Chinese Dates: A Traditional Functional Food, 1st Edition (e-Book) book cover

Chinese Dates

A Traditional Functional Food, 1st Edition

Edited by Dongheng Liu, Xingqian Ye, Yueming Jiang

CRC Press

405 pages

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Hardback: 9781498703581
pub: 2016-06-10
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Description

Chinese Dates: A Traditional Functional Food delivers unique information on Chinese dates (jujubes) as typical ethical foods and traditional health-promoting foods. It conveys a better understanding of Asian food cultures and provides historical information in regard to traditional functional foods and their dietary applications. It discusses the h

Table of Contents

ORIGINAL, DISTRIBUTION, AND GROWING CONDITION OF CHINESE DATES (JUJUBES). CHEMICAL AND BIOCHEMICAL PROPERTIES AND HEALTH BENEFITS OF CHINESE DATES (JUJUBES). CHINESE DATE (JUJUBE) PRODUCTS AND POSTHARVEST TECHNOLOGY. CHINESE DATE (JUJUBE) INDUSTRY IN DIFFERENT COUNTRIES.

About the Editors

Donghong Liu, PhD, is executive director of the Fuli Institute of Food Science, Zhejiang University, China. Dr. Liu graduated from Shanghai Jiao Tong University, China, and earned her master's degree (1997) and PhD (2006) from Zhejiang University, China. She has published more than 100 peer-reviewed research papers in international journals. She also serves as deputy director of the Non-Thermal Processing Branch of the Chinese Institute of Food Science and Technology, deputy director of the Processing and Storage and Agricultural Products Branch of the Chinese Society for Agricultural Machinery, and a member of the Branch of Packaging and Machinery, Chinese Institute of Food Science and Technology.

Xingqian Ye, PhD, is a professor in the Department of Food Science and Nutrition and deputy dean of the College of Biosystems and Food Science, Zhejiang University, China. Dr. Ye earned his PhD in agriculture products storage and processing from Zhejiang University (formerly Zhejiang Agricultural University) in 1998. He has published more than 200 peer-reviewed research articles in scientific journals and 10 book chapters. He holds 40 Chinese patents and has delivered a number of invited lectures and presentations in international and national conferences. He also has edited four books and a textbook on fruit and vegetable processing for university courses.

Yueming Jiang, PhD, is deputy director of the South China Botanic Garden (formerly the South China Institute of Botany), Chinese Academy of Sciences. Professor Jiang also has been appointed as vice-president of the Chinese Society for Plant Physiology, president of the Guangdong Society for Plant Physiology, vice-president of the Guangzhou Association for International Academic Exchange and Cooperation, and scientific advisor to the International Foundation for Science. Dr. Jiang earned his PhD in 1996 from Zhongshan University. He has published more than 300 peer-revie

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science