Fig (Ficus carica): Production, Processing, and Properties
<p>This book creates a multidisciplinary forum of discussion on <i>Ficus carica</i> with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing. The impact of traditional and innovative processing on the recovery of high-added value compounds from <i>Ficus carica</i> byproducts is extensively reported. Also, the text discusses the potential applications of <i>Ficus carica</i> in food, cosmetics, and pharmaceutical products. <i>Fig (Ficus carica): Production, Processing, and Properties</i> illustrates a diversity of developments in food science and horticultural research including:</p><p></p><ul><li>Production, processing, chemistry, and functional properties of <i>Ficus carica</i>.</li><li><i>Ficus carica</i> phytochemicals and its health-promoting effects.</li><li>Food, non-food and technological applications of <i>Ficus carica</i>.</li></ul><p></p><p>Recent research focuses on studying the bioactive compounds and therapeutic traits and investigating the mode of action and toxicological impacts of medical plant extracts and bioactive phytochemicals. <i>Ficus carica </i>is of significant importance due to its widespread food, industrial and medicinal applications. Although <i>Ficus carica </i>products are already commercially available in the international market, it is hard to find a reference work covering the production, processing, chemistry and properties of <i>Ficus carica</i>. This book will be the first publication focusing specifically on this important topic.</p>