Asian Berries: Health Benefits
暫譯: 亞洲漿果：健康益處
Xiao, Gengsheng, Xu, Yujuan, Yu, Yuanshan
- 出版商: CRC
- 出版日期: 2020-12-18
- 售價: $7,780
- 貴賓價: 9.5 折 $7,391
- 語言: 英文
- 頁數: 427
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 036725199X
- ISBN-13: 9780367251994
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相關主題
商品描述
As consumers look to natural foods to promote health and well-being, their focus has been on foods with recognized health properties. Natural health products with rich antioxidant and high free radical scavenging activity such as Asian berries currently draw the interest of scientific researchers, whose goal is to evaluate Asian berries' nutritional and health-promoting properties.
Collected in one source, Asian Berries: Health Benefits covers a wide array of different Asian berries, their properties, potential health benefits, and possible uses. Asian berries are well-known traditional nutritional foods and herbal medicinals as well as valuable nourishing tonic, which has been used for thousands of years in Asian countries. They are traditionally employed as herbal medicinals from ancient times. Recently, Asian berries widely marketed as health foods have become increasingly popular in the Western world because of their health-promoting properties. This book explores a wide array of possibilities and benefits that come from Asian berries.
Key Features:
- Defines chemical, biochemical properties, bioactive components and health benefits of Asian berries
- Details postharvest storage technology and processing technology development
- Explains utilization of Asian berries by-products
- Discusses Asian berries functional foods as well as food safety issues
Complete with 18 chapters written by experts in their field, Asian Berries: Health Benefits serves as an excellent reference for anyone interested in the science and technology of bioactive components from Asian berries as health-promoting foods.
商品描述(中文翻譯)
隨著消費者尋求天然食品以促進健康和福祉，他們的重點已放在具有公認健康特性的食品上。擁有豐富抗氧化劑和高自由基清除活性的天然健康產品，如亞洲漿果，當前吸引了科學研究人員的興趣，他們的目標是評估亞洲漿果的營養和促進健康的特性。
《亞洲漿果：健康益處》將各種不同的亞洲漿果、它們的特性、潛在健康益處和可能的用途集中於一個來源。亞洲漿果是眾所周知的傳統營養食品和草藥藥材，並且作為有價值的滋補品，已在亞洲國家使用了數千年。它們自古以來就被傳統用作草藥藥材。最近，亞洲漿果作為健康食品在西方世界廣泛推廣，因其促進健康的特性而變得越來越受歡迎。本書探討了來自亞洲漿果的各種可能性和益處。
主要特點：
- 定義亞洲漿果的化學、生化特性、生物活性成分和健康益處
- 詳細介紹後收穫儲存技術和加工技術的發展
- 解釋亞洲漿果副產品的利用
- 討論亞洲漿果的功能性食品以及食品安全問題
本書由該領域的專家撰寫，共18章，《亞洲漿果：健康益處》是對任何對亞洲漿果的生物活性成分作為促進健康食品的科學和技術感興趣的人的優秀參考資料。
作者簡介
Professor Xiao Gengsheng is the Vice President, Guangdong Academy of Agricultural Science, China. He got his Master Degree of Agriculture from South China Agricultural University, Master degree of Public Administration from Tsinghua University. His work mainly focuses on fruit and vegetable processing. He is also appointed as scientist in mulberry fruit processing by China Ministry of Agriculture.
He has led 40 national-, provincial-level scientific and technological projects. He received 18 Scientific and Technological Achievements Awards, including three first-place prizes of Guangdong Provincial and Ministry of Agriculture, eight second-place prizes, four third-place prizes, and six City Awards. He has 28 invention patents on new mulberry and silkworm varieties approved by the National and Guangdong Provincial Variety Examination Committee. He published 5 books, and more than 150 research papers, including more than 30 SCI papers. He has also lead/participate over 12 new product developments. He participated in the formation1 agricultural industry standard and 2 local standards in Guangdong Province. He was awarded as the Guangdong Agricultural Science and Technology Innovation Leader in 2009, and won the Guangdong Ding -Ying Technology Award in 2012.
Dr Xu Yujuan is Deputy Director in Sericulture and Agri-Food Research Institute of Guangdong Academy of Agricultural Sciences, China. Dr Xu Yujuan majors in Food Science and Engineering, has received the Award of the Scientific and Technological Innovation Leader for "Millions of Plan" of China, the State Council Special Allowance Expert of China, the Young and Middle-aged Science and Technology Innovation Leader of the China Ministry of Science and Technology. She has been recognized as an expert in post-harvest processing of Lingnan fruits in the Modern Agricultural Industrial Technology System of Guangdong Province. Her fruit and vegetable processing team is known as the "National Agricultural Research Innovation Team" by China Ministry of Agricultural.
