Date Fruits and By-Products Processing Volume 1
暫譯: 棗類水果及其副產品加工 第1卷

在全球許多地區，使用棗類非傳統食品及其副產品作為營養補充品的做法已經有幾個世紀的歷史。與許多傳統食品不同，棗類水果的應用中出現了大量的新技術和工藝，而這些技術在文獻中的報導相對稀少。《棗類水果及副產品加工》涵蓋了棗類水果及其副產品的最新進展，並為該領域的未來研究開啟了大門，包括非熱處理技術和延長保質期的應用。這項研究尤其重要，因為棗類的產量不斷增加，消費者和行業對棗類水果健康益處的認識也在提升。

在《棗類水果及副產品加工第一卷》中，研究人員將發現對棗類的營養和化學成分的廣泛報導，非傳統和創新的棗類加工技術，包括所有正在革新這些古老工藝的最新進展，增值棗類產品，以及非傳統的加工和應用。書中概述了棗類的多彩有趣的全球歷史，包括消費趨勢和健康益處認識的演變。創新的新技術，包括非熱處理、高壓處理、脈衝電場、紫外線、X射線和冷等離子體處理，均有探討。所有主要的棗類增值產品，包括冰淇淋、營養棒、功能性食品、膳食補充劑以及乳製品和烘焙產品，都有涵蓋。對研究人員而言，關於糖和多醣提取、酚類化合物以及將棗類轉化為發酵介質的章節尤具價值。

隨著棗類水果在傳統食品中的悠久使用歷史，加上最近在加工技術和健康益處認識方面的進展，棗類水果的研究早已迫在眉睫。通過這本書，研究人員擁有了充分理解棗類產品及其加工歷史和未來所需的一切資訊。

Dr. Salam A. Ibrahim is a Professor of Food Science in the Food and Nutritional Science Program at North Carolina Agricultural and Technical State University, U.S.A. He has established a research program around dairy technology, yogurt starter cultures, probiotics, bioconversion processes, food safety, and the use of natural compounds to inhibit the growth of foodborne illnesses. His program is well-funded by the National Institute of Food and Agriculture-United States Department of Agriculture (NIFA-USDA), the Department of Homeland Security (D.H.S.), and other funding agencies. In addition, the food microbiology laboratory has strong connections with the food industry and often receives funds to support students around fermentation and the production of stable and functional probiotics products. Dr. Ibrahim is specifically interested in Lactobacillus bulgaricus, recognized in the early 1900s as a health-promoting starter culture in yogurt. Currently, Dr. Ibrahim is working on novel methods to produce stable and functional lactic acid cultures for the dairy industry.

Dr. Zahra H. Mohammad, Ph.D., is currently working at Advanced Health and Education Services Organization as C.E.O./president of the organization, managing various training and research programs. She previously worked as a Food Microbiology and Extension Specialist at the University of Houston for many years. She has completed a BSc degree in Chemical Engineering. She was awarded a master's and Ph.D. in Food Science and Technology /Food Microbiology from Texas A&M University. Her research interests focus on detecting pathogens in food, water, and food-related environments, as well as on how to counteract, prevent, and control their potential threats. She took a leading role in a wide variety of research projects addressing food safety, the environment, and the quality and shelf life of foods using conventional and modern intervention technologies, including thermal, non-thermal, molecular, and nanotechnology approaches. She has more than 10 years of teaching, extension, and industry experience and has published more than 30 publications in peer-reviewed journals.

