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Bioactive phytochemicals in by-produ...

Ramadan, Mohamed Fawzy.

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Bioactive phytochemicals in by-products from bulb, flower and fruit vegetables

Record Type:	Electronic resources : Monograph/item
Title/Author:	Bioactive phytochemicals in by-products from bulb, flower and fruit vegetables/ edited by Mohamed Fawzy Ramadan.
other author:	Ramadan, Mohamed Fawzy.
Published:	Cham :Springer Nature Switzerland : : 2025.,
Description:	xiv, 357 p. :ill. (chiefly color), digital ;24 cm.
[NT 15003449]:	Part I General Aspects -- Chapter 1 Introduction to bioactive phytochemicals in by-products from bulb, flower and fruit vegetables -- Part 2 Phytochemicals from bulb vegetable by-products -- Chapter 2 Phytochemicals from garlic (Allium sativum L.) by-products -- Chapter 3 Phytochemicals from onion (Allium cepa L.) by-products -- Chapter 4 Phytochemicals from Fennel (Foeniculum vulgare) by-products -- Part 3 Phytochemicals from flower vegetable by-products -- Chapter 5 Phytochemicals from Artichoke (Cynara cardunculus var. scolymus L.) by-products -- Chapter 6 Phytochemicals from Cauliflower (Brassica oleracea) by-products -- Part 4 Phytochemicals from fruit vegetable by-products -- Chapter 7 Phytochemicals from Bell pepper (Capsicum annuum) by-products -- Chapter 8 Phytochemicals from Chayote (Sechium edule) by-products -- Chapter 9 Phytochemicals from Cucumber (Cucumis sativus) by-products -- Chapter 10 Phytochemicals from Eggplant (Solanum melongena L.) by-products -- Chapter 11 Phytochemicals from Pumpkin (Cucurbita maxima) by-products -- Chapter 12 Phytochemicals from tomato (Solanum lycopersicum L.) by-products -- Part 5 Future trends and conclusion -- Chapter 13 Future trends and conclusion for bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.
Contained By:	Springer Nature eBook
Subject:	Plant bioactive compounds. -
Online resource:	https://doi.org/10.1007/978-3-031-77399-0
ISBN:	9783031773990

Bioactive phytochemicals in by-products from bulb, flower and fruit vegetables
Bioactive phytochemicals in by-products from bulb, flower and fruit vegetables[electronic resource] /edited by Mohamed Fawzy Ramadan. - Cham :Springer Nature Switzerland :2025. - xiv, 357 p. :ill. (chiefly color), digital ;24 cm.

Part I General Aspects -- Chapter 1 Introduction to bioactive phytochemicals in by-products from bulb, flower and fruit vegetables -- Part 2 Phytochemicals from bulb vegetable by-products -- Chapter 2 Phytochemicals from garlic (Allium sativum L.) by-products -- Chapter 3 Phytochemicals from onion (Allium cepa L.) by-products -- Chapter 4 Phytochemicals from Fennel (Foeniculum vulgare) by-products -- Part 3 Phytochemicals from flower vegetable by-products -- Chapter 5 Phytochemicals from Artichoke (Cynara cardunculus var. scolymus L.) by-products -- Chapter 6 Phytochemicals from Cauliflower (Brassica oleracea) by-products -- Part 4 Phytochemicals from fruit vegetable by-products -- Chapter 7 Phytochemicals from Bell pepper (Capsicum annuum) by-products -- Chapter 8 Phytochemicals from Chayote (Sechium edule) by-products -- Chapter 9 Phytochemicals from Cucumber (Cucumis sativus) by-products -- Chapter 10 Phytochemicals from Eggplant (Solanum melongena L.) by-products -- Chapter 11 Phytochemicals from Pumpkin (Cucurbita maxima) by-products -- Chapter 12 Phytochemicals from tomato (Solanum lycopersicum L.) by-products -- Part 5 Future trends and conclusion -- Chapter 13 Future trends and conclusion for bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization. By-products and wastes from vegetable processing have been gathering attention in the food industry due to the management of residues that pose significant disposal challenges. This book not only addresses these concerns but also underscores the potential of these by-products as sources of value-added phytochemicals, with a focus on the recovery of bioactive phytochemicals and technologically critical secondary metabolites. This book covers vegetable by-products' economic significance, ecological implications, and their applications spanning nutrition, health, and industry. Divided into 13 chapters, the book offers an overview of the phytochemical, nutritional, biochemical and physicochemical properties of vegetable processing wastes. It discusses process by-products of diverse vegetables, including fennel,garlic, onion, artichoke, cauliflower, broccoli, bitter melon, bell pepper, chili pepper, chayote, cucumber, eggplant, green plantain banana, pumpkin and tomato. 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 Leaf, Stem, Root, and Tuber Vegetables," serves as an indispensable resource for students, scholars, and researchers seeking to deepen their understanding of this research area. It also extends its relevance to professionals within the food industry, offering the latest insights and findings from cutting-edge research.

