Bamboo Shoot: Superfood for Nutrition, Health and Medicine
Chongtham, Nirmala, Bisht, Madho Singh
- 出版商: CRC
- 出版日期: 2020-10-26
- 售價: $2,080
- 貴賓價: 9.5 折 $1,976
- 語言: 英文
- 頁數: 270
- 裝訂: Quality Paper - also called trade paper
- ISBN: 0367467410
- ISBN-13: 9780367467418
Bamboo is an ordinary plant with extraordinary properties. With its high growth rate and self-renewing ability, bamboo's sustainability is unparalleled. Bamboo is an important resource for a healthy planet, and its shoots hold manifold nutritional benefits. Based on 18 years of research, Bamboo Shoot: Superfood for Nutrition, Health and Medicine details health-promoting bioactive compounds found in bamboo and offers practical guidance on how this vegetable, bamboo shoot, is used for food fortification. Already a delicacy in many Asian countries, bamboo shoots aid in the prevention of cardiovascular disease, cancer, diabetes, hypertension and obesity. Exploring the tradition and culture of bamboo in Asian countries, this book also provides information on the science behind the nutritional value of bamboo shoots.
Written by individuals with expertise in bamboo shoot nutrition and fully illustrated in colour, this book reveals the antioxidant activity of bamboo shoots and discusses the potential for bamboo to be used as an ingredient in functional foods and nutraceuticals. This highly practical book discusses processing and packaging of shoots for long term storage and using bamboo in the development of novel food products.
- Elucidates the nutrients and phytochemicals in over 30 bamboo species and includes a glossary of scientific names
- Highlights the nutraceutical and antioxidant properties of bamboo
- Describes novel healthy food products fortified with bamboo shoots and provides food recipes using bamboo
- Explains how bamboo can help countries achieve their sustainable development goals, from poverty reduction, food security, improved nutrition and prevention of diseases to climate change mitigation and inclusive green economic development
Aimed at professionals in the nutrition and food processing industry, this book appeals to those with an interest in incorporating bamboo into a healthier lifestyle.
This is a unique book interestingly crafted to highlight the important nutritional, health and medicinal aspects of Bamboo, an area that is greatly underexplored. It will bring awareness that bamboo shoots are a low calorie, high fibre nutritious vegetable packed with vitamins and minerals.
- Prof. Cherla Sastry, Founding Director General INBAR and Adjunct Professor, University of Toronto, Canada
This book brings a series of answers to all questions related to bamboo as a superfood and will] enlighten readers how to transform bamboo shoots using either traditional or modern techniques, how to package them and how to use them as a functional and nutraceutical food. It also provides a series of cooking recipes for healthy eating while we enjoy our food.
- Ximena Londo o, Founder, A Bamboo and Guadua Paradise, Colombia
Prof. Nirmala Chongtham is presently working in the Department of Botany, Panjab University, Chandigarh, India. She has been working in bamboo shoot nutrition since the last 18 years and has guided more than 15 Ph.D. students. Born and brought up in Manipur in the North East region of India, she was introduced to bamboo and bamboo shoots at a very early age. She has surveyed most of the bamboo growing areas in India focusing mainly on the North Eastern states which is the bamboo paradise of India and where bamboo shoots are a part of the traditional cuisine and used regularly in most households as a part of daily diet. Her team is working on various aspects of bamboo shoots starting from nutrient and phytochemical analyses, processing and packaging, food fortification with bamboo shoots and phytomodulatory effects of shoots in some non-communicable diseases using animal models. Food products fortified with bamboo shoots have also been developed by her group. She is closely associated with the World Bamboo Organization, USA and in recognition of her work in bamboo, she was appointed as World Bamboo Ambassador from India in 2015 and as an ambassador, is still continuing her work in promoting bamboo for environment and socioeconomic development. She worked as Chair of the Technical Committee, World Bamboo Congress (WBC) 2015 in Korea, Co-Chair in WBC Mexico, 2018, Co-coordinator of the 3rd World Bamboo Workshop held in Manipur, India in 2019 and is the Chair for the 12th WBC to be held in Taiwan. She is widely travelled being invited to deliver lectures and has visited countries like Germany, Belgium, Thailand, Korea, USA, Mexico, Columbia and Costa Rica. She is a recipient of many project grants from India for research on bamboo such as University Grant Commission, Department of Science and Technology, Department of Biotechnology and Ministry of Food Processing Industries, New Delhi, India for conducting work on Bamboo Shoots. She has more than 100 research papers in International and National journals to her credit. In recognition for her work, a grant was awarded to her by the Ned Jaquith Foundation and American Bamboo Society, USA to work on Bamboo Shoots.
Prof. Madho Singh Bisht, Professor in Environmental Studies, North-Eastern Hill University, Shillong, Meghalaya, India did his Ph.D. in Botany from Delhi University, Delhi in 1992 and has worked on various aspects of plants including cytogenetics, physiology, biodiversity and food and nutrition. He has worked at various research institutes and universities in India including Indian Agricultural Research Institute (IARI), Delhi, Delhi University (DU), Delhi, G.B. Pant Institute of Himalayan Environment and Development (GBPIHED), Almora and outside India at Osaka Koiku University, Osaka, Japan. For the last ten years, he has been working on the use and application of bamboo in the daily life of the people in North-East India, particularly bamboo as health food. He has published a number of research papers and articles on the promotion of bamboo shoots as health food. The main emphasis is on the fortification of daily food items with various forms of young juvenile bamboo shoots.