000			02719 a2200337 4500
001			1315355124
005			20250317111556.0
008			250312042017xx 68 eng
020			_a9781315355122
037			_bTaylor & Francis _cGBP 45.99 _fBB
040			_a01
041			_aeng
072	7		_aPST _2thema
072	7		_aTDCT _2thema
072	7		_aMX _2thema
072	7		_aPST _2bic
072	7		_aTDCT _2bic
072	7		_aMX _2bic
072	7		_aHEA011000 _2bisac
072	7		_aSCI011000 _2bisac
072	7		_aSCI086000 _2bisac
072	7		_aTEC012000 _2bisac
072	7		_a635.95194 _2bisac
100	1		_aYasmina Sultanbawa
245	1	0	_aAustralian Native Plants _bCultivation and Uses in the Health and Food Industries
250			_a1
260			_bCRC Press _c20171219
300			_a396 p
520			_bAustralian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis. These native foods have been consumed traditionally, have a unique flavor diversity, offer significant health promoting effects, and contain useful functional properties. Australian native plant foods have also been identified for their promising antioxidant and antimicrobial properties that have considerable commercial potential. This book is divided into three parts: The first part reviews the cultivation and production of many Australian native plants (ANP), including Anise Myrtle, Bush Tomato, Desert Raisin, Davidson’s Plum, Desert Limes, Australian Finger Lime, Kakadu Plum, Lemon Aspen, Lemon Myrtle, Muntries, Native Pepper, Quandong, Riberry, and Wattle Seed. It then examines the food and health applications of ANP and discusses alternative medicines based on aboriginal traditional knowledge and culture, nutritional characteristics, and bioactive compounds in ANP. In addition, it reviews the anti-obesity and anti-inflammatory properties of ANP and discusses food preservation, antimicrobial activity of ANP, and unique flavors from Australian native plants. The third section covers the commercial applications of ANP. It focuses on native Australian plant extracts and cosmetic applications, processing of native plant foods and ingredients, quality changes during packaging, and storage of Australian native herbs. The final few chapters look into the importance of value chains that connect producers and consumers of native plant foods, new market opportunities for Australian indigenous food plants, and the safety of using native foods as ingredients in the health and food sectors.
700	1		_aFazal Sultanbawa _4B01
999			_c3688 _d3688