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Medicinal plants contain bioactive components which present health benefits for humans.
Medicinal Fruits of the Middle East explores this subject by featuring information on bioactive properties, extraction techniques, natural colorants, nutraceutical preparations, and traditional food preparations of these unique, medicinal fruits.
List of contents
1. Exploration of Medicinal Fruits of Saudi Arabia
M.Selvamuthukumaran2. Processing of Functional Foods from Medicinal Fruits of UAE
M.Selvamuthukumaran3. Extraction of Natural Colorants from Medicinal Fruits of Iran
Riya Goyal and Vikas Nanda4. Extraction of antioxidants from medicinal Fruits of Iraq
Mehvish Habib, Kulsum Jan, Eram S Rao, Khalid Bashir5. Therapeutic potential of medicinal fruits of Lebanon
M.Selvamuthukumaran6. Value addition of medicinal fruits of Muscat
Chauhan D, Sachin Kumar7. Development of Nutraceuticals from Medicinal Fruits of Bahrain
Yashwanthi K, Shivani Chauhan, Gurdeep Rattu, Divya Chauhan, Sachin Kumar8. Bioactive properties of processed products of medicinal fruits from Kuwait
Rohini Dhenge, Arjun Mohanalumar, Massimiliano Rinaldi, Tommaso Ganino9. Bioavailability of therapeutic constituents of medicinal fruits of Jordan
M.Selvamuthukumaran10. Traditional/Ethnic food preparations from medicinal fruits of Egypt
Arjun Mohanakumar, Rohini Dhenge and Massimiliano Rinaldi
About the author
Dr. M. Selvamuthukumaran is currently working as a Professor & Dean, School of Agriculture, Joy University, Vadakangulam, Tamilnadu. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia and also in Hamelmalo Agricultural College, Eritrea. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.
