Edible Flowers

Health Benefits, Nutrition, Processing, and Applications
Erscheinungsjahr 2024
ISBN: 978-0-443-13769-3
Verlag: Elsevier Science & Technology

Buch, Englisch, Format (B × H): 152 mm x 229 mm, Gewicht: 980 g

Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability. Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers.

Autoren/Hrsg.

Gupta, Arun Kumar

Naik, Bindu

Mishra, Poonam

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction
2. Rosa Rose
3. Hibiscus rosa-sinensis Hibiscus
4. Helianthus annuus L. Sunflower
5. Cucurbita moschata Pumpkin
6. Moringa Oleifera Moringa
7. Amaranthus Amaranth
8. Bombax Ceiba Red silk-cotton tree
9. Matricaria chamomilla Chamomile
10. Viola tricolor var. hortensis Pansy
11. Salvia rosmarinus Rosemary
12. Rhododendron arboretum Burans
13. Musa paradisiaca Linn Banana
14. Tropaeolum majus Nasturtium
15. Taraxacum Officinale Dandelion
16. Allium schoenoprasum Chives
17. Chrysanthemum morifolium Chrysanthemums
18. Saussurea obvallata King of Himalayan flowers
19. Minor flowers of Asian and African country
20. Minor flowers of European and American country

Über Autor(innen)

Naik, Bindu
Bindu Naik has done B Sc in Zoolgy, M Sc in Biotechnology, M Tech in Food Science & Technology with a Ph D in Bioprocess & Food Engineering. She has worked at BFIT and Doon PG College as an Assistant Professor. She joined Uttaranchal University in 2018 and worked as an Assistant Professor for two years before moving to be an assistant professor at the Department of Life Sciences, GEU-IIC Innovation activity coordinator, Graphic Era (Deemed to be University) Dehradun, Uttarakhand, India.

Gupta, Arun Kumar
Arun Kumar Gupta was awarded doctoral degree at Tezpur University, Assam, India, from Department of Food Engineering and Technology. He has been serving as an assistant professor in the department of Food Science & Technology at Graphic EraUniversity, Dehradun, India. He is a lifetime member of the Association of Food Scientists; Technologists (India), International Society of Food Engineering and Institute of Scholar. He has been a regular reviewer of several reputable journals including, InSc journal, Plant, Science PG, Current Nutrition and Food Science, BMC Complementary Medicine and Therapies, etc. Dr. Gupta possesses extensive expertise in the domain of citrus debittering, gum exudates, and valorisation of underutilized tubers showcasing a strong potential for future contributions to this field. His research and insights have been disseminated through the publication of 44 original research and review papers, 17 book chapters, and the filing of four patents.

Mishra, Poonam
Prof. Poonam Mishra earned an MTech at Harcourt Butler Technical University, Kanpur, and a Ph.D. in food engineering at Tezpur University, India. In 2004, Dr. Mishra joined the Centre of Food Technology, University of Allahabad as a lecturer, where she has been engaged in teaching and research and development related to food engineering and technology. She also is actively involved in the establishment of the Food Quality Control Laboratory at the Centre of Food Technology. In 2009, she joined Tezpur University as an Assistant Professor and is now a professor in the Department of Food Engineering and Technology at Tezpur Central University, India.