp. 1403-1432 ◽  
Author(s):  
Manal Muin Fardoun ◽  
Dina Maaliki ◽  
Nabil Halabi ◽  
Rabah Iratni ◽  
Alessandra Bitto ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fruits And Vegetables ◽  
Metabolic Diseases ◽  
Therapeutic Agents ◽  
Adipose Tissue Inflammation ◽  
Cellular Mechanisms ◽  
Tissue Inflammation ◽  
Cholesterol Levels ◽  
Naturally Occurring ◽  
Pro Inflammatory Cytokines

Abstract Flavonoids are polyphenolic compounds naturally occurring in fruits and vegetables, in addition to beverages such as tea and coffee. Flavonoids are emerging as potent therapeutic agents for cardiovascular as well as metabolic diseases. Several studies corroborated an inverse relationship between flavonoid consumption and cardiovascular disease (CVD) or adipose tissue inflammation (ATI). Flavonoids exert their anti-atherogenic effects by increasing nitric oxide (NO), reducing reactive oxygen species (ROS), and decreasing pro-inflammatory cytokines. In addition, flavonoids alleviate ATI by decreasing triglyceride and cholesterol levels, as well as by attenuating inflammatory mediators. Furthermore, flavonoids inhibit synthesis of fatty acids and promote their oxidation. In this review, we discuss the effect of the main classes of flavonoids, namely flavones, flavonols, flavanols, flavanones, anthocyanins, and isoflavones, on atherosclerosis and ATI. In addition, we dissect the underlying molecular and cellular mechanisms of action for these flavonoids. We conclude by supporting the potential benefit for flavonoids in the management or treatment of CVD; yet, we call for more robust clinical studies for safety and pharmacokinetic values.

Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

2015 ◽  
Vol 85 (3-4) ◽  
pp. 202-210 ◽  
Author(s):  
Ivona Višekruna ◽  
Ivana Rumbak ◽  
Ivana Rumora Samarin ◽  
Irena Keser ◽  
Jasmina Ranilović
Keyword(s):  
Mediterranean Diet ◽  
Diet Quality ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Reproductive Age ◽  
Dietary Quality ◽  
Vitamin B ◽  
Cross Sectional ◽  
Poor Diet ◽  
The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

Sign in / Sign up

Export Citation Format

Share Document