Synopsis
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.
- Covers the nutritional and pharmacological aspects of edible flowers
- Addresses the most popular edible flowers in the world as a source for nutraceuticals
- Presents application in food products and potential health benefits
- Discuss the various preservation techniques to improve the storage stability of edible flowers
About the Authors
Arun Kumar Gupta was awarded doctoral degree at Tezpur University, Assam, India, from Department of Food Engineering and Technology. He is currently serving as an Assistant Professor in the Department of Food Process Technology at Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India. Dr. Gupta's research interests include citrus debittering, novel biopolymers, and the valorization of underutilized fruits and vegetables, highlighting his strong potential for future contributions to these fields. He has made significant contributions to the field of food science and technology, as reflected in his extensive body of work, which includes 75 original research and review articles published in peer-reviewed international journals, 20 Scopus-indexed book chapters, and seven patents filed. Dr. Gupta has also been actively involved in academic publishing, serving as editor of five books with esteemed publishers such as Elsevier, CRC Press, and Springer.
Dr. Vijay Kumar was awarded Ph. D. in Biotechnology on topic: “Antibacterial metabolites from actinomycetes of diverse habitats and locations of Uttarakhand”, from Biotechnology Department of H.N.B. Garhwal Central University, Srinagar. His Research Interest mainly includes: actinobacteria genomics, engineering the expression of silent natural product biosynthetic gene clusters, expanding the chemical space of natural products using bioengineering, bioengineering bespoke chemical scaffolds. He is the executive editor of International Journal of Microbiology.
Bindu Naik has done B Sc in Zoolgy, M Sc in Biotechnology, M Tech in Food Science & Technology with a Ph D in Bioprocess & Food Engineering. She has worked at BFIT and Doon PG College as an Assistant Professor. She joined Uttaranchal University in 2018 and worked as an Assistant Professor for two years before moving to be an assistant professor at the Department of Life Sciences, GEU-IIC Innovation activity coordinator, Graphic Era (Deemed to be University) Dehradun, Uttarakhand, India.
Prof. Poonam Mishra earned an MTech at Harcourt Butler Technical University, Kanpur, and a Ph.D. in food engineering at Tezpur University, India. In 2004, Dr. Mishra joined the Centre of Food Technology, University of Allahabad as a lecturer, where she has been engaged in teaching and research and development related to food engineering and technology. She also is actively involved in the establishment of the Food Quality Control Laboratory at the Centre of Food Technology. In 2009, she joined Tezpur University as an Assistant Professor and is now a professor in the Department of Food Engineering and Technology at Tezpur Central University, India.
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