Neela Satheesh – författare
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2 produkter
2 produkter
Häftad, Engelska, 2026
2 034 kr
Kommande
Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers: A Food Chemistry Approach to Nutritional, Biological, and Pharmaceutical Applications offers a crucial resource for researchers and industry professionals aiming to harness underutilized plant parts for health and sustainability. Despite their rich phytochemical profiles and potential health benefits, these leaves remain largely unexplored, representing a missed opportunity for functional food development, nutraceuticals, and pharmaceuticals. This book bridges that knowledge gap by providing detailed insights into their chemical composition, bioactive properties, and innovative extraction methods, promoting their integration into food and medicine. It covers an extensive range of topics, including phytochemical profiling, nutritional and anti-nutritional analysis, green extraction technologies, and applications of bioactive compounds from turmeric, sweet potato, carrot, cassava, radish, turnip, kohlrabi, sugar beet, yam, taro, ginger, onion, garlic, and potato leaves. Additionally, it discusses safety, regulatory frameworks, and the potential use of these leaves as nutraceuticals, functional foods, and even animal feed, highlighting their significance for health and environmental sustainability. Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers serves as an essential reference for advancing research, innovation, and sustainable utilization of these bioresources to improve human health, reduce waste, and promote eco-friendly food and pharmaceutical solutions.Provides detailed insights into phytochemical profiles of underutilized plant leaves for food and medicinal applicationsSupports development of sustainable, functional foods and nutraceuticals from bioactive-rich plant partsIntroduces green extraction techniques to maximize bioactive compound recovery efficiently and environmentallyHighlights safety, regulatory, and pharmaceutical considerations for integrating these leaves into productsPromotes waste reduction by valorizing agricultural by-products into health-promoting food and pharma ingredients
Inbunden, Engelska, 2026
1 877 kr
Kommande
Authoritative reference on microgreen production, nutrition, and food applications Researchers and food scientists seeking rigorous, consolidated coverage of microgreen science now have a dedicated resource. Microgreens: Production, Nutritional Compositions, and Food Applications, edited by a team of experienced food science and agriculture researchers, systematically addresses cultivation technologies, nutritional composition, bioavailability, health-promoting properties, and commercial food applications of microgreens within a single, structured volume. Coverage spans seed biology, photosynthesis, and growth mechanisms alongside modern cultivation methods including hydroponics, vertical farming, and controlled environment agriculture. Plant family-specific chapters detail nutritional profiles and bioactive compounds of Amaranthaceae, Brassicaceae, and Fabaceae microgreens. Additional sections address post-harvest handling, preservation techniques, flavor optimization, global safety standards, and regulatory frameworks for commercial production. The book also covers: Antioxidant activity, inflammation control, glycemic regulation, and cardiovascular support properties documented across multiple microgreen species and familiesBiotechnological advances and economic potential analyses for scaling microgreen production from small-scale farming to commercial operationsProcessing methods, preservation techniques, and flavor optimization strategies for incorporating microgreens into commercial food productsInnovative applications in space agriculture and regenerative farming systems that extend microgreen utility beyond conventional food productionActionable cultivation strategies for optimizing yield, safety, and nutritional composition in both controlled environment and traditional growing settingsDesigned for food scientists, product development managers, R&D specialists, nutritionists, agricultural researchers, and policymakers, this volume connects microgreen production science with commercial food applications and sustainability goals, providing the evidence base needed to advance both research programs and industry practice.