Edible flowers : health benefits, nutrition, processing, and applications.
Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications.
Saved in:
| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
[S.l.] :
Academic Press,
2024.
|
| Subjects: | |
| Online Access: | ScienceDirect |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
MARC
| LEADER | 00000cam a22000007a 4500 | ||
|---|---|---|---|
| 001 | on1446416663 | ||
| 003 | OCoLC | ||
| 005 | 20260915095208.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 240718s2024 xx o 000 0 eng d | ||
| 040 | |a YDX |b eng |c YDX |d OPELS |d OCLCO |d UKAHL |d N$T |d OCLCQ |d UKMGB |d OCLCL |d SFB |d OCLCF |d OCLCO | ||
| 015 | |a GBC477683 |2 bnb | ||
| 016 | 7 | |a 300197803 |2 Uk | |
| 020 | |a 9780443137709 |q (electronic bk.) | ||
| 020 | |a 0443137706 |q (electronic bk.) | ||
| 020 | |z 9780443137693 | ||
| 020 | |z 0443137692 | ||
| 024 | 8 | |a CIPO000085931 | |
| 035 | |a (OCoLC)1446416663 | ||
| 050 | 4 | |a QK98.5.A1 | |
| 082 | 0 | 4 | |a 581.6/32 |2 23/eng/20240731 |1 https://id.oclc.org/worldcat/ddc/E3F3BqRTf3W6t7cGjQ4D9cVftJ |
| 245 | 0 | 0 | |a Edible flowers : |b health benefits, nutrition, processing, and applications. |
| 260 | |a [S.l.] : |b Academic Press, |c 2024. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a computer |2 rdamedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 505 | 0 | |a Front Cover -- Edible Flowers -- Copyright Page -- Dedication -- Contents -- List of contributors -- About the editors -- Preface -- 1 Introduction -- 1.1 Introduction -- 1.2 Biological activities of edible flowers -- 1.3 Medicinal uses of edible flowers -- 1.4 Processing and preservation of edible flowers using novel methods of processing -- 1.5 Conclusion -- References -- 2 Allium flowers -- 2.1 Introduction -- 2.2 Cultivation -- 2.3 Sensorial and aromatic properties -- 2.4 Nutritional/chemical properties -- 2.5 Safety: toxic antinutritional compounds and allergies -- 2.6 Extraction of bioactive and pharmacological compounds -- 2.6.1 Extraction methods -- 2.6.2 In vivo and in vitro studies of bioactive and pharmacological compounds -- 2.6.3 Allium Essential Oils -- 2.7 Postharvest losses during storage and preservation techniques -- 2.8 Application in food processing -- 2.9 Potential food and pharmaceutical products -- 2.10 Marketability -- 2.11 Conclusion and future prospect -- References -- 3 Amaranthus -- 3.1 Introduction -- 3.1.1 Background -- 3.1.2 Botanical description -- 3.2 Chemical profile -- 3.2.1 Organic acids -- 3.2.2 Tocopherol -- 3.2.3 Pigments -- 3.2.4 Others -- 3.2.5 Active components -- 3.3 Functional Properties -- 3.3.1 Antioxidant activity -- 3.3.2 Antimicrobial activity -- 3.3.3 Antifungal activity -- 3.3.4 Antihaemolytic activity -- 3.4 Health benefits -- 3.5 Applications in the food industry -- 3.6 Conclusion -- References -- 4 Bombax ceiba (Red silk cotton) -- 4.1 Introduction -- 4.1.1 Taxonomy -- 4.1.2 Scientific classification -- 4.1.3 Synonyms -- 4.1.4 Vernacular names -- 4.2 Cultivation -- 4.2.1 Climate -- 4.2.2 Soil -- 4.2.3 Phenology -- 4.2.4 Germination and seedling stages -- 4.2.5 Nursery practices -- 4.3 Regeneration -- 4.3.1 Natural regeneration -- 4.3.2 Artificial regeneration -- 4.3.3 Nursery technique. | |
| 505 | 8 | |a 4.3.4 Plantations technique -- 4.3.4.1 Direct sowing -- 4.3.4.2 Entire planting -- 4.3.4.3 Stump planting -- 4.4 Sensorial and aromatic properties -- 4.5 Nutritional properties/chemical properties -- 4.6 Pharmacological importance -- 4.6.1 Antiobesity -- 4.6.2 Antimicrobial activity -- 4.6.3 Antiangiogenic activity -- 4.6.4 Hepatoprotective activity -- 4.6.5 Cytotoxicity -- 4.6.6 Analgesic effect -- 4.6.7 Antidiabetic -- 4.6.8 Diuretic activity -- 4.6.9 Antioxidant activity -- 4.7 Application in food processing -- 4.7.1 Salads and gravies -- 4.7.2 Culinary garnish -- 4.7.3 Flower-based beverages -- 4.7.4 Traditional medicinal uses -- 4.8 Marketability (market/population, and cost-benefit analysis) -- 4.9 Conclusion and future prospective -- References -- 5 Chrysanthemum morifolium -- 5.1 Introduction -- 5.1.1 Taxonomic classification -- 5.1.2 Physical description -- 5.1.3 History and distribution -- 5.2 Cultivation -- 5.3 Sensorial and aromatic properties -- 5.4 Nutritional and pharmcaological properties -- 5.4.1 Antimicrobial -- 5.4.2 Antiinflammatory -- 5.4.3 Antihypertensive -- 5.4.4 Antioxidant -- 5.4.5 Anticancer -- 5.5 Types of chemical compounds present in Chrysanthemum morifolium -- 5.5.1 Terpenoids -- 5.5.2 Flavonoids -- 5.5.3 Phenolic acid -- 5.6 Food safety -- 5.7 Extraction methods -- 5.8 Postharvest losses during storage and preservation techniques of edible flowers -- 5.8.1 Drying -- 5.8.2 Crystallization -- 5.8.3 Preservation using vinegar -- 5.8.4 Preservation using oil -- 5.8.5 Preservation using honey or sugar -- 5.8.6 Preservation in butter -- 5.8.7 Cold preservation -- 5.9 Application in food processing -- 5.10 Potential food and pharmaceutical products -- 5.10.1 Dietary herbal medicine -- 5.10.2 Tea -- 5.10.3 Essential oil -- 5.10.4 Food colorants/food additives -- 5.11 Marketability -- 5.12 Conclusion and future prospects. | |
