Mohamed Fawzy Ramadan – författare

Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields.

Thoroughly explores novel and functional applications of cold pressed oils Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods

Organized into four sections, Clove (Syzygium aromaticum): Chemistry, Functionality, and Applications addresses the cultivation, composition, and applications of clove, along with the chemistry, functionality, and applications of clove fixed oil, clove essential oil, and clove extracts and their role in food and medicine. Beginning with the introduction of clove, this book aims to establish a multidisciplinary discussion on the development of Syzygium aromaticum phytochemistry, technology, processing, agricultural practices, functional traits, health-enhancing potential, mechanism of action, and toxicity as well as food and nonfood uses. The studies reported in this book confirm the functional applications of Syzygium aromaticum as a medicinal plant, standing out for the significance of novel applications.

This book delves into the functional, nutritional, and pharmacological traits of clove. Therefore, the book will serve as a valuable reference for food scientists, technologists, chemists, nutritionists, and pharmacists developing new pharmaceutical and food products.

Explores the chemistry and functionality of clove buds, clove oils and clove extracts Discusses clove bioactive phytochemicals and their health-promoting potential Presents the functional applications of clove buds, clove oils and clove extracts in food Includes applications, literature reviews, and coverage of recent developments

Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P. peruviana and its role as in food, cosmetic, and pharmaceutical products. Broken into three sections, the book addresses the cultivation, species, and cultivars of Physalis peruviana, along with its chemistry, functionality, health-promoting properties, technologies, processing, and applications. Written for nutrition researchers, food scientists, food chemists, food technologists, nutritionists, and those studying related field, this book is a timely reference for those who wish to learn more about this functional food.

Presents the chemistry and functionality of Physalis peruvianaDiscusses the processing, technology, and functional applications of Physalis peruvianaExplores Physalis peruviana phytochemicals and its health-promoting effects

Cinnamon: Production, Processing, and Functional Properties is the first book to cover the composition, production, and applications of cinnamon for food, pharmaceutical, cosmetic, and industrial uses. Cinnamon and cinnamon extracts are common ingredients in food and cosmetics, and various studies have demonstrated cinnamon's promise in the treatment of diseases, including diabetes, Parkinson’s, Alzheimer’s Leukemia, and Lymphoma, as well as its antimicrobial and antiinflammatory properties. This reference will covers all of the latest knowledge and serve as an ideal starting point for those looking to conduct novel research investigating the unknown potential of cinnamon.Food scientists, agronomists and horticulturists, nutritionists, pharmacists, food technologists, and food chemists will particularly benefit from this comprehensive source. Including literature reviews, recent developments, and applications, this work will serve researchers of all levels, from post-graduate students to established scientists.

Details the production, processing, chemistry, and functional properties of cinnamonHighlights both food and non-food applications of cinnamonCovers the current research on health benefits of cinnamon in the context of its bioactive action mechanisms, as well as gaps in the research for future studies

Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications.Edible Oil Blends: Chemistry, Functionality and Health Aspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oil's' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.Demonstrates new methods for blending edible oils for enhanced nutritional qualityEmphasizes the chemistry, technology, processing and marketability of edible blended oilsHighlights enhanced bioactive compounds by blending oils and impact on healthIntroduces both traditional and non-traditional edible oil sourcesDiscusses how blended edible oils can create new competitively priced food applications

Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists interested in the use of sustainable food colorants for product development, functional foods, and nutraceuticals. The volume is divided into three comprehensive sections that offer readers an in-depth exploration of the chemistry and functionality of various natural pigments, including anthocyanins, carotenoids, betalains, and chlorophylls. Emphasizing innovative extraction techniques, the book highlights methods that enhance yield and stability, paving the way for the development of healthier functional foods devoid of harmful additives.Further sections address critical themes of sustainability, environmental impact, and regulatory considerations, providing a holistic view of the industry landscape. With 15 chapters written by a global team of experts, readers will encounter topics ranging from food colorant diversity and classification-such as brown algae, licorice, phycocyanin, and anthocyanidin-to specific applications of colorants in various industries.Discusses the production, processing, chemistry, and functional properties of natural food colorsHighlights the health benefits of natural food colorsExplores the potential applications of natural food colorants in food, cosmetics, and pharmaceutical productsDemonstrates natural food colors chemistry, technology, and analytical approaches to ensure regulatory compliance, safety, and health concerns

