Saffron

Science, Technology and Health

AvAlireza Koocheki,Mohammad Khajeh-Hosseini

Häftad, Engelska, 2020

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Beskrivning

Saffron: Science, Technology and Health summarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristics. And, there are various chemical components present in saffron, including carbohydrates, minerals, vitamins, color pigment, aromatic and flavoring agents. Saffron has a long history of use in traditional medicine, and in recent years, the application of saffron in the medical industry as a cancer curing and antidepressant agent has brought more attention. There is also a growing trend of saffron use in the conventional food industry, including saffron desserts, cream, butter, beverages, powders, cake mixes and soups.

Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology.

Summarizes the scientific, technical and health aspects of saffron
Explores the use of saffron in the conventional food industry in the development of new products
Uncovers the unique agronomical, ecological, social and physiological characteristics of saffron

Produktinformation

Utgivningsdatum:2020-01-16
Mått:216 x 276 x 34 mm
Vikt:1 520 g
Format:Häftad
Språk:Engelska
Antal sidor:580
Förlag:Elsevier Science
ISBN:9780128186381

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Department of Agrotechnology, Faculty of Agriculture, Ferdowsi University of Mashhad, IranDr. Alireza Koocheki is professor at Ferdowsi University of Mashhad in Mashhad, Iran. Dr. Koocheki earned a BSc in crop production from the University of Jundi-Shapur, Ahwaz, Iran, and an MSc and PhD in crop production from the University of Wales in the United Kingdom Department of Agrotechnology, Faculty of Agriculture, Ferdowsi University of Mashhad, IranMohammad Khajeh-Hosseini is an associate professor and is currently the Head of the department of Crop Science at Ferdowsi University of Mashhad in Iran. He completed his BSc in Agronomy and Crop Breeding and MSc in Agronomy at the Faculty of Agriculture, Ferdowsi University of Mashhad, Iran and his PhD in Seed Science & Technology under supervision of Dr Alison Powell at the University of Aberdeen. His research interests include seed vigor, seed dormancy of medicinal plants, and crop transplanting

Innehållsförteckning

Section One: Cultural and Social Aspects of Saffron1. Saffron and Folklore 2. Saffron and Religions3. Saffron in the Ancient History of IranSection Two: Saffron Production4. Evolution, Botanical and Agricultural Characteristics of Saffron (Crocus sativus L.) and Related Species 5. Soil Conditions for Sustainable Saffron Production6. Water Requirement of Saffron 7. Saffron Seeds- The Corm8. Advances in Modeling Saffron Growth and Development at Different Scales9. Saffron Crop Protection10. Ecophysiology of Saffron11. Emerging Innovation in SaffronSection Three: Genetics and Biotechnology of Saffron12. Molecular Biology and Genetics of Crocus sativus L.13. Tissue and Cell Culture of Saffron14. Secondary Metabolites in SaffronSection Four: Saffron Processing15. Dehydration of Saffron Stigmas16. Assessment and Monitoring of Saffron Microbiological Criteria17. Saffron Adulteration Section Five: Economy and Trade of Saffron18. Saffron Cultivation: An Economic Analysis19. Saffron Marketing: Challenges and Opportunities20. Environmental-Economic Analysis of Saffron Production with the Emphasis of Energy, Environmental Impacts and Ecosystem Functions Section Six: Saffron and Health21. History of Saffron in Medicine22. Phytochemistry of Saffron23. Saffron in Traditional Medicine24. The Effectiveness of Saffron (Crocus sativus L.) on Memory Function, Learning Ability and Epilepsy25. Antidepressant and Antianxiety Properties of Saffron26. Saffron (Crocus sativus L.) and its Constituents; their Anti-Inflammatory and Immunomodulatory Effects27. Cardiovascular Effects of Saffron and its Active Constituents28. Saffron (Crocus sativus L.) and its Main Constituents, their Effect on Respiratory System29. Saffron in Metabolic Disorders30. Available Saffron Formulations and Patents