Bioactive Phytochemicals in By-products from Bulb, Flower and Fruit Vegetables
Springer International Publishing (Verlag)
978-3-031-77398-3 (ISBN)
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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.
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.
Part I General Aspects.- Chapter 1 Introduction to bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.- Part 2 Phytochemicals from bulb vegetable by-products.- Chapter 2 Phytochemicals from garlic (Allium sativum L.) by-products.- Chapter 3 Phytochemicals from onion (Allium cepa L.) by-products.- Chapter 4 Phytochemicals from Fennel (Foeniculum vulgare) by-products.- Part 3 Phytochemicals from flower vegetable by-products.- Chapter 5 Phytochemicals from Artichoke (Cynara cardunculus var. scolymus L.) by-products.- Chapter 6 Phytochemicals from Cauliflower (Brassica oleracea) by-products.- Part 4 Phytochemicals from fruit vegetable by-products.- Chapter 7 Phytochemicals from Bell pepper (Capsicum annuum) by-products.- Chapter 8 Phytochemicals from Chayote (Sechium edule) by-products.- Chapter 9 Phytochemicals from Cucumber (Cucumis sativus) by-products.- Chapter 10 Phytochemicals from Eggplant (Solanum melongena L.) by-products.- Chapter 11 Phytochemicals from Pumpkin (Cucurbita maxima) by-products.- Chapter 12 Phytochemicals from tomato (Solanum lycopersicum L.) by-products.- Part 5 Future trends and conclusion.- Chapter 13 Future trends and conclusion for bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.
| Erscheint lt. Verlag | 17.2.2025 |
|---|---|
| Zusatzinfo | X, 490 p. 50 illus., 30 illus. in color. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Chemie ► Organische Chemie |
| Schlagworte | Bioactive Compounds • Biowaste Valorization • Bulbs vegetable • Flowers vegetable • Food Processing by-products • Fruits vegetable • phytochemistry |
| ISBN-10 | 3-031-77398-5 / 3031773985 |
| ISBN-13 | 978-3-031-77398-3 / 9783031773983 |
| Zustand | Neuware |
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