Phytochemicals in goji berries : applications in functional foods / edited by Xingqian Ye, Yueming Jiang.
"Phytochemicals in Goji Berries: Applications in Functional Foods, a volume in the Functional Foods and Nutraceuticals Series, provides information about the chemical, biochemical, botanic properties, bioactive components and health benefits of Goji berries. It also discusses postharvest storag...
Saved in:
| Online Access: |
Full Text (via Taylor & Francis) |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
2020.
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| Edition: | First edition. |
| Series: | Functional foods & nutraceuticals series.
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| Subjects: |
| Summary: | "Phytochemicals in Goji Berries: Applications in Functional Foods, a volume in the Functional Foods and Nutraceuticals Series, provides information about the chemical, biochemical, botanic properties, bioactive components and health benefits of Goji berries. It also discusses postharvest storage technology, processing technology, and the development and utilization of Goji berry by-products in medicated foods and functional foods, as well as addressing food safety issues"-- |
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| Physical Description: | 1 online resource (xx, 456 pages) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780429021749 0429021747 0429664281 9780429661563 0429661568 9780429667008 0429667000 9780429664281 |
| Source of Description, Etc. Note: | Description based on online resource; title from digital title page (viewed on June 26, 2020) |
| Biographical or Historical Data: | Dr. Xingqian Ye is a Professor in the Department of Food Science and Nutrition, Deputy Dean of College of Biosystems and Food Science at the Zhejiang University. Dr. Ye received his Ph.D. degree in Agriculture Products Storage and Processing from Zhejiang Agricultural University. He also conducted collaborative research in Bulgaria, Canada, USA, and Greece. His research focuses on the fruit and vegetable processing technology, nutraceuticals and functional foods from fruit and vegetable. Recently he studies the processing and comprehensive utilization of Chinese bayberry, mandarin and other local fruits and vegetables, especially on the identification and separation of phytochemicals from fruits. He meanwhile is working on the development of mixing fruit and vegetable products, including fruits, nuts and cereals to enhance the antioxidant capacity after mixing and processing. Dr Ye also studied the stability of flavonoids including flavnone and phenolic acids after treatment of ultrasonic. Dr. Ye has published more than 250 research papers in refereed scientific journals, along with 16 book chapters, 40 Chinese patents, and a number of invited presentations. Dr Ye has edited books "Bioactive Compounds in Citrus" in 2017, and "Chinese Dates, A Traditional Functional Foods" published by CRC Press in 2016. He has also edited 4 books and a text book on fruit and vegetable processing in Chinese (from 2 edit to 4th edit). He received several other scholarly awards including the 3 second place of Science and Technology Awards from Zhejiang Provincial Government. Dr Ye was Guest Editor of LWT-Food Science and Technology for the special issue of "Food Innovation in China" in 2014. Dr Ye is Associate Editor of Journal " Food Quality and Safety"(FQS) published by Oxford University Press (OUP), and Editorial Board Member of Journal of Food Engineering, Journal of Chinese Institute of Food Science and Technology and other 4 Chinese journals. Dr. Yueming Jiang is the deputy director of South China Botanic Garden (formerly known as South China institute of Botany, the Chinese Academy of Sciences. Professor Jiang has also been appointed as the vice-president of Chinese Society for Plant Physiology, president of Guangdong Society for Plant Physiology, vice-president of Guangzhou Association for International Academic Exchange and Cooperation, and scientific advisor to the International Foundation for Science. Dr Jiang received his PhD in 1999 from Zhongshan University. His research focuses on the postharvest biology and technology of fruits and vegetables, and functional food development from plant natural resource. Professor Jiang has published more than 550 peer-reviewed research papers in primary journals with high "SCI Impact Factor", about 50 review papers in Trends in Biotechnology, Trends in Endocrinology and Metabolism, Critical Reviews in Food Science and Nutrition, Trends in Food Science & Technology, 35 book chapters. He was a guest editor of the Stewart Postharvest Review, associate editor of Plant Physiology Journal, Journal of Tropical and Subtropical Botany, and Journal of Tropical Crop, and editorial member of Food Research International, Postharvest Biology and Technology, Journal of Food, Agriculture and Environment, Journal of Applied Horticulture, and Acta Horticultueae Sinica. Dr. Jiang received the IFS Jubilee Award in 2002, the Science and Technology Awards from China General Chamber of Commerce in 2005, 2007 and 2015, the National Science and technology Advance Award in 2008, the Science and Technology Awards from Guangdong Province in 2009 and 2016, the Outstanding Research Talent Award for Innovation and Development of China's Food Industry in 2011, the National Technological Invention Award in 2013, and the Science and Technology Award from Hainan Province in 2018. |