Coriander (Coriandrum sativum L., family Umbelliferae/Apiaceae) is one of the most popular spices globally. Different parts of Coriandrum sativum are edible and widely used as a seasoning due to their unique flavor and aroma. Coriandrum sativum medical uses have been recognized since ancient times. Coriander leaves (cilantro) and coriander fruit (seed) are used in different ethnic foodstuffs, meat and poultry dishes, soup, pudding, bread, and seafood dishes. Coriandrum sativum is rich in linalool, vitamin A, vitamin B12, vitamin C, folate, and phenolics. Coriandrum sativum fixed oil is rich in sterols, tocols, and bioactive phytochemicals. Petroselinic acid is the major fatty acid in Coriandrum sativum fixed oil and exhibits health-promoting traits.Coriandrum sativum is recommended as a food preservative to replace synthetic antioxidants because of its antioxidant and antibacterial traits. Furthermore, Coriandrum sativum cilantro and seeds are rich in water-soluble and lipid-soluble phytochemicals that showed unique anticancer, anxiolytic, neuroprotective, migraine-relieving, hypoglycemic, hypolipidemic, anticonvulsant, analgesic, and anti-inflammatory traits. Those medical benefits and their integration into daily life render Coriandrum sativum an excellent functional food. Regarding the cosmetic industry, Coriandrum sativum is used as an ingredient in conventional Ayurvedic cosmetic formulations to normalize skin color. In addition, Coriandrum sativum volatile oil finds use as an ingredient in perfumes. Handbook of Coriander (Coriandrum sativum): Chemistry, Functionality, and Applications is a valuable resource for pharmaceutical and nutraceutical developers, as well as novel food developers and R&D researchers in a variety of fields that use herbs, spices, and medicinal plants. Key Features: Explores the chemistry of Coriandrum sativum phytochemicals, oils, and extracts Discusses Coriandrum sativum active constituents and their health-enhancing traits Presents the applications of Coriandrum sativum phytochemicals, oils, and extracts Addresses the growing application areas, including horticulture, functional food, clinical nutrition, pharmaceuticals, and cosmeticsAuthored by international scientists and industry experts, this book is a great resource for food chemistry, clinical nutrition, biochemistry, pharmacology, and horticulture researchers and students, as well as developers of novel food, cosmetics, and pharmaceuticals, in addition to R&D researchers in different sectors that utilize herbs, spices, and medical plants.

Coriander (Coriandrum sativum L., family Umbelliferae/Apiaceae) is one of the most popular spices globally. Different parts of Coriandrum sativum are edible and widely used as a seasoning due to their unique flavor and aroma. Coriandrum sativum medical uses have been recognized since ancient times. Coriander leaves (cilantro) and coriander fruit (seed) are used in different ethnic foodstuffs, meat and poultry dishes, soup, pudding, bread, and seafood dishes. Coriandrum sativum is rich in linalool, vitamin A, vitamin B12, vitamin C, folate, and phenolics. Coriandrum sativum fixed oil is rich in sterols, tocols, and bioactive phytochemicals. Petroselinic acid is the major fatty acid in Coriandrum sativum fixed oil and exhibits health-promoting traits.Coriandrum sativum is recommended as a food preservative to replace synthetic antioxidants because of its antioxidant and antibacterial traits. Furthermore, Coriandrum sativum cilantro and seeds are rich in water-soluble and lipid-soluble phytochemicals that showed unique anticancer, anxiolytic, neuroprotective, migraine-relieving, hypoglycemic, hypolipidemic, anticonvulsant, analgesic, and anti-inflammatory traits. Those medical benefits and their integration into daily life render Coriandrum sativum an excellent functional food. Regarding the cosmetic industry, Coriandrum sativum is used as an ingredient in conventional Ayurvedic cosmetic formulations to normalize skin color. In addition, Coriandrum sativum volatile oil finds use as an ingredient in perfumes. Handbook of Coriander (Coriandrum sativum): Chemistry, Functionality, and Applications is a valuable resource for pharmaceutical and nutraceutical developers, as well as novel food developers and R&D researchers in a variety of fields that use herbs, spices, and medicinal plants. Key Features: Explores the chemistry of Coriandrum sativum phytochemicals, oils, and extracts Discusses Coriandrum sativum active constituents and their health-enhancing traits Presents the applications of Coriandrum sativum phytochemicals, oils, and extracts Addresses the growing application areas, including horticulture, functional food, clinical nutrition, pharmaceuticals, and cosmeticsAuthored by international scientists and industry experts, this book is a great resource for food chemistry, clinical nutrition, biochemistry, pharmacology, and horticulture researchers and students, as well as developers of novel food, cosmetics, and pharmaceuticals, in addition to R&D researchers in different sectors that utilize herbs, spices, and medical plants.

Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Aspects covers topics focusing on ghee chemistry and physicochemical properties, and ghee processing and applications, as well as ghee biosafety and health effects.Features:Explores the chemistry of ghee from different dairy sourcesDiscusses ghee functional constituents and their health-enhancing potentialWritten by industry experts and international scientistsAddresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmeticsAuthored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the fields of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the research and development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oil companies reformulating their products or developing new healthy products.

Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Aspects covers topics focusing on ghee chemistry and physicochemical properties, and ghee processing and applications, as well as ghee biosafety and health effects.Features:Explores the chemistry of ghee from different dairy sourcesDiscusses ghee functional constituents and their health-enhancing potentialWritten by industry experts and international scientistsAddresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmeticsAuthored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the fields of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the research and development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oil companies reformulating their products or developing new healthy products.

