Makhana (Euryale ferox) as a Functional Food

Cultivation, Chemistry, Processing, and Commercialization

Häftad, Engelska, 2026

1 963 kr

Kommande

Beskrivning

Makhana (Euryale ferox) as a Functional Food: Cultivation, Chemistry, Processing, and Commercialization is the first comprehensive book dedicated to exploring the scientific, technological, and nutritional dimensions of this traditional aquatic crop. As Makhana gains global recognition as a nutrient-dense, gluten-free, and low-calorie superfood, there is an urgent need for consolidated knowledge on its cultivation, processing, and commercialization. Currently, scattered information limits innovation, product development, and market expansion. This volume aims to fill that gap by providing a detailed, multidisciplinary resource for researchers, industry professionals, and entrepreneurs. The book covers a wide array of topics, including botanical classification, cultivation practices, genetic improvement, post-harvest handling, traditional and modern processing techniques, nutritional and phytochemical analysis, and value-added product development. It also discusses packaging, quality standards, safety, regulatory aspects, and market trends, offering a holistic understanding of Makhana from farm to consumer. Waste valorization and industry opportunities are also explored to promote sustainability and economic growth.

Makhana (Euryale ferox) as a Functional Food serves as an essential reference for advancing scientific research, fostering innovation, and supporting sustainable utilization of this underexploited crop. It provides the knowledge and tools needed for developing health-promoting products and expanding Makhana’s global market presence, benefiting farmers, industry stakeholders, and consumers alike.

Provides in-depth knowledge on Makhana cultivation, processing, and value-added product development
Supports innovation and sustainability in utilizing this underexploited aquatic crop
Offers comprehensive insights into nutritional, phytochemical, and functional properties of Makhana
Guides industry professionals on quality standards, safety, and regulatory aspects for market success
Promotes global awareness and market expansion of Makhana as a functional superfood

Produktinformation

Utgivningsdatum:2026-11-01
Mått:152 x 229 x undefined mm
Format:Häftad
Språk:Engelska
Antal sidor:500
Förlag:Elsevier Science
ISBN:9780443444210

Utforska kategorier

Folkhälsa och hälsopedagogik inom Medicin
Biologi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Manoj Kumar is a highly accomplished scholar in the field of Soil Science and Agricultural Chemistry (SSAC), with a strong academic foundation and a proven record of excellence, including a Gold Medal for outstanding performance during Ph.D. at Indian Agricultural Research Institute (IARI), New Delhi, from where he had also earned his Master’s degree (SSAC). He holds a Bachelor’s degree in Agricultural Science from UBKV, West Bengal. He has worked extensively in the area of Soil Science, plant nutrient management, acid soil management, climate change, and aquatic crops management over the course of his 16-year-long scientific career.

Innehållsförteckning

1. Introduction to Makhana: Botanical, Historical, and Cultural Significance2. Taxonomy, Morphology, and Growth Ecology of Euryale ferox3. Agro-Climatic Requirements and Cultivation Practices of Makhana4. Genetic Diversity, Breeding, and Crop Improvement Strategies5. Post-Harvest Handling, Drying, and Storage of Makhana Seeds6. Traditional and Modern Processing Techniques for Makhana Popping7. Physicochemical Properties of Makhana Seeds and Popped Kernels8. Nutritional Composition and Health Benefits of Makhana9. Phytochemicals and Bioactive Compounds in Euryale ferox: Extraction, characterisation, application10. Starch Chemistry and Functional Properties of Makhana Flour; Protein Quality and Functional Attributes of Makhana, Fatty Acid Profile and Lipid Stability in Makhana Products11. Makhana plant protection measures and nutrient requirements for successful crop production12. Makhana processing Waste valorization13. Shelf-Life Studies, storage and Preservation Strategies for Makhana14. Value-Added Product Development Using Makhana (Snacks, Flour, Bars, etc.)15. Packaging Technologies and Smart Packaging for Makhana-Based Products16. Safety, Quality Standards, Regulatory Aspects, and Value Chain Opportunities in Makhana Processing and Export17. Makhana Industry Landscape: Market Trends, Sustainability, Innovation, and Future Prospects