Handbook of Goldenberry (Physalis peruviana)

Cultivation, Processing, Chemistry, and Functionality

Häftad, Engelska, 2024

Av Mohamed Fawzy Ramadan, Saudi Arabia) Ramadan, Mohamed Fawzy (Professor, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah

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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 peruviana
Discusses the processing, technology, and functional applications of Physalis peruviana
Explores Physalis peruviana phytochemicals and its health-promoting effects

Produktinformation

Utgivningsdatum2024-03-15
Mått216 x 276 x 28 mm
Vikt1 490 g
FormatHäftad
SpråkEngelska
Antal sidor530
FörlagElsevier Science
ISBN9780443154331

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik
Patologi inom Medicin

Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.

1. Introduction to goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and functionalitySection 1. Physalis peruviana: Cultivation, species, and cultivars2. Physalis peruviana cultivation and agricultural practices3. Physalis peruviana genetic diversity4. Pest management, pathology and plant protection of Physalis peruviana5. Morphological and reproductive traits of Physalis peruviana6. Physiological traits of Physalis peruviana Seeds7. Agribusiness management of Physalis peruviana8. Physalis peruviana physiology9. Physalis peruviana taxonomySection 2. Physalis peruviana: Chemistry, functionality and health-promoting properties10. Nutritional composition of Physalis peruviana genotypes11. Physalis peruviana aroma and volatile compounds12. Physalis peruviana oil13. Chemistry and functionality of Physalis peruviana leave extract14. Chemistry and functionality of Physalis peruviana calyce extracts15. Chemistry and properties of Physalis peruviana roots16. Health-promoting effects of Physalis peruviana bioactive compounds17. Physalis peruviana fruit bioactive compounds18. Chemistry of Physalis peruviana leaves and stems19. Physalis peruviana toxicity and toxic elements20. Effect of ecosystems and agricultural practices on Physalis peruviana phytochemicals21. Physicochemical Properties of Physalis peruviana22. Biological and antioxidant activities of Physalis peruviana23. Withanolides from Physalis peruviana24. Bioactive compounds and functionality of Physalis peruviana by-productsSection 3. Physalis peruviana: Technology, processing, and applications25. Post-harvest technology and packing of Physalis peruviana26. Physical and mechanical properties of Physalis peruviana27. Drying of Physalis peruviana28. Industrial applications of Physalis peruviana29. Physalis peruviana powder: chemistry and technology30. Physalis Peruviana Juice and beverage31. Physalis peruviana fruit nectar, jelly, and puree32. Applications of Physalis peruviana by-products33. Emulsions from Physalis peruviana34. Effect of processing on Physalis peruviana pulp