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Full Description
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.
Contents
1. Introduction
2. Rosa Rose
3. Hibiscus rosa-sinensis Hibiscus
4. Helianthus annuus L. Sunflower
5. Cucurbita moschata Pumpkin
6. Moringa Oleifera Moringa
7. Amaranthus Amaranth
8. Bombax Ceiba Red silk-cotton tree
9. Matricaria chamomilla Chamomile
10. Viola tricolor var. hortensis Pansy
11. Salvia rosmarinus Rosemary
12. Rhododendron arboretum Burans
13. Musa paradisiaca Linn Banana
14. Tropaeolum majus Nasturtium
15. Taraxacum Officinale Dandelion
16. Allium schoenoprasum Chives
17. Chrysanthemum morifolium Chrysanthemums
18. Saussurea obvallata King of Himalayan flowers
19. Minor flowers of Asian and African country
20. Minor flowers of European and American country
