Sesame: The genus Sesamum, 1st Edition (Hardback) book cover

Sesame

The genus Sesamum, 1st Edition

Edited by Dorothea Bedigian

CRC Press

556 pages | 163 B/W Illus.

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Hardback: 9780849335389
pub: 2010-10-14
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Description

The first comprehensive review of sesame and its close relative, Sesame: the genus Sesamum covers ethnographic data, modern use, linguistic analysis of sesame names from around the world, market size, export and import data, geographical sources, use in the food and cosmetic industries, and much more. The book includes a historical review of the genus Sesamum that reveals its place in present-day traditions and cultivation in Africa and Asia. Expanding coverage from archaeological and anthropological literature from India, Mesopotamia, and Egypt, this ethnobotanical monograph draws on folk sources, reviews the phytochemistry of Sesamum, and presents extensive references.

Reviews

"This work will long stand as the standard reference on the subject, and one can only wish Professor Bedigian every success in seeing to completion her taxonomic revision of the genus."

—Neil A. Harriman, Biology Department, University of Wisconsin-Oshkosh

"It has been a life-long goal of Dr. Bedigian to assemble this extraordinary compilation (26 chapters, 36 contributors) defining all aspects of sesame, "a wonderful, but mysterious, plant that has had many uses throughout human agricultural history." This is not a compilation of prior information, but includes new data on traditional medicinal uses, historic documents, and the latest laboratory studies involving medicinal and aromatic constituents of sesame."

—Walter H. Lewis, Washington University, St. Louis, Missouri, USA in Economic Botany

Table of Contents

Introduction: History of the Cultivation and Use of Sesame, D. Bedigian

Cultivated Sesame, and Wild Relatives in the Genus Sesamum L, D. Bedigian

Chemical Studies on the Lignans and Other Minor Constituents of Sesame Seed Oil, A. Kamal-Eldin

Sesame Seed Coat: A Rich Source of Potential Mammalian Lignan Pprecursors, R. Grougnet, P. Magiatis, S. Mitakou, and A.-L. Skaltsounis

Antioxidant and Anti-Carcinogenic Potentials of Sesame Lignans, D.H.F. Mak, P.Y. Chiu, and K.M. Ko

Sesame Seed and Its Lignans: Metabolism and Bioactivities, S.M. Sacco and L.U. Thompson

Physiological Effects of Sesame: Bioactive and Antioxidant Compounds, F. Shahidi and Z. Tan

Sesame Seed Food Allergy, S.S. Teuber

Flavor Constituents of Sesame, F. Shahidi, T. Hughes, and Z. Tan

Seed Oil Bodies of Sesame and Their Surface Proteins, Oleosin, Caleosin, and Steroleosin, J.T.C. Tzen

Use of Near-Infrared Reflectance Spectroscopy for Nondestructive Analyses of Sesame, T. Sato, A.A. Maw, and M. Katsuta

Sesame’s Protective Role in Crop Nematode Control, G.A. Elbadri and A.M. Yassin

Molecular Biotechnology of Sesame, M.C. Suh and C.-H. Chung

Responses of Sesame to Plant Growth Regulators, Micronutrients and Salinity, M. Prakash

Seed Genetics in Relation to Yield in Sesame, S. Thirugnana Kumar

Sesame Diseases and Their Management, P. Narayanasamy

Sesame Cultivation and Use in China, Z. Yingzhong

Sesame Cultivation and Use in Ethiopia, A. Teklewold, T. Made, and T. Baye

Sesame Cultivation and Use in Iran, S.M. Mahdi Mortazavian and J.A. Kohpayegani

Sesame Cultivation and Use in Somalia, A.Y. Sidow

Sesame Cultivation and Use in Thailand, W. Wongyai

Sesame Cultivation and Use in Turkey, B. Uzun

Sesame Cultivation and Irrigation in the Kingdom of Urartu (Ararat), Armenian Highlands, and Its Aftermath: Major Agricultural Innovation, D. Bedigian

Introduction and Early Use of Sesame in America: Medicine, Cookery and Folkways, D. Bedigian

Current Market Trends: Progress, Expansion, and Economic Importance of Sesame, D. Bedigian

Current Regulatory Status of Sesame and Its Commercial Products, D. Bedigian

About the Series

Medicinal and Aromatic Plants - Industrial Profiles

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Subject Categories

BISAC Subject Codes/Headings:
SCI011000
SCIENCE / Life Sciences / Botany
SCI013000
SCIENCE / Chemistry / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science