What is it about?
This book creates a multidisciplinary forum of discussion on Ficus carica 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 Ficus carica byproducts is extensively reported. Also, the text discusses the potential applications of Ficus carica in food, cosmetics, and pharmaceutical products.
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Photo by mali bou on Unsplash
Why is it important?
Fig (Ficus carica): Production, Processing, and Properties illustrate a diversity of developments in food science and horticultural research including: Production, processing, chemistry, and functional properties of Ficus carica. Ficus carica phytochemicals and its health-promoting effects. Food, non-food and technological applications of Ficus carica.
Perspectives
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. Ficus carica is of significant importance due to its widespread food, industrial and medicinal applications. Although Ficus carica 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 Ficus carica. This book will be the first publication focusing specifically on this important topic.
Professor Mohamed Fawzy Ramadan
Umm Al-Qura University
Read the Original
This page is a summary of: Fig (Ficus carica): Production, Processing, and Properties, January 2023, Springer Science + Business Media,
DOI: 10.1007/978-3-031-16493-4.
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