Peel risks his life to save his brother Pome's new bride from her father's evil curse.

Peel risks his life to save his brother Pome's new bride from her father's evil curse.

One of the New York Times’s Ten Best Books of the Year: These traditional stories of Italy, retold by a literary master, are “a treasure” (Los Angeles Times). Filled with kings and peasants, saints and ogres—as well as some quite extraordinary plants and animals—these two hundred tales bring to life Italy’s folklore, sometimes with earthy humor, sometimes with noble mystery, and sometimes with the playfulness of sheer nonsense. Selected and retold by one of the country’s greatest literary icons, “this collection stands with the finest folktale collections anywhere” (The New York Times Book Review). “For readers of any age . . . A masterwork.” —The Wall Street Journal “A magic book, and a classic to boot.” —Time

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits. Key features: · Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing · Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts · Explores new strategies used for proper valorization of fruit processing residues · Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.

Pomegranate (Punica granatum L.) is one of the oldest edible fruits in the Mediterranean and has been used extensively in folk medicine. This book summarizes the antioxidant properties and bioactive polyphenolic ingredients in Greek pomegranate varieties and the vasculoprotective and neuroprotective effect of various parts of pomegranate and its main compounds, especially hydrolysable tannins, ellagitannins, ellagic acid, and their metabolites. Research has shown that pomegranate extracts possess unusual and potent broad-spectrum activities against Gram-positive and Gram-negative bacteria, fungi, viruses, and parasites. As such, the book also explores the role of pomegranate in the treatment of cancer and SARS-CoV-2 infection. Finally, the book investigates the post-harvest management of pomegranate in industrial processing to improve pomegranate utilization for human health.

AGRO-WASTE DERIVED BIOPOLYMERS AND BIOCOMPOSITES This comprehensive book describes the fundamental principles and major advancements in the utilization of agro-waste for deriving biopolymers, and their applications to fabricate composite, nanocomposite, and hybrid food packaging films and coatings. The book serves as a complete, systematic, comprehensive account of the contemporary developments in the area of novel and environment-friendly valorization of agro- and food wastes into value-added products like biodegradable polymer and active functional agents for food packaging applications. It also describes the hurdles and challenges in the commercialization of these novel biopolymer-based materials, including their composites, their applications, safety, and legal ramifications. This book consists of fifteen chapters covering different aspects of agro- and food waste utilization, the development of biodegradable polymers, and their composites for sustainable food packaging applications. The first thirteen chapters detail the processing of various agro- and food wastes of plant and animal origin to synthesize different biopolymers, such as starch, cellulose, chitosan, silk proteins, pectin, etc., and their applications for the fabrication of sustainable food packaging materials and composites that are attractive alternatives to synthetic plastic packaging. These chapters also summarize the effectiveness of these biopolymers and their composites in developing active films and edible coatings for shelf-life extension and preservation of perishable foods. A chapter is devoted to issues of biodegradability, including analyses of various biodegradation reactions, such as depolymerization, mineralization, biochemical, and abiotic degradation both in soil and aquatic environments. The book concludes with a chapter addressing the concerns associated with the possible migration of components or additives from these biodegradable packaging into packaged food items. Audience The primary audience for this book is researchers, scientists, and engineers working in food science and technology, food engineering and technology, food biotechnology, sustainable food packaging, etc. Additionally, food entrepreneurs and associated businesses, such as the packaging and coatings industries, will also have a keen interest in the book.

The pomegranate, Punica granatum L., is one of the oldest known edible fruits and is associated with the ancient civilizations of the Middle East. This is the first comprehensive book covering the botany, production, processing, health and industrial uses of the pomegranate. The cultivation of this fruit for fresh consumption, juice production and medicinal purposes has expanded more than tenfold over the past 20 years. Presenting a review of pomegranate growing, from a scientific and horticultural perspective, this book provides information on how to increase yields and improve short- and medium-term grower profitability and sustainability.

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

While one may not find ancient studies that substantiate the pomegranate's curative and preventive qualities, the exalted status of this fruit goes back as far as the history of agriculture itself. Allusions to the pomegranate are readily found in the oldest cultures of the Indus Valley, ancient China, and classical Greece, as well as in the Old Te

This book offers a collection of expert reviews on the use of plant-based antioxidant therapies in disease prevention and treatment. Topics discussed include the uses of plant and nutritional antioxidants in the contexts of reproductive health and prenatal development, healthcare and aging, noncommunicable chronic diseases, and environmental pollution. The text is complemented by a wealth of color figures and summary tables.