Bioactive Phytochemicals in By-Products from Bulb, Flower and Fruit Vegetables (球莖、花卉及果菜副產品中的生物活性植物化學物質)
Ramadan, Mohamed Fawzy
- 出版商: Springer
- 出版日期: 2025-02-13
- 售價: $7,720
- 貴賓價: 9.5 折 $7,334
- 語言: 英文
- 頁數: 359
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 3031773985
- ISBN-13: 9783031773983
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商品描述
This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization. By-products and wastes from vegetable processing have been gathering attention in the food industry due to the management of residues that pose significant disposal challenges. This book not only addresses these concerns but also underscores the potential of these by-products as sources of value-added phytochemicals, with a focus on the recovery of bioactive phytochemicals and technologically critical secondary metabolites. This book covers vegetable by-products' economic significance, ecological implications, and their applications spanning nutrition, health, and industry.
Divided into 13 chapters, the book offers an overview of the phytochemical, nutritional, biochemical and physicochemical properties of vegetable processing wastes. It discusses process by-products of diverse vegetables, including fennel, garlic, onion, artichoke, cauliflower, broccoli, bitter melon, bell pepper, chili pepper, chayote, cucumber, eggplant, green plantain banana, pumpkin and tomato. In each chapter, readers will find an economic perspective for each biowaste, the chemical analysis of the bioactive compounds, their biological and functional properties, and relevant food and non-food applications of extracts and bioactive compounds from vegetable by-products. This book, coupled with its companion volume, "Bioactive Phytochemicals in By-products from Leaf, Stem, Root, and Tuber Vegetables," serves as an indispensable resource for students, scholars, and researchers seeking to deepen their understanding of this research area. It also extends its relevance to professionals within the food industry, offering the latest insights and findings from cutting-edge research.
商品描述(中文翻譯)
本書彙整了來自球根、花卉和果實蔬菜的生物活性化合物，並探討了蔬菜加工副產品的利用。由於蔬菜加工所產生的副產品和廢棄物在處理殘留物方面面臨重大挑戰，因此在食品產業中引起了廣泛關注。本書不僅針對這些問題進行探討，還強調了這些副產品作為增值植物化學物質來源的潛力，特別是生物活性植物化學物質和技術上關鍵的次級代謝物的回收。本書涵蓋了蔬菜副產品的經濟意義、生態影響，以及它們在營養、健康和工業等領域的應用。
本書分為13章，提供了蔬菜加工廢物的植物化學、營養、生化和物理化學特性概述。它討論了多種蔬菜的加工副產品，包括茴香、大蒜、洋蔥、朝鮮薊、花椰菜、西蘭花、苦瓜、甜椒、辣椒、佛手瓜、黃瓜、茄子、青蕉、南瓜和番茄。在每一章中，讀者將找到每種生物廢物的經濟觀點、生物活性化合物的化學分析、它們的生物學和功能特性，以及來自蔬菜副產品的提取物和生物活性化合物的相關食品和非食品應用。本書與其姊妹篇《來自葉、莖、根和塊莖蔬菜的生物活性植物化學物質》一起，為希望深入了解該研究領域的學生、學者和研究人員提供了不可或缺的資源。它同時也對食品產業的專業人士具有重要意義，提供了來自前沿研究的最新見解和發現。
作者簡介
Mohamed Fawzy Ramadan is a Professor of Biochemistry (Food Chemistry) at the Faculty of Agriculture from the Zagazig University (Egypt), and his main research interests are focused on food chemistry, food science and nutrition, but he has also a broad experience in the fields of plant molecular biology, biochemistry, physiology, and biotechnology, with specialization in food chemical safety, sensory evaluation, and functional foods. He holds a Ph.D. in Natural Science-Food Chemistry from the Technical University of Berlin (Germany), and from 2006 to 2011 he gathered a vast postdoctoral experience by working in Germany, Finland, and USA. Throughout his career, Professor Hassanien received several awards including two Unilever Prizes for the best paper in the field of applied food sciences and the European Young Lipid Scientists Award from the European Federation for the Science and Technology of Lipids. He also holds a Patent on Formulation and functionality of Phenolipids for novel foods and pharmaceuticals (WO2016097779 A1, 2016), has published +200 articles and he also contributes to the editorial board of several international peer-reviewed journals in the field.
作者簡介(中文翻譯)
Mohamed Fawzy Ramadan 是埃及扎卡齊格大學農業學院的生物化學（食品化學）教授，他的主要研究興趣集中在食品化學、食品科學和營養學，但他在植物分子生物學、生物化學、生理學和生物技術等領域也擁有廣泛的經驗，專注於食品化學安全、感官評估和功能性食品。他擁有德國柏林工業大學的自然科學-食品化學博士學位，並在2006年至2011年間在德國、芬蘭和美國積累了豐富的博士後經驗。在他的職業生涯中，Hassanien 教授獲得了多項獎項，包括兩個聯合利華獎，以表彰在應用食品科學領域的最佳論文，以及來自歐洲脂質科學與技術聯盟的歐洲青年脂質科學家獎。他還擁有一項關於新型食品和藥品的酚脂配方及功能的專利（WO2016097779 A1, 2016），發表了超過200篇文章，並且在多本國際同行評審期刊的編輯委員會中擔任貢獻者。