ISBN: 9783031773990

Standard No.: 10.1007/978-3-031-77399-0doiSubjects--Topical Terms:

851323
Plant bioactive compounds.

LC Class. No.: QK898.B54

Dewey Class. No.: 572.2

Bioactive phytochemicals in by-products from bulb, flower and fruit vegetables
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245 0 0 $a Bioactive phytochemicals in by-products from bulb, flower and fruit vegetables $h [electronic resource] / $c edited by Mohamed Fawzy Ramadan.
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300 $a xiv, 357 p. : $b ill. (chiefly color), digital ; $c 24 cm.
505 0 $a Part I General Aspects -- Chapter 1 Introduction to bioactive phytochemicals in by-products from bulb, flower and fruit vegetables -- Part 2 Phytochemicals from bulb vegetable by-products -- Chapter 2 Phytochemicals from garlic (Allium sativum L.) by-products -- Chapter 3 Phytochemicals from onion (Allium cepa L.) by-products -- Chapter 4 Phytochemicals from Fennel (Foeniculum vulgare) by-products -- Part 3 Phytochemicals from flower vegetable by-products -- Chapter 5 Phytochemicals from Artichoke (Cynara cardunculus var. scolymus L.) by-products -- Chapter 6 Phytochemicals from Cauliflower (Brassica oleracea) by-products -- Part 4 Phytochemicals from fruit vegetable by-products -- Chapter 7 Phytochemicals from Bell pepper (Capsicum annuum) by-products -- Chapter 8 Phytochemicals from Chayote (Sechium edule) by-products -- Chapter 9 Phytochemicals from Cucumber (Cucumis sativus) by-products -- Chapter 10 Phytochemicals from Eggplant (Solanum melongena L.) by-products -- Chapter 11 Phytochemicals from Pumpkin (Cucurbita maxima) by-products -- Chapter 12 Phytochemicals from tomato (Solanum lycopersicum L.) by-products -- Part 5 Future trends and conclusion -- Chapter 13 Future trends and conclusion for bioactive phytochemicals in by-products from bulb, flower and fruit vegetables.
520 $a This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization. By-products and wastes from vegetable processing have been gathering attention in the food industry due to the management of residues that pose significant disposal challenges. This book not only addresses these concerns but also underscores the potential of these by-products as sources of value-added phytochemicals, with a focus on the recovery of bioactive phytochemicals and technologically critical secondary metabolites. This book covers vegetable by-products' economic significance, ecological implications, and their applications spanning nutrition, health, and industry. Divided into 13 chapters, the book offers an overview of the phytochemical, nutritional, biochemical and physicochemical properties of vegetable processing wastes. It discusses process by-products of diverse vegetables, including fennel,garlic, onion, artichoke, cauliflower, broccoli, bitter melon, bell pepper, chili pepper, chayote, cucumber, eggplant, green plantain banana, pumpkin and tomato. 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 Leaf, Stem, Root, and Tuber Vegetables," serves as an indispensable resource for students, scholars, and researchers seeking to deepen their understanding of this research area. It also extends its relevance to professionals within the food industry, offering the latest insights and findings from cutting-edge research.
650 0 $a Plant bioactive compounds. $3 851323
650 0 $a Phytochemicals. $3 915480
650 1 4 $a Natural Products. $3 3591648
650 2 4 $a Waste Management/Waste Technology. $3 891236
650 2 4 $a Food Chemistry. $3 3531310
650 2 4 $a Chemical Engineering. $3 959567
650 2 4 $a Food Science. $3 890841
700 1 $a Ramadan, Mohamed Fawzy. $3 3410284
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-77399-0
950 $a Chemistry and Materials Science (SpringerNature-11644)