Have been working on research and development of fruit and vegetable preservation and processing over 20 years, Dr Xu leads over 20 national, provincial science and technology projects, including the National "Twelfth Five-Year" Science and Technology Support Program, National Public Welfare Industry, Science and Technology Special Project, and Guangdong Natural Science Foundation Team and Key Projects. She has received 13 Awards from Guangdong province, including 4 first -place prizes, 3 second-place prizes of Guangdong Science and Technology, 1 second-place prize of China Agricultural Science and Technology Awards, the 4th National Women's Inventor Rookie Award, the 13th Guangdong Ding-Ying Technology Award, etc. She also has 36 invention patents and published 5 books, 138 research papers.
Dr Yuanshan Yu is Director of Fruit and Vegetable Processing Unit, Sericulture and Agri-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences, China. His research interests are in emerging technology for tropical and subtropical fruit processing, and fermented fruit juice. Dr Yu was selected as an outstanding young research scientist of the Ministry of Agriculture and Rural Areas (2016), the top Scientific and Technological Innovative Talents of Guangdong Research Program (2015), the Outstanding Young Scientific and Technological Talents of agricultural product processing industry (2017), and also named as the Jin-Ying Star of Guangdong Academy of Agricultural Sciences (2016).
Over the past five years, Dr Yu is PI of more than 10 research projects, including one project supported by National Natural Science Foundation for Youths, one project supported by National Key R&D Program, and eight other projects supported by Provincial and Municipal funding agencies. Dr Yu has published more than 60 peer-reviewed research papers, from which 16 papers as the first author, and registered more than 20 patents in China. Dr Yu has won one the first-place prize and one the third-place prize of Science and Technology of Guangdong Province, and one the second-place prize of China Agricultural Science and Technology program, and three the first-place prizes of Guangdong Agricultural Science and Technology Extension. Dr Yu's research unit was selected as the National Agricultural Research Innovation Team by the Ministry of Agriculture of China in 2015.
作者簡介(中文翻譯)
蕭耕生教授是中國廣東省農業科學院的副院長。他在華南農業大學獲得農業碩士學位，並在清華大學獲得公共管理碩士學位。他的工作主要集中在水果和蔬菜加工方面。他還被中國農業部任命為桑果加工的科學家。
他主導了40個國家和省級的科技項目。他獲得了18項科技成就獎，包括三項廣東省和農業部的一等獎、八項二等獎、四項三等獎和六項市級獎項。他擁有28項新桑樹和蠶品種的發明專利，這些專利已獲得國家和廣東省品種審查委員會的批准。他出版了5本書籍，並發表了超過150篇研究論文，其中包括30篇以上的SCI論文。他還主導或參與了12個新產品的開發。他參與了廣東省1項農業行業標準和2項地方標準的制定。2009年，他被評為廣東省農業科技創新領導者，並於2012年獲得廣東省丁英科技獎。
徐玉娟博士是中國廣東省農業科學院絲綢與農產品研究所的副所長。徐玉娟博士專攻食品科學與工程，曾獲得中國「百萬計劃」科技創新領導者獎、中國國務院特許津貼專家、以及中國科技部青年和中年科技創新領導者。她被認定為廣東省現代農業產業技術體系中嶺南水果後期加工的專家。她的水果和蔬菜加工團隊被中國農業部稱為「國家農業研究創新團隊」。
徐博士在水果和蔬菜保鮮及加工的研究與開發方面已有20年以上的經驗，主導了20多個國家和省級科技項目，包括國家「十二五」科技支援計劃、國家公益性行業科技專項、以及廣東省自然科學基金團隊和重點項目。她獲得了廣東省的13項獎項，包括4項一等獎、3項廣東省科技二等獎、1項中國農業科技獎的二等獎、第4屆全國女性發明家新秀獎、第13屆廣東省丁英科技獎等。她還擁有36項發明專利，並出版了5本書籍和138篇研究論文。
袁山宇博士是中國廣東省農業科學院絲綢與農產品加工研究所水果和蔬菜加工單位的主任。他的研究興趣包括熱帶和亞熱帶水果加工的新興技術以及發酵果汁。袁博士於2016年被選為農業和農村部的優秀青年研究科學家，2015年被評為廣東省研究計劃的頂尖科技創新人才，2017年被評為農產品加工行業的優秀青年科技人才，並於2016年被命名為廣東省農業科學院的金英之星。
在過去五年中，袁博士是10多個研究項目的首席研究員，包括一個由國家自然科學基金青年項目支持的項目、一個由國家重點研發計劃支持的項目，以及八個由省市資助機構支持的其他項目。袁博士已發表60多篇同行評審的研究論文，其中16篇為第一作者，並在中國註冊了20多項專利。袁博士獲得了廣東省科技的一項一等獎和一項三等獎，以及中國農業科技計劃的一項二等獎和三項廣東省農業科技推廣的一等獎。袁博士的研究單位於2015年被中國農業部選為國家農業研究創新團隊。
