Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability. Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers.
1. Chapter 1 Introduction - p. 1 2. Chapter 2 Allium flowers - p. 9 3. Chapter 3 Amaranthus - p. 29 4. Chapter 4 Bombax ceiba (Red silk cotton) - p. 45 5. Chapter 5 Chrysanthemum morifolium - p. 65 6. Chapter 6 Cucurbita - p. 87 7. Chapter 7 Helianthus annuus L. - p. 105 8. Chapter 8 Hibiscus rosa-sinensis - p. 127 9. Chapter 9 Matricaria chamomilla - p. 157 10. Chapter 10 Moringa oleifera - p. 173 11. Chapter 11 Musa paradisiaca Linn - p. 189 12. Chapter 12 Rhododendron arboreum Sm. - p. 209 13. Chapter 13 Rosa - p. 231 14. Chapter 14 Rosemary (Salvia rosmarinus) - p. 249 15. Chapter 15 Saussurea obvallata (King of Himalayan flower) - p. 271 16. Chapter 16 Taraxacum officinale (Dandelion) - p. 281 17. Chapter 17 Nasturtium (Tropaeolum majus L.) - p. 301 18. Chapter 18 Viola tricolor and Viola odorata - p. 325 19. Chapter 19 Minor flowers of Asian and African countries - p. 355 20. Chapter 20 Minor flowers of European and American Countries - p. 385 21. Index - p. 431
Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability. Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers.
1. Chapter 1 Introduction - p. 1 2. Chapter 2 Allium flowers - p. 9 3. Chapter 3 Amaranthus - p. 29 4. Chapter 4 Bombax ceiba (Red silk cotton) - p. 45 5. Chapter 5 Chrysanthemum morifolium - p. 65 6. Chapter 6 Cucurbita - p. 87 7. Chapter 7 Helianthus annuus L. - p. 105 8. Chapter 8 Hibiscus rosa-sinensis - p. 127 9. Chapter 9 Matricaria chamomilla - p. 157 10. Chapter 10 Moringa oleifera - p. 173 11. Chapter 11 Musa paradisiaca Linn - p. 189 12. Chapter 12 Rhododendron arboreum Sm. - p. 209 13. Chapter 13 Rosa - p. 231 14. Chapter 14 Rosemary (Salvia rosmarinus) - p. 249 15. Chapter 15 Saussurea obvallata (King of Himalayan flower) - p. 271 16. Chapter 16 Taraxacum officinale (Dandelion) - p. 281 17. Chapter 17 Nasturtium (Tropaeolum majus L.) - p. 301 18. Chapter 18 Viola tricolor and Viola odorata - p. 325 19. Chapter 19 Minor flowers of Asian and African countries - p. 355 20. Chapter 20 Minor flowers of European and American Countries - p. 385 21. Index - p. 431
