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Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids). Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.

Microbiology. --- Food—Biotechnology. --- Organic chemistry. --- Food Microbiology. --- Food Science. --- Organic Chemistry. --- Organic chemistry --- Chemistry --- Microbial biology --- Biology --- Microorganisms --- Phenols. --- Phenolic compounds --- Phenolics --- Alcohols --- Antiseptics --- Aromatic compounds

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Organized into four sections, Clove (Syzygium aromaticum): Chemistry, Functionality, and Applications addresses the cultivation, composition, and applications of clove, along with the chemistry, functionality, and applications of clove fixed oil, clove essential oil, and clove extracts and their role in food and medicine. Beginning with the introduction of clove, this book aims to establish a multidisciplinary discussion on the development of Syzygium aromaticum phytochemistry, technology, processing, agricultural practices, functional traits, health-enhancing potential, mechanism of action, and toxicity as well as food and nonfood uses. The studies reported in this book confirm the functional applications of Syzygium aromaticum as a medicinal plant, standing out for the significance of novel applications.

Clove tree --- Food --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Aromatic clove tree --- Caryophillus aromaticus --- Eugenia aromatica --- Eugenia caryophyllata --- Syzygium aromaticum --- Syzygium --- Industrial applications. --- Biotechnology. --- Therapeutic use. --- Clove (Spice) --- Syzygium. --- Jambosa --- Jambus --- Syzigium --- Myrtaceae --- Clove --- Spices --- Clove tree. --- Clove Oil

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The 'Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality' is a comprehensive guide edited by Mohamed Fawzy Ramadan. This book delves into the cultivation practices, genetic diversity, and agribusiness management of the goldenberry, also known as cape gooseberry. It explores the nutritional and medicinal applications of the fruit, along with its economic significance and market potential. The handbook provides insights into the plant's physiology, biochemistry, and the role of genetic resources in crop improvement. It is intended for researchers, practitioners, and those involved in the agricultural and food industries, offering the latest research findings and best practices in the field.

Plant genetics. --- Agricultural industries.

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This book creates a multidisciplinary forum of discussion on Ficus carica with 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 from Ficus carica byproducts is extensively reported. Also, the text discusses the potential applications of Ficus carica in food, cosmetics, and pharmaceutical products. Fig (Ficus carica): Production, Processing, and Properties illustrates a diversity of developments in food science and horticultural research including: Production, processing, chemistry, and functional properties of Ficus carica. Ficus carica phytochemicals and its health-promoting effects. Food, non-food and technological applications of Ficus 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 carica is of significant importance due to its widespread food, industrial and medicinal applications. Although Ficus carica products are already commercially available in the international market, it is hard to find a reference work covering the production, processing, chemistry and properties of Ficus carica. This book will be the first publication focusing specifically on this important topic.

Food science. --- Agriculture. --- Botany. --- Food—Analysis. --- Chemistry. --- Food Science. --- Plant Science. --- Food Chemistry. --- Physical sciences --- Botanical science --- Floristic botany --- Phytobiology --- Phytography --- Phytology --- Plant biology --- Plant science --- Biology --- Natural history --- Plants --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Food technology --- Chemical engineering