TY - BOOK ID - 145014375 TI - Nutritional and Antioxidant Value of Horticulturae Products AU - Guidi, Lucia AU - De Bellis, Luigi AU - Pardossi, Alberto PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - α-solanine KW - α-chaconine KW - color variables KW - chlorophyll contents KW - color index KW - stinging nettle KW - freeze-drying KW - oven-drying KW - heat pump drying KW - total phenolic compounds KW - antioxidant activity KW - Ipomoea batatas KW - nutrients requirement KW - β-carotene KW - vitamin A KW - minerals KW - carotenoids KW - phenolic compounds KW - VOCs KW - aroma KW - air-drying KW - preservation KW - tea KW - Camellia sinensis KW - DPPH KW - ABTS KW - FRAP KW - HPLC KW - anthocyanins KW - flavor KW - polyphenols KW - sensory analysis KW - postharvest KW - shelf life KW - α-solanine KW - α-chaconine KW - color variables KW - chlorophyll contents KW - color index KW - stinging nettle KW - freeze-drying KW - oven-drying KW - heat pump drying KW - total phenolic compounds KW - antioxidant activity KW - Ipomoea batatas KW - nutrients requirement KW - β-carotene KW - vitamin A KW - minerals KW - carotenoids KW - phenolic compounds KW - VOCs KW - aroma KW - air-drying KW - preservation KW - tea KW - Camellia sinensis KW - DPPH KW - ABTS KW - FRAP KW - HPLC KW - anthocyanins KW - flavor KW - polyphenols KW - sensory analysis KW - postharvest KW - shelf life UR - https://www.unicat.be/uniCat?func=search&query=sysid:145014375 AB - There is a worldwide growing interest toward the nutritional and antioxidant values of fruits and vegetables, especially because phytochemicals in natural products are perceived as necessary for a healthier diet due to their high antioxidant capacity. This book provides readers with novel insights into how quality, in terms of nutritional and antioxidant values, is influenced and/or controlled genetically, environmentally, and by different postharvest treatments. This book is a collection of important pieces of research covering different aspects related to the nutritional and antioxidant values of some horticultural species, including edible flowers, Italian green tea, and stinging nettle, along with potato and sweet potato. Today’s food products are all the more appreciated for their content of phytonutriceuticals, and, therefore, horticulture has to turn to the supply of products with a variety of valuable metabolites and aromas. It is the task of researchers to study these compounds and enable the enhancement of horticultural products. ER -