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E-raamat: Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality

Edited by (Professor, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia)
  • Formaat: EPUB+DRM
  • Ilmumisaeg: 13-Mar-2024
  • Kirjastus: Academic Press Inc
  • Keel: eng
  • ISBN-13: 9780443154348
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Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and FunctionalitySuurem pilt
  • Formaat: EPUB+DRM
  • Ilmumisaeg: 13-Mar-2024
  • Kirjastus: Academic Press Inc
  • Keel: eng
  • ISBN-13: 9780443154348
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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.

1. Introduction to goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and functionality

Section
1. Physalis peruviana: Cultivation, species, and cultivars 2. Physalis peruviana cultivation and agricultural practices
3. Physalis peruviana genetic diversity
4. Pest management, pathology and plant protection of Physalis peruviana
5. Morphological and reproductive traits of Physalis peruviana
6. Physiological traits of Physalis peruviana Seeds
7. Agribusiness management of Physalis peruviana
8. Physalis peruviana physiology
9. Physalis peruviana taxonomy

Section
2. Physalis peruviana: Chemistry, functionality and health-promoting properties 10. Nutritional composition of Physalis peruviana genotypes
11. Physalis peruviana aroma and volatile compounds
12. Physalis peruviana oil
13. Chemistry and functionality of Physalis peruviana leave extract
14. Chemistry and functionality of Physalis peruviana calyce extracts
15. Chemistry and properties of Physalis peruviana roots
16. Health-promoting effects of Physalis peruviana bioactive compounds
17. Physalis peruviana fruit bioactive compounds
18. Chemistry of Physalis peruviana leaves and stems
19. Physalis peruviana toxicity and toxic elements
20. Effect of ecosystems and agricultural practices on Physalis peruviana phytochemicals
21. Physicochemical Properties of Physalis peruviana
22. Biological and antioxidant activities of Physalis peruviana
23. Withanolides from Physalis peruviana
24. Bioactive compounds and functionality of Physalis peruviana by-products

Section
3. Physalis peruviana: Technology, processing, and applications 25. Post-harvest technology and packing of Physalis peruviana
26. Physical and mechanical properties of Physalis peruviana
27. Drying of Physalis peruviana
28. Industrial applications of Physalis peruviana
29. Physalis peruviana powder: chemistry and technology
30. Physalis Peruviana Juice and beverage
31. Physalis peruviana fruit nectar, jelly, and puree
32. Applications of Physalis peruviana by-products
33. Emulsions from Physalis peruviana
34. Effect of processing on Physalis peruviana pulp

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.
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