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Cultivars: Chemical Properties, Antioxidant Activities and Health Benefits
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Editors: Katya Carbone (Agricultural Research Council – Research Unit for Enology in Central Italy (CRA-ENC), Velletri, Rome, Italy)
Book Description:
This new book is a collection of research and review articles from authors involved in diverse aspects of cultivar research. This volume discusses the agronomic, biochemical and nutritional aspects of a wide range of plant cultivars, including aspects related to the use of genetic tools for the production of vaccines as well as new molecular techniques available for product traceability. Also reviewed is the comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating disease. Moreover, this volume will be of great help to undergraduate and graduate level students in Genetics, Agriculture, Phytochemistry, Biochemistry, Pharmacy, Plant Physiology and Crop Development, and an excellent reference material for plant researchers. (Imprint: Nova Biomedical)

Table of Contents:
Preface pp. i- vii

Chapter 1. Vegetable Breeding for Nutritional Quality and Health Benefits
(João Silva Dias, Technical University of Lisbon, Instituto Superior de Agronomia, Tapada da Ajuda, Lisboa, Portugal)pp. 1-82

Chapter 2. Cultivar Identification and Varietal Traceability in Processed Foods: A Molecular Approach
(Antonella Pasqualone, University of Bari “Aldo Moro”, DIBCA Dept., Food Science and Technology Unit, Bari, Italy) pp. 83-106

Chapter 3. Antioxidant Compounds and Nutraceutical Benefits of Mediterranean Red Fruit
(Teresa Casacchia and Adriano Sofo, Associazione Nutrizione Umana, Cosenza, Italy, and others)pp. 107-136

Chapter 4. Phytochemical Profiles and Antiradical Capacity of Grape Seed Extracts from different Italian Cultivar: Re-Using of Winery By-Products
(Francesca Cecchini, Simonetta Moretti, Barbara Giannini, Katya Carbone, Agricultural Research Council – Research Unit for Enology in Central Italy (CRA-ENC), Velletri, Rome (Italy)pp. 137-156

Chapter 5. Common Beans: Antioxidant Capacity and Health Connection
(R. Campos-Vega, B. Dave Oomah, G. Loarca-Piña) Programa en Alimentos del Centro de la República (PROPAC) and others)pp. 157-170

Chapter 6. Chemical Properties and Health Benefits of Active Constituents in Cultivar Seed Oils
(A. O. Cherif, Laboratoire de Biochimie, des Lipides et des Protéines, Département de Biologie, Faculté des Sciences de Tunis, Tunis, Tunisia)pp. 171-180

Chapter 7. Comparative Study on Phenolic Profile and Antioxidant Potential of Six Tunisian Autochthonous Olive Cultivars
(B. Gargouri, I. Feki, M. Bouaziz, Institut Supérieur de, Biotechnologie de Sfax, Université de Sfax, Sfax, Tunisie, and others)pp. 181-196

Chapter 8. Study of the Oxidative Stability of Almonds Based on Different Parameters and Techniques: Application to Cultivar Authenticity
(A. Beltrán Sanahuja, M.C. Garrigós Selva, Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, Alicante, Spain)pp. 197-224

Chapter 9. Different Cultivars of the Same Species of Plant May Produce Proteins that Differ in Structure and Function
(Tzi Bun Ng, Evandro Fei Fang, Jack Ho Wong, School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, Shatin, New Territories, Hong Kong, China and others)pp. 225-236

Chapter 10. Corn Biotechnology(Pil Son Choi1, Setyo Dwi Utomo, Min Kyoung Shin, Han Sang Yoo, Raza Ahmad and Suk Yoon Kwon)Medical Plant Transformation Center, Nambu University, Gwangju, Korea, and others)pp. 237-252

Chapter 11. Influence of Nitrate on Nodule Structure and Nitrate Reductase Activity in a Peanut Cultivar, Cecilia Belgoff, María del Carmen Tordable and Stella Castro, Departamento de Ciencias Naturales, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina)pp. 253-264

Chapter 12. Fatty Acid Un-Saturation in the Response of Tomato to Temperature Stress
(Anita Maienza, Ramireddy Sanampudi Venkata, Silvia Rita Stazi1, Stefano Grego, Andrea Mazzucato, Department for Innovation of Biological Systems, Agrifood and Forestry (DIBAF), Tuscia University, Viterbo, Italy, and others)pp. 265-278

Index pp. 279-281

      Botanical Research and Practices
      Agriculture Issues and Policies
   Binding: Hardcover
   Pub. Date: 2013- January
   Pages: 7x10 - (NBC-C) 281pp.
   ISBN: 978-1-62417-101-7
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Cultivars: Chemical Properties, Antioxidant Activities and Health Benefits