Cargando…
Saffron : science, technology and health /
Saffron: Science, Technology and Health summarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristics. And, there are various chemical components present in saffron, including carbohydrates, minerals,...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford, United Kingdom ; Cambridge, MA :
Woodhead Publishing,
[2020]
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a22000001i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1140113593 | ||
| 003 | OCoLC | ||
| 005 | 20231120010436.0 | ||
| 006 | m d | ||
| 007 | cr ||||||||||| | ||
| 008 | 190829s2020 enka o 000 0 eng d | ||
| 040 | |a UKMGB |b eng |e rda |e pn |c UKMGB |d OCLCO |d OPELS |d OCLCF |d UKAHL |d EBLCP |d YDX |d YDXIT |d OCLCO |d DKU |d OCLCO |d K6U |d OCLCQ |d OCLCO | ||
| 015 | |a GBB9G8638 |2 bnb | ||
| 016 | 7 | |a 019570144 |2 Uk | |
| 019 | |a 1135932209 |a 1136965889 |a 1159945923 | ||
| 020 | |a 9780128187401 |q electronic publication | ||
| 020 | |a 0128187409 |q electronic book | ||
| 020 | |z 9780128186381 |q paperback | ||
| 020 | |z 0128186380 |q paperback | ||
| 035 | |a (OCoLC)1140113593 |z (OCoLC)1135932209 |z (OCoLC)1136965889 |z (OCoLC)1159945923 | ||
| 050 | 4 | |a SB317.S2 |b S34 2020 | |
| 082 | 0 | 4 | |a 633.83 |2 23 |
| 245 | 0 | 0 | |a Saffron : |b science, technology and health / |c edited by Alireza Koocheki, Mohammad Khajeh-Hosseini. |
| 264 | 1 | |a Duxford, United Kingdom ; |a Cambridge, MA : |b Woodhead Publishing, |c [2020] | |
| 300 | |a 1 online resource : |b illustrations. | ||
| 336 | |a text |2 rdacontent | ||
| 336 | |a still image |2 rdacontent | ||
| 337 | |a computer |2 rdamedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition | |
| 505 | 0 | |a Section One: Cultural and Social Aspects of Saffron -- 1. Saffron and Folklore -- 2. Saffron and Religions 3. Saffron in the Ancient History of Iran -- Section Two: Saffron Production -- 4. Evolution, Botanical and Agricultural Characteristics of Saffron (Crocus sativus L.) and Related Species -- 5. Soil Conditions for Sustainable Saffron Production -- 6. Water Requirement of Saffron -- 7. Saffron Seeds- The Corm -- 8. Advances in Modeling Saffron Growth and Development at Different Scales -- 9. Saffron Crop Protection -- 10. Ecophysiology of Saffron -- 11. Emerging Innovation in Saffron -- Section Three: Genetics and Biotechnology of Saffron -- 12. Molecular Biology and Genetics of Crocus sativus L. -- 13. Tissue and Cell Culture of Saffron -- 14. Secondary Metabolites in Saffron -- Section Four: Saffron Processing -- 15. Dehydration of Saffron Stigmas -- 16. Assessment and Monitoring of Saffron Microbiological Criteria -- 17. Saffron Adulteration -- Section Five: Economy and Trade of Saffron -- 18. Saffron Cultivation: An Economic Analysis -- 19. Saffron Marketing: Challenges and Opportunities -- 20. Environmental-Economic Analysis of Saffron Production with the Emphasis of Energy, Environmental Impacts and Ecosystem Functions -- Section Six: Saffron and Health -- 21. History of Saffron in Medicine -- 22. Phytochemistry of Saffron -- 23. Saffron in Traditional Medicine -- 24. The Effectiveness of Saffron (Crocus sativus L.) on Memory Function, Learning Ability and Epilepsy -- 25. Antidepressant and Antianxiety Properties of Saffron -- 26. Saffron (Crocus sativus L.) and its Constituents; their Anti-Inflammatory and Immunomodulatory Effects -- 27. Cardiovascular Effects of Saffron and its Active Constituents -- 28. Saffron (Crocus sativus L.) and its Main Constituents, their Effect on Respiratory System -- 29. Saffron in Metabolic Disorders -- 30. Available Saffron Formulations and Patents | |
| 520 | |a Saffron: Science, Technology and Health summarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristics. And, there are various chemical components present in saffron, including carbohydrates, minerals, vitamins, color pigment, aromatic and flavoring agents. Saffron has a long history of use in traditional medicine, and in recent years, the application of saffron in the medical industry as a cancer curing and antidepressant agent has brought more attention. There is also a growing trend of saffron use in the conventional food industry, including saffron desserts, cream, butter, beverages, powders, cake mixes and soups. Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on March 24, 2021). | ||
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Saffron (Spice) | |
| 650 | 0 | |a Food science. | |
| 650 | 6 | |a Safran (�Epice) |0 (CaQQLa)201-0171560 | |
| 650 | 6 | |a Science des aliments. |0 (CaQQLa)000347118 | |
| 650 | 7 | |a Food science |2 fast |0 (OCoLC)fst02003714 | |
| 650 | 7 | |a Saffron (Spice) |2 fast |0 (OCoLC)fst01103413 | |
| 700 | 1 | |a Koocheki, A., |e editor. | |
| 700 | 1 | |a Khajeh-Hosseini, Mohammad, |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 9780128186381 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128186381 |z Texto completo |