{"product_id":"saffron-science-technology-and-health-paperback-9780128186381","title":"Saffron; Science, Technology and Health (Paperback) 9780128186381","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eSaffron\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eScience, Technology and Health\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eAddresses all aspects of saffron, from production and processing to trade and uses\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAlireza Koocheki (Edited by), Mohammad Khajeh-Hosseini (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128186381\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 16 January 2020\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e580 pages, Approx. 300 illustrations\u003cbr\u003e27.6 x 21.5 x 3.6 cm, 1.52 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eSaffron: Science, Technology and Health \u003c\/i\u003esummarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristics. And, there are various chemical components present in saffron, including carbohydrates, minerals, vitamins, color pigment, aromatic and flavoring agents. Saffron has a long history of use in traditional medicine, and in recent years, the application of saffron in the medical industry as a cancer curing and antidepressant agent has brought more attention. There is also a growing trend of saffron use in the conventional food industry, including saffron desserts, cream, butter, beverages, powders, cake mixes and soups.\u003c\/p\u003e  \u003cp\u003eIntended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eSection One: Cultural and Social Aspects of Saffron\u003c\/b\u003e 1. Saffron and Folklore  2. Saffron and Religions 3. Saffron in the Ancient History of Iran\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection Two: Saffron Production\u003c\/b\u003e 4. Evolution, Botanical and Agricultural Characteristics of Saffron (Crocus sativus L.) and Related Species  5. Soil Conditions for Sustainable Saffron Production 6. Water Requirