Edible Flowers: Source of Phytonutrients, Valorization and Technological Advancements
Flowers are not only used for decoration of savory dishes and desserts but also provide a unique combination of sensations that enhance the nutritional profile of various foods. Owing to increasing knowledge about the composition, antioxidant and biological properties of edible flowers and availabil...
Saved in:
| Corporate Author: | |
|---|---|
| Other Authors: | , , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
|
| Edition: | 1st ed. 2025. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-3-032-00667-7 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-032-00667-7 | ||
| 003 | DE-He213 | ||
| 005 | 20260810165851.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 251030s2025 sz | o |||| 0|eng d | ||
| 020 | |a 9783032006677 |9 978-3-032-00667-7 | ||
| 024 | 7 | |a 10.1007/978-3-032-00667-7 |2 doi | |
| 050 | 4 | |a TX341-641 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 245 | 1 | 0 | |a Edible Flowers: Source of Phytonutrients, Valorization and Technological Advancements |h [electronic resource] / |c edited by Amrita Poonia, Parmjit S. Panesar, Maricarmen Iñiguez Moreno. |
| 250 | |a 1st ed. 2025. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2025. | |
| 300 | |a 1 online resource (XXIII, 469 p. 75 illus.). |b 67 illus. in color. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 341 | 0 | |b PDF/UA-1 |2 onix | |
| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
| 341 | 0 | |b Short alternative textual descriptions |2 onix | |
| 341 | 0 | |b Use of color is not sole means of conveying information |2 onix | |
| 341 | 0 | |b Use of high contrast between text and background color |2 onix | |
| 341 | 0 | |b Next / Previous structural navigation |2 onix | |
| 341 | 0 | |b All non-decorative content supports reading without sight |2 onix | |
| 347 | |a text file |b PDF |2 rda | ||
| 505 | 0 | |a Edible flowers: An overview -- Postharvest Processing Methods of Edible Flowers for Their Extended Preservation -- Exploring the Nutrients, Antioxidants, and Bioactive Compounds in Edible Flowers -- Mineral Composition of Edible Flowers -- Effect of Packaging Materials and Storage Period on Phytonutrient Content of Edible Flowers -- Antioxidant Potential of Edible Flowers -- Bioactive Compounds and Therapeutic Potential of Edible Flowers -- Toxicological Effects of Edible Flowers -- Nanoparticle Synthesis from Edible Flowers and their Food Applications -- Quantification and Characterization of Edible Flowers -- Safety Concerns/Issues and Consumer Acceptance of Edible Flowers -- Food Applications of Edible Flowers -- Health Benefits/Claims of Edible Flowers -- Valorization of Edible Flowers for Development of Novel Food and Dairy Products -- Technological Advancements and Current Market Trends in the Edible Flowers Industry. | |
| 520 | |a Flowers are not only used for decoration of savory dishes and desserts but also provide a unique combination of sensations that enhance the nutritional profile of various foods. Owing to increasing knowledge about the composition, antioxidant and biological properties of edible flowers and availability of metabolomics to identify their chemical components, there are many possibilities for development of nutraceuticals and functional foods using edible flowers. Since edible flowers have antioxidants, fiber, and even some proteins, they can be used in various meal plans. The most common phytochemical compounds found in edible flowers are carotenoids, flavonoids, phenolic acids and anthocyanins. The food industry could benefit by fulfilling the market demand of functional foods through the development of edible flower-based foods, allowing for the valorization of unexplored or underexplored flower species. Edible Flowers: Source of Phytonutrients, Valorization and Technological Advancements focuses on the most up to date information on edible flowers species, consumer acceptance, nutritional and functional properties, as well as the latest methods for processing, post-harvest management and preservation, biological activity, health benefits, formulation of functional foods, nanoparticle synthesis, safety issues, toxicological effects, cultural uses and current market trends. | ||
| 532 | 8 | |a Accessibility summary: This PDF has been created in accordance with the PDF/UA-1 standard to enhance accessibility, including screen reader support, described non-text content (images, graphs), bookmarks for easy navigation, keyboard-friendly links and forms and searchable, selectable text. 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. Please note that a more accessible version of this eBook is available as ePub. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food security. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Security. |
| 650 | 2 | 4 | |a Food Chemistry. |
| 700 | 1 | |a Poonia, Amrita. |e editor. |0 (orcid)0000-0002-2595-2900 |1 https://orcid.org/0000-0002-2595-2900 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Panesar, Parmjit S. |e editor. |0 (orcid)0000-0003-4652-9199 |1 https://orcid.org/0000-0003-4652-9199 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Moreno, Maricarmen Iñiguez. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783032006660 |
| 776 | 0 | 8 | |i Printed edition: |z 9783032006684 |
| 776 | 0 | 8 | |i Printed edition: |z 9783032006691 |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-032-00667-7 |
| 912 | |a ZDB-2-SBL | ||
| 912 | |a ZDB-2-SXB | ||
| 912 | |a ZDB-2-235 | ||
| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||
| 950 | |a Focus Bundle Agriculture, Ecology and Veterinary Science (SpringerNature-85405) | ||