Dr. Faizan Ahmad, MTech, Ph.D., is a Senior Assistant Professor at the Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India. Dr. Ahmad has completed his B.Tech. and M.Tech degrees in Chemical Engineering from Zakir Husain College of Engineering and Technology, Aligarh Muslim University, and Ph.D. in Post Harvest Engineering and Technology from the Department of Post Harvest Engineering and Technology, A.M.U., Aligarh in Postharvest quality assessment of fruits and vegetables. He has more than 11 years of teaching and research experience. His over 50 publications include 30 research papers and book chapters in peer-reviewed SCI/ESCI/Scopus-indexed journals. In addition to editing two books that were published by Taylor & Francis and Springer Nature Group, he has given presentations at over 20 national and international conferences. Over fifty seminars, conferences, workshops, short-term courses, and faculty development programs have been attended by him. He currently oversees four MTech and two Ph.D. students and has supervised fifteen MTech dissertations. His primary research interests include food processing, food engineering, bioactive substances from agricultural waste extraction, and the quality assessment of fruits and vegetables during storage and drying. The Indian government has granted him three patents (two designs and one technology), and he has one published patent. He is a member of the Indian Society of Technical Education (ISTE). He also has a London Press (UK) Quarterly Franklin Membership. He received the Dr. A. P. J. Abdul Kalam Scientist Award 2020 and the Vedant Educator Excellence Award 2020. At the 5th International Conference on Climate Change and its Impact, which took place at Sher-e-Kashmir University of Agricultural Sciences and Technology in Srinagar, he was also given the Young Scientist Award-2023.

Salam A. Ibrahim 博士是美國北卡羅來納農業技術州立大學食品與營養科學計畫的食品科學教授。他建立了一個以乳製品技術、優格發酵劑、益生菌、生物轉化過程、食品安全以及使用天然化合物抑制食源性疾病生長為主的研究計畫。該計畫獲得美國農業部國家食品與農業研究所（NIFA-USDA）、國土安全部（D.H.S.）及其他資助機構的良好資助。此外，食品微生物學實驗室與食品產業有著密切的聯繫，並經常獲得資金以支持學生在發酵及穩定和功能性益生菌產品的生產方面的研究。Ibrahim 博士特別對保加利亞乳酸菌（Lactobacillus bulgaricus）感興趣，該菌在1900年代初被認可為優格中的健康促進發酵劑。目前，Ibrahim 博士正在研究為乳製品產業生產穩定和功能性乳酸菌的新方法。

Zahra H. Mohammad 博士目前在高級健康與教育服務組織擔任首席執行官/總裁，負責管理各種培訓和研究計畫。她曾在休斯頓大學擔任食品微生物學及推廣專家多年。她擁有化學工程學士學位，並在德州農工大學獲得食品科學與技術/食品微生物學的碩士及博士學位。她的研究興趣集中在檢測食品、水及食品相關環境中的病原體，以及如何對抗、預防和控制其潛在威脅。她在多個研究項目中擔任領導角色，這些項目涉及食品安全、環境以及使用傳統和現代干預技術（包括熱處理、非熱處理、分子技術和納米技術）來改善食品的質量和保質期。她擁有超過10年的教學、推廣和行業經驗，並在同行評審期刊上發表了超過30篇論文。

Faizan Ahmad 博士是印度阿里格爾穆斯林大學農業科學學院後收穫工程與技術系的高級助理教授。Ahmad 博士在阿里格爾穆斯林大學的扎基爾·侯賽因工程技術學院獲得化學工程的學士及碩士學位，並在阿里格爾穆斯林大學的後收穫工程與技術系獲得後收穫工程與技術的博士學位，專注於水果和蔬菜的後收穫質量評估。他擁有超過11年的教學和研究經驗，發表了超過50篇論文，包括30篇研究論文和書籍章節，這些論文均發表在同行評審的SCI/ESCI/Scopus索引期刊上。除了編輯由泰勒與弗朗西斯及施普林格自然集團出版的兩本書外，他還在20多個國內外會議上發表過演講。他參加了超過五十場研討會、會議、工作坊、短期課程和教師發展計畫。目前，他指導四名碩士生和兩名博士生，並已指導十五篇碩士論文。他的主要研究興趣包括食品加工、食品工程、從農業廢棄物中提取的生物活性物質，以及在儲存和乾燥過程中對水果和蔬菜的質量評估。印度政府已授予他三項專利（兩項設計專利和一項技術專利），並擁有一項已發表的專利。他是印度技術教育學會（ISTE）的成員，並擁有倫敦出版社（英國）的季度富蘭克林會員資格。他獲得了2020年A. P. J. 阿布杜勒·卡拉姆科學家獎和2020年維丹特教育卓越獎。在於斯利那加的謝爾-卡什米爾農業科學與技術大學舉行的第五屆氣候變化及其影響國際會議上，他也獲得了2023年青年科學家獎。