Phytochemicals in Goji Berries: Applications in Functional Foods / Edition 1 available in Hardcover, eBook
Phytochemicals in Goji Berries: Applications in Functional Foods / Edition 1
- ISBN-10:
- 0367076349
- ISBN-13:
- 9780367076344
- Pub. Date:
- 06/26/2020
- Publisher:
- CRC Press
Phytochemicals in Goji Berries: Applications in Functional Foods / Edition 1
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$280.00Overview
With the development of analysis methods, various chemical constituents have been identified, including carbohydrates, carotenoids, flavonoids, betaine, cerebroside, -sitosterol, amino acids, trace elements, vitamins and other constituents. Polysaccharides have been identified as one of the major active ingredients responsible for biological activities.
Phytochemicals in Goji Berries: Applications in Functional Foods, a volume in the Functional Foods and Nutraceuticals Series, provides information about the chemical, biochemical, botanic properties, bioactive components and health benefits of Goji berries. It also discusses postharvest storage technology, processing technology, and the development and utilization of Goji berry by-products in medicinal foods and functional foods, as well as addressing food safety issues.
Features:
- Provide information on Goji fruit origin and growing conditions, distribution, and biochemical properties
- Discusses such medicinal properties and health benefits of Goji berries as the capacity to lower blood pressure, treat anemia, maintain cholesterol levels in the normal range and decrease risk of cardiovascular disease. Additionally, Goji berries have anti-inflammatory and anti-tumor properties, among others
- Includes information on traditional products, new products and innovative processing technologies
This book will serve college and university students majoring in food science, nutrition, pharmaceutical science, and botanical science. It also will serve as a unique reference for food science professionals pursuing functional foods, marketing expansion, as well as nutritional dietary management. Readers will obtain sound scientific knowledge of the nutritional value and health benefits of the different Goji berry products such as juice, cake, soup, snacks, and medicinal foods.
Also available in the Functional Foods and Nutraceuticals series:
Korean Functional Foods: Composition, Processing and Health Benefits, edited by Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park (ISBN 978-1-4987-9965-2)
Phytochemicals in Citrus: Applications in Functional Foods, edited by Xingqian Ye (ISBN 978-1-4987-4272-6)
Food as Medicine: Functional Food Plants of Africa, by Maurice M. Iwu (ISBN 978-1-4987-0609-4)
For a complete list of books in the series, please visit our website at https://www.crcpress.com/Functional-Foods-and-Nutraceuticals/book-series/CRCFUNFOONUT
Product Details
ISBN-13: | 9780367076344 |
---|---|
Publisher: | CRC Press |
Publication date: | 06/26/2020 |
Series: | Functional Foods and Nutraceuticals |
Pages: | 476 |
Product dimensions: | 7.00(w) x 10.00(h) x (d) |
About the Author
Dr. Yueming Jiang is the deputy director of South China Botanic Garden (formerly known as South China institute of Botany, the Chinese Academy of Sciences. Professor Jiang has also been appointed as the vice-president of Chinese Society for Plant Physiology, president of Guangdong Society for Plant Physiology, vice-president of Guangzhou Association for International Academic Exchange and Cooperation, and scientific advisor to the International Foundation for Science. Dr Jiang received his PhD in 1999 from Zhongshan University. His research focuses on the postharvest biology and technology of fruits and vegetables, and functional food development from plant natural resource. Professor Jiang has published more than 550 peer-reviewed research papers in primary journals with high "SCI Impact Factor", about 50 review papers in Trends in Biotechnology, Trends in Endocrinology and Metabolism, Critical Reviews in Food Science and Nutrition, Trends in Food Science & Technology, 35 book chapters. He was a guest editor of the Stewart Postharvest Review, associate editor of Plant Physiology Journal, Journal of Tropical and Subtropical Botany, and Journal of Tropical Crop, and editorial member of Food Research International, Postharvest Biology and Technology, Journal of Food, Agriculture and Environment, Journal of Applied Horticulture, and Acta Horticultueae Sinica. Dr. Jiang received the IFS Jubilee Award in 2002, the Science and Technology Awards from China General Chamber of Commerce in 2005, 2007 and 2015, the National Science and technology Advance Award in 2008, the Science and Technology Awards from Guangdong Province in 2009 and 2016, the Outstanding Research Talent Award for Innovation and Development of China’s Food Industry in 2011, the National Technological Invention Award in 2013, and the Science and Technology Award from Hainan Province in 2018.