Abdalbasit Adam Mariod – författare

Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable, herbs, shrubs), such as Hibiscus, Mexican Poppy, Cucumber, Squashes, Sesame, etc. Part Two presents unconventional oils found in trees (like Balanites aegyptiaca, Annona squamosal and Catunaregam nilotica), and Part Three deals with new oils found in insects, as in the water melon bug and sorghum bug.

This book will be of interest to researchers in oilseed production, research and development personnel, food scientists, plant breeders, product development personnel, and government agency personnel involved in the production, transportation, distribution, and processing of oilseeds.

Compiles information on unconventional oilseeds and new sources of oil found worldwide, including those from plants (vegetables, herbs, shrubs), trees, and insects Presents the physico-chemical properties of the seed oils, in addition to their mineral compositions and chemical analyses Thoroughly explores the chemistry of new oils, their composition, bioactive compounds, such as fatty acids, tocopherols, and sterols Introduces the composition of new oil sources, their content of minor and bioactive components, and the most used official methods for analysis

Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food, feed, and medicinal applications. The book provides insight into regulatory aspects of production and quality control as well as underscoring some of the geographically based differences in gum Arabic trees, production, and regulation of products. Written by experts in the field, the book provides current research and developments in gum Arabic. It is an important resource for researchers in industry and academia interested in the advances in this area. Written by leading experts from key gum Arabic producing regions of the world Explores the management practices of gum Arabic, from the environmental role of the tree to uses in food, feed, and medicinal applications Provides nanoscience and nanotechnology applications using gum Arabic Discusses applications of gum Arabic in medicine and health Presents new research and trends in gum Arabic, investigating the physical properties, such as electric, optical, thermal, and magnetic

Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization assesses the Hibiscus sabdariffa plant for food and nonfood uses, as well as for its use as fixed or essential oils.

The chapters explore Hibiscus sabdariffa breeding, production, composition, storage, and quality related to the chemistry, nutrition, antioxidant activity, and traditional uses of its bioactive components. This book also includes coverage of medicinal, pharmacological, therapeutic, and cosmetic uses of Hibiscus sabdariffa.

This book will be of interest to nutritionists, food scientists, chemists, ethnobotanists, pharmacists, academics, undergraduate and graduate students, and professionals working with medicinal plants.

Summarizes research developments related to Hibiscus sabdariffa Presents the practical applications of Hibiscus sabdariffa in industries such as food, cosmetics, medicine, and flavoring Explains the chemistry, nutrition, and medicinal importance of Hibiscus sabdariffa and its products

Multiple Biological Activities of Unconventional Seed Oils brings detailed knowledge concerning the biological properties of oils (antioxidant, antimicrobial, antidiabetic, antitumor, anti-inflammatory, etc.), the content of individual substances with health-promoting properties, methods for biological properties assay, the influence of raw material quality and technological processes on the quality of oils, and possible raw materials and oil contaminants with adverse health effects. The book's chapters also highlight the unique properties of new oils, along with their biological activities.

Less than a decade ago, the vegetable oils on grocery store shelves were derived from conventional oil seeds e.g., cotton, groundnut, sesame, corn sunflower and soybean. However, as consumers began to understand how fat intake affects overall health, researchers, plant growers and food manufacturers started to produce oils from unconventional sources. This book highlights what we've learned in the process.

Explores unconventional oils, their different sources, and where they grow worldwide Explains the medicinal uses of unconventional oils Details the biological activities, antioxidant and physico-chemical composition of unconventional oils

Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed covers the history of medicinal uses of N. sativa and its position in various cultures, agronomy, cultivation and agricultural practices. The book also brings the biochemical composition, carbohydrates, polysaccharides and nutritional value of black cumin seeds, while also exploring them as a potential functional food. Written by an international team of black cumin seeds researchers, this book aims to reach producers, nutraceuticals and pharmaceutical companies, unconventional oil producing companies, seed oils researchers, Institutes and research groups of medicinal plants, Food and chemistry students what they need to understand about the black cumin seed.

Black cumin's application as a food additive and flavoring agent have been reported in various countries around the world. Furthermore, previous studies have identified many volatile components present in N. sativa seeds, including thymoquinone, a main compound that has antioxidant, antimicrobial, anti-malarial, anti-cancer activities and help in treatment of bronchial asthma, ischemia and cardiovascular diseases, besides many other compounds that can induce pharmacological effects and have therapeutic potential in humans.

Thoroughly explores the biochemical composition, nutritional values, functional and medicinal potentials of black cumin seed and where they can be grown worldwide Covers the cultivation and agricultural practices of black cumin seeds Brings medicinal uses of black cumin seeds, such as anti-malarial and anti-cancer activities Details the biological activities of the black cumin seeds and its nutritional effects

Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics. While edible insect species are harvested in large numbers to contribute to food security, and as a source of alternative animal protein, their oil has not been seen in all parts of the world as part of the human diet.With more than 1,900 types of edible insects that can be consumed as food, and the fact that edible insects comprise of approximately 20% fat, the second most abundant nutrient after protein, this book is a welcomed addition on the topic.

Explores fat, an insect’s second most abundant nutrientAnalyzes the potential of this fat for an alternative oil in foodHighlights insect oil’s fat for nutritional, functional, and medicinal purposesIdentifies the aroma patterns and quality characteristics of edible insect oils and foods best suited for use

Natural Gums as a Sustainable Material for Food Packaging and Preservation focuses on the characterization, functionality, mechanisms, and processing of natural gum-based packages and its application for food preservation and smart packaging. Sections cover characterization, functionality, formulation, health, and eco-innovations in natural gums followed by global research indicators of gum packages. Additional content explores the application of natural gum and gum-based techniques for the protection of foods, including an evaluation of the potential use of gum-based smart packaging for the detection of food quality and safety in addition to the consumer acceptability of gum packaging.Final content focuses on natural gum package challenges, safety, and associated legislation followed by assessing the future potential of natural gum food packages. Edited by a team of experts in natural gums and food packaging materials, this book prioritizes sustainability and biodegradability by utilizing natural gums as an eco-friendly alternative to protect and indicate the freshness of foods.Covers gum smart packaging preparation and applications to be utilized for food product quality and safety assessmentExplores the characterization, functionality, mechanisms, and processing of natural gum-based packagesIncludes natural gum application for food preservation and smart packaging

Wild fruits play an important role in mitigating hunger in the developing world. Wild Fruits: Composition, Nutritional Value and Products adequately fills this gap, expansively covering the utilization of multi-purpose wild fruits in regions worldwide.

Wild fruits play an important role in mitigating hunger in the developing world. Wild Fruits: Composition, Nutritional Value and Products adequately fills this gap, expansively covering the utilization of multi-purpose wild fruits in regions worldwide.

They are also a good source of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance. African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components comprehensively outlines the importance of edible insects as food and animal feed and the processing of insects in Africa.

They are also a good source of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance. African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components comprehensively outlines the importance of edible insects as food and animal feed and the processing of insects in Africa.

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.