Bøker av Abdalbasit Adam Mariod

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed covers the history of medicinal uses of N. sativa and its position in various cultures, agronomy, cultivation and agricultural practices. The book also brings the biochemical composition, carbohydrates, polysaccharides and nutritional value of black cumin seeds, while also exploring them as a potential functional food. Written by an international team of black cumin seeds researchers, this book aims to reach producers, nutraceuticals and pharmaceutical companies, unconventional oil producing companies, seed oils researchers, Institutes and research groups of medicinal plants, Food and chemistry students what they need to understand about the black cumin seed. Black cumin's application as a food additive and flavoring agent have been reported in various countries around the world. Furthermore, previous studies have identified many volatile components present in N. sativa seeds, including thymoquinone, a main compound that has antioxidant, antimicrobial, anti-malarial, anti-cancer activities and help in treatment of bronchial asthma, ischemia and cardiovascular diseases, besides many other compounds that can induce pharmacological effects and have therapeutic potential in humans.