Editors:
Extensively covers wild fruits from their growth and chemical makeup to their harvest, distribution, health effects and beyond
Focuses on wild fruits' effects on the quality of life, food security, economics and health of native populations worldwide
Outlines the phytochemical constituents, bioactive compounds, traditional and medicinal uses and chemical composition of over 50 indigenous wild fruits
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Table of contents (42 chapters)
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Front Matter
About this book
To date there has not been a reference work focusing on the full scope of wild fruits from their growth and chemical makeup to their harvest, distribution, health effects and beyond. Wild Fruits: Composition, Nutritional Value and Products adequately fills this gap, expansively covering the utilization of multi-purpose wild fruits in regions worldwide. Effects on quality of life, food security, economics and health are extensively covered. Over 31 wild fruit species are examined, with individual chapters focusing on each species' phytochemical constituents, bioactive compounds, traditional and medicinal uses and chemical composition. Harvest, post-harvest and consumption methods are covered for each, as are their overall effect on the food security and economics of their native regions.
This book is essential for researchers in search of a comprehensive singular source for the chemical makeups and cultivation of indigenous wild fruits and their many benefits to their native regions.
Editors and Affiliations
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Ghibaish College of Science & Technology, Indigenous Knowledge and Heritage Center, Ghibaish, Sudan
Abdalbasit Adam Mariod
About the editor
Bibliographic Information
Book Title: Wild Fruits: Composition, Nutritional Value and Products
Editors: Abdalbasit Adam Mariod
DOI: https://doi.org/10.1007/978-3-030-31885-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-31884-0Published: 19 December 2019
Softcover ISBN: 978-3-030-31887-1Published: 19 January 2021
eBook ISBN: 978-3-030-31885-7Published: 14 December 2019
Edition Number: 1
Number of Pages: XII, 577
Number of Illustrations: 15 b/w illustrations, 110 illustrations in colour
Topics: Food Science, Organic Chemistry