Bioactive Phytochemicals in By-products from Leaf, Stem, Root and Tuber Vegetables

Mohamed Fawzy Ramadan is a Professor of Food Chemistry and Biochemistry at the Department of Clinical Nutrition, Faculty of Applied Medical Science, Umm Al-Qura University, Makkah, Saudi Arabia. His main research interests are focused on food chemistry, food science, and nutrition, and he has broad experience in the fields of plant molecular biology, biochemistry, physiology, and biotechnology, with a specialization in food chemical safety, sensory evaluation, and functional food. Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). He continued his postdoctoral research at ranked universities such as the University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2012, he was appointed as a visiting professor at the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation. Prof. Ramadan published over 400 research papers and reviews in international peer-reviewed journals. He also edited and published several books and book chapters (Scopus h-index is 52 and more than 9500 citations). He also holds a patent on the formulation and functionality of Phenolipids for novel foods and pharmaceuticals (WO2016097779 A1, 2016). Since 2003, Prof. Ramadan has been a reviewer and editor in several highly cited international journals, such as Earth Systems and Environment, Journal of Medicinal Food, eFood, Journal of Umm Al-Qura University for Applied Sciences, and Journal of Advanced Research. He is the editor-in-chief of Journal of Umm Al-Qura University for Medical Science.Throughout his career, Prof. Ramadan received several awards, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), the European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).

• Part I General Aspects.- Chapter 1 Introduction to bioactive phytochemicals in by-products from leaf, stem, root and tuber vegetables.- Part II Phytochemicals from leaf vegetables by-products.- Chapter 2 Bioactive phytochemicals from red Cabbage (Brassica oleracea) by-products.- Chapter 3 Bioactive Phytochemicals from Cabbage by-products.- Chapter 4 Bioactive phytochemicals from Watercress (Nasturtium officinale) by-products.- Chapter 5 Bioactive phytochemicals from Spinach (Spinacia oleracea L.) by-products.- Part III Phytochemicals from stem vegetables by-products.- Chapter 6 Bioactive phytochemicals from asparagus (Asparagus officinalis) by-products.- Chapter 7 Bioactive phytochemicals from Kohlrabi (Brassica oleracea var. gongylodes) by-products.- Chapter 8 Bioactive phytochemicals from celery (Apium graveolens) by-products.- Part IV Phytochemicals from root and tuber vegetables by-products.- Chapter 9 Bioactive phytochemicals from beetroot (Beta vulgaris) by-products.- Chapter 10 Bioactive phytochemicals from carrot (Daucus carota)  by-products.- Chapter 11 Bioactive phytochemicals from Celeriac (Apium graveolens var. rapaceum) by-products.- Chapter 12 Bioactive phytochemicals from Sweet potato (Ipomoea batatas) by-products.- Chapter 13 Bioactive Phytochemicals from potato (Solanum tuberosum) by-products.- Chapter 14 Bioactive phytochemicals from taro (Colocasia esculenta) by-products.- Chapter 15 Bioactive phytochemicals from Ginger (Zingiber officinale) by-products.- Part V Future trends and conclusion.- Chapter 16 Future trends and conclusion on bioactive phytochemicals in by-products from leaf, stem, root and tuber vegetables.