This book explores the preclinical and clinical aspects of herbal remedies, focusing on common diseases treated and managed with natural solutions. It includes comprehensive information on diseases and their most suitable natural remedies, discussing active constituents, pharmacological activities, molecular mechanisms, dosage forms, precautions, contraindications, and adverse effects based on clinical evidence.Key Features:Detailed information on the pharmacokinetics and pharmacodynamics of natural remedies is provided to ensure the selection of the most appropriate treatment for the diseaseEmphasis is placed on clinical evidence to guide safe and effective prescription of natural remedies and the development of new pharmaceutical productsInsights into future challenges in the field, such as standardization and the development of new product formulas, are given, and summaries of the current state of research in key topic areas for the community are providedAuthored by a team of scientists and experts, Natural Remedies in Disease Management and Treatment brings together diverse developments in the fields of medicine, pharmacognosy, herbal drug chemistry, pharmacology, pharmaceuticals, and cosmetics. It is an indispensable guide for scientists, pharmacists, physicians, nurses, medical students, and herbalists.

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils.

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils.

Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs. As research sheds light on the therapeutic potential of various bioactive phytochemicals, the demand for plant extracts and oils has increased.Black cumin or black seeds (Nigella sativa) have particularly widespread nutritional and medicinal applications. In traditional medicine, black seeds are used to manage fatigue and chronic headache. Black seed oil is used as an antiseptic and analgesic remedy and for treatment of joint's pain and stiffness and can be mixed with sesame oil to treat dermatosis, abdominal disorders, cough, headache, fever, liver ailments, jaundice, sore eyes, and hemorrhoids. Thymoquinone, the main constituent in black seed volatile oil, has been shown to suppress carcinogenesis.Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications presents in detail the chemical composition, therapeutic properties, and functionality of high-value oils, phytochemicals, nutrients, and volatiles of the Nigella sativa seed. Organized by formulation (seeds, fixed oil, essential oil, and extracts), chapters break this seed down into its chemical constituents and explore their role in the development of pharmaceuticals, nutraceuticals, novel food, natural drugs, and feed. Following numerous reports on the health-promoting activities of Nigella sativa, this is the first comprehensive presentation of the functional, nutritional, and pharmacological traits of Nigella sativa seeds and seed oil constituents.

Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs. As research sheds light on the therapeutic potential of various bioactive phytochemicals, the demand for plant extracts and oils has increased.Black cumin or black seeds (Nigella sativa) have particularly widespread nutritional and medicinal applications. In traditional medicine, black seeds are used to manage fatigue and chronic headache. Black seed oil is used as an antiseptic and analgesic remedy and for treatment of joint's pain and stiffness and can be mixed with sesame oil to treat dermatosis, abdominal disorders, cough, headache, fever, liver ailments, jaundice, sore eyes, and hemorrhoids. Thymoquinone, the main constituent in black seed volatile oil, has been shown to suppress carcinogenesis.Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications presents in detail the chemical composition, therapeutic properties, and functionality of high-value oils, phytochemicals, nutrients, and volatiles of the Nigella sativa seed. Organized by formulation (seeds, fixed oil, essential oil, and extracts), chapters break this seed down into its chemical constituents and explore their role in the development of pharmaceuticals, nutraceuticals, novel food, natural drugs, and feed. Following numerous reports on the health-promoting activities of Nigella sativa, this is the first comprehensive presentation of the functional, nutritional, and pharmacological traits of Nigella sativa seeds and seed oil constituents.

Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics.

Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics.

Opuntia spp.: Chemistry, Bioactivity and Industrial Applications creates a multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing.

Opuntia spp.: Chemistry, Bioactivity and Industrial Applications creates a multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing.

Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of the Mediterranean diet, and could be used in pharmaceuticals as well as novel food applications. This book presents a multidisciplinary forum of discussion on the chemistry, functional properties and health-promoting effects of bioactive compounds in Mediterranean fruit bio-wastes, as well as novel food and non-food applications. The text provides the scientific fundamentals of the health-promoting benefitsand applications of Mediterranean fruit bio-wastes, reviews the relevant recovery issues and explores different techniques to develop new applications. With a diversity of perspectives, from food science to environmental chemistry and horticultural research,  this volume provides comprehensive, up-to-date knowledge to researchers and industry professionals working in the areas of food waste valorization.

Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of the Mediterranean diet, and could be used in pharmaceuticals as well as novel food applications. This book presents a multidisciplinary forum of discussion on the chemistry, functional properties and health-promoting effects of bioactive compounds in Mediterranean fruit bio-wastes, as well as novel food and non-food applications. The text provides the scientific fundamentals of the health-promoting benefitsand applications of Mediterranean fruit bio-wastes, reviews the relevant recovery issues and explores different techniques to develop new applications. With a diversity of perspectives, from food science to environmental chemistry and horticultural research,  this volume provides comprehensive, up-to-date knowledge to researchers and industry professionals working in the areas of food waste valorization.

This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing.

This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing.

Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals.Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields.

Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil.

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.

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.

This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and processing by-products, not only as a source of valuable bioenergy but also for health purposes.