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

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.