| 505 | 8 | |a 7.14 Application in food processing and pharmaceutical products -- 7.15 Marketability (market/population, and cost-benefit analysis) -- 7.16 Conclusion -- References -- 8 Hibiscus rosa-sinensis -- 8.1 Introduction -- 8.2 Cultivation practices -- 8.3 Nutritional, chemical, and sensorial properties -- 8.3.1 Nutritional composition -- 8.3.2 Chemical composition -- 8.3.2.1 Bioactive compounds -- 8.3.2.1.1 Carotenoids -- 8.3.2.1.2 Phenolic compounds -- 8.3.2.1.3 Flavonoids -- 8.3.2.1.4 Anthocyanins -- 8.3.3 Sensorial properties -- 8.4 Postharvesting and innovative and emerging preservation techniques of hibiscus -- 8.4.1 Refrigeration -- 8.4.2 Drying -- 8.4.3 Freezing -- 8.4.4 Freeze-drying -- 8.4.5 High hydrostatic pressure -- 8.5 Potential application in food and pharmaceutical products -- 8.6 Conclusion and future prospective -- References -- 9 Matricaria chamomilla -- 9.1 Introduction -- 9.2 Taxonomy -- 9.3 Characterization of chamomile flower -- 9.3.1 The nutritional properties of chamomile flower -- 9.3.2 Pharmacological properties of chamomile flower -- 9.3.3 Safety and antinutritional compounds of chamomile flower -- 9.4 The current trends in the processing and preservation of chamomile flower -- 9.4.1 Drying -- 9.4.2 Cold storage -- 9.4.3 Freezing -- 9.4.4 Chemical preservation -- 9.4.5 Modified atmosphere packaging -- 9.4.6 High hydrostatic pressure technology -- 9.5 The postharvest losses of natural compounds of chamomile flower -- 9.6 The application of natural compounds extracted from chamomile flowers in the food products -- 9.7 The prospects for industry applications and marketability of chamomile flower -- References -- 10 Moringa oleifera -- 10.1 Introduction -- 10.2 Propagation and cultivation of moringa -- 10.3 Nutritional properties -- 10.4 Antinutritional factors in moringa flower. | |
| 505 | 8 | |a 10.5 Extraction methods, in vivo and in vitro studies of bioactive and pharmacological compounds -- 10.5.1 Extraction and phytochemical profiling of bioactive compounds in moringa flowers -- 10.5.2 Potentials of bioactive compounds of moringa flower -- 10.5.2.1 Antioxidant capacity -- 10.5.2.2 Antimicrobial activity -- 10.5.2.3 Pharmacological activity -- 10.5.2.4 Enzyme inhibitory activities -- 10.6 Current trends in the use of moringa flowers in food processing and preservation -- 10.7 Application of natural compounds such as colorant, flavoring, and volatile in food -- 10.8 Marketability of moringa products -- 10.9 Conclusion and prospects for industrial applications of moringa flowers -- References -- 11 Musa paradisiaca Linn -- 11.1 Introduction -- 11.2 Phytochemical profile and nutritional properties/chemical properties -- 11.3 Methods of estimation of bioactive and pharmacological compounds -- 11.3.1 Identification of saponins -- 11.3.2 Identification of phenols -- 11.3.3 Identification of glycosides -- 11.3.4 Identification of flavonoids -- 11.3.5 Identification of tannins -- 11.3.6 Identification of terpenoids -- 11.4 Immunomodulatory properties and their therapeutic effect on human health -- 11.4.1 Antidiabetic -- 11.4.2 Antitumor -- 11.4.3 Antiulcer -- 11.5 Application of Musa paradisiaca flower in food -- 11.6 Nonfood application of banana flower -- 11.7 Postharvest processing and preservation of edible flowers -- 11.8 Market status and commercial aspects of banana flower -- 11.9 Conclusion -- References -- 12 Rhododendron arboreum Sm. -- 12.1 Introduction -- 12.2 Cultivation -- 12.3 Sensorial and aromatic properties -- 12.4 Nutritional properties/chemical properties -- 12.5 Phytochemical composition -- 12.5.1 Flavonoids -- 12.5.2 Diterpenes -- 12.5.3 Alkaloids -- 12.5.4 Polyphenols -- 12.5.4.1 Flavonols -- 12.5.4.2 Hydroxycinnamic acids. | |
| 520 | |a Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. | ||
| 650 | 0 | |a Plants, Edible. | |
| 650 | 0 | |a Flowers. | |
| 650 | 6 | |a Plantes comestibles. |0 (CaQQLa)201-0066910 | |
| 650 | 6 | |a Fleurs. |0 (CaQQLa)201-0002189 | |
| 650 | 7 | |a flower (plant material) |2 aat |0 (CStmoGRI)aat300264247 | |
| 650 | 7 | |a Flowers |2 fast |0 (OCoLC)fst00927866 | |
| 650 | 7 | |a Plants, Edible |2 fast |0 (OCoLC)fst01066168 | |
| 776 | 0 | 8 | |i Print version: |z 0443137692 |z 9780443137693 |w (OCoLC)1405365131 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780443137693 |