Fig (Ficus carica): Production, Processing, and Properties

This book creates a multidisciplinary forum of discussion onFicus caricawith particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties,ethnomedicinal applications,technology and processing. The impact of traditional and innovative processing on the recovery of high-added value compounds fromFicus caricabyproducts is extensively reported. Also, the text discusses the potential applications ofFicus caricain food, cosmetics, and pharmaceutical products.Fig (Ficus carica): Production, Processing, and Propertiesillustrates a diversity of developments in food science and horticultural research including: Production, processing, chemistry, and functional properties ofFicus carica. Ficus caricaphytochemicals and its health-promoting effects. Food, non-food and technological applications ofFicus carica. Recent research focuses on studying the bioactive compounds and therapeutic traits and investigating the mode of action and toxicological impacts of medical plant extracts and bioactive phytochemicals.Ficus caricais of significant importance due to its widespread food, industrial and medicinal applications. AlthoughFicus caricaproducts are already commercially available in the international market, it is hard to find a reference work coveringthe production, processing, chemistry and properties ofFicus carica. This book will be the first publication focusing specifically on this important topic.