Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality

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Mohamed Fawzy Ramadan (Professor, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia)

Handbook of Goldenberry (Physalis peruviana)

Cultivation, Processing, Chemistry, and Functionality

Mohamed Fawzy Ramadan (Professor, Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia)

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English

Academic Press Inc
22 March 2024

Medical microbiology & virology; Food & beverage technology

Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P. peruviana and its role as in food, cosmetic, and pharmaceutical products. Broken into three sections, the book addresses the cultivation, species, and cultivars of Physalis peruviana, along with its chemistry, functionality, health-promoting properties, technologies, processing, and applications. Written for nutrition researchers, food scientists, food chemists, food technologists, nutritionists, and those studying related field, this book

is a timely reference for those who wish to learn more about this functional food.

Edited by: Mohamed Fawzy Ramadan (Professor Department of Clinical Nutrition Faculty of Applied Medical Sciences Umm Al-Qura University Makkah Saudi Arabia)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 235mm, Width: 191mm,
Weight: 450g
ISBN: 9780443154331
ISBN 10: 0443154333
Pages: 530
Publication Date: 22 March 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.