Bioactive Phytochemicals in By-products from Leaf, Stem, Root and Tuber Vegetables
This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and processing by-products, not only as a source of valuable bioenergy but also for health purposes. D...
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| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
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Springer Nature Switzerland : Imprint: Springer,
2025.
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| Ausgabe: | 1st ed. 2025. |
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| Online-Zugang: | https://doi.org/10.1007/978-3-031-80700-8 |
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| 245 | 1 | 0 | |a Bioactive Phytochemicals in By-products from Leaf, Stem, Root and Tuber Vegetables |h [electronic resource] / |c edited by Mohamed Fawzy Ramadan. |
| 250 | |a 1st ed. 2025. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2025. | |
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| 505 | 0 | |a 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. | |
| 520 | |a This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and processing by-products, not only as a source of valuable bioenergy but also for health purposes. Divided into 16 chapters, the book begins with an introduction to the economic significance of biowaste generated from vegetable cultivation and processing, setting the stage for subsequent chapters that cover the phytochemical, nutritional, biochemical and physicochemical properties of vegetable processing wastes and their multifaceted applications. Readers will find valuable insights into the valorisation of process by-products from diverse vegetables like cabbage, spinach, watercress, asparagus, celery, kohlrabi, beetroot, carrot, celeriac, turnip, sweet potato, potato and taro. In each chapter, readers will find an economic perspective for each biowaste, the chemical analysis of the bioactive compounds, their biological and functional properties, and relevant food and non-food applications of extracts and bioactive compounds from vegetable by-products. This book, coupled with its companion volume, " Bioactive Phytochemicals in By-products from Bulb, Flower and Fruit Vegetables" serves as an indispensable tool for students, scholars, and researchers seeking to expand their knowledge within this field in agricultural and nutritional sciences. It also extends its relevance to professionals within the food industry, offering the latest insights and findings from cutting-edge research. | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 650 | 0 | |a Natural products. | |
| 650 | 0 | |a Refuse and refuse disposal. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
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| 650 | 2 | 4 | |a Waste Management/Waste Technology. |
| 650 | 2 | 4 | |a Food Chemistry. |
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| 700 | 1 | |a Ramadan, Mohamed Fawzy. |e editor. |0 (orcid)0000-0002-5431-8503 |1 https://orcid.org/0000-0002-5431-8503 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
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