Buch, Englisch, 390 Seiten, Format (B × H): 178 mm x 254 mm
Biochemical, Processing, and Nutraceutical Aspects
Buch, Englisch, 390 Seiten, Format (B × H): 178 mm x 254 mm
Reihe: Food Biotechnology and Engineering
ISBN: 978-1-032-40285-7
Verlag: Taylor & Francis Ltd
With 20 agro-climatic regions, India has the second-largest agricultural land mass. This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India, forming part of its agro-economy. It covers the uses of the crops in Indian food products and/or future food developments, highlighting product developments through traditional and innovative processing and engineering and/or microbial technologies to produce nutraceutical and functional food ingredients. The health benefits of these crops, many used in Ayurvedic medicine, are also covered, particularly in regard to alleviating prevalent non-communicable diseases.
Key Features:
- Discusses increasing crop biodiversity, promoting sustainable, climate- and eco-friendly, circular agriculture
- Reviews industry standards/regulations, by-product/s recovery and use, and other value-added processes
- Presents future prospects, particularly in reference to sustainability, responsible water use, crop/food waste reduction, and benefits to the agro-economy
Zielgruppe
Academic, Adult education, Postgraduate, and Professional Reference
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Chapter 1 Antidiabetic Potential of Indian Medicinal Plants/Crops: An Overview
Chapter 2 Medicinal and Nutraceutical Fruits from the Himalayas
Chapter 3 Analgesic Plants in India
Chapter 4 Orchid Wealth of India for Immunity Development
Chapter 5 Anti-COVID-19 Agents from Native Indian Crops
Chapter 6 Therapeutic Benefits of Holy Basil (Tulsi)
Chapter 7 Custard Apple and Its By-products: Nutritional, Bioactive, Medicinal Potential, and Functional Food Development
Chapter 8 Nutraceutical Potential and Applications of Citrus Fruit Waste in Food Industries: An Overview
Chapter 9 Valorization of Lemon Peel Waste: A Potential Treasure Trove against Neurodegenerative Diseases
Chapter 10 Processed Moringa oleifera (Lam): Source of Bioactive and Functional Compounds