This book creates a multidisciplinary forum of discussion on
Ficus carica
with particular emphasis on its horticulture, post-harvest, marketability, phyhemistry, extraction prools, 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
byproducts is extensively reported. Also, the text discusses the potential applications of
in food, cosmetics, and pharmaceutical products.
Fig (Ficus carica): Production, Processing, and Properties
illustrates a diversity of developments in food science and horticultural research including:
• Production, processing, chemistry, and functional properties of
.
•
phyhemicals and its health-promoting effects.
• Food, non-food and technological applications of
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 phyhemicals.
is of significant importance due to its widespread food, industrial and medicinal applications. Although
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
. This book will be the first publication focusing specifically on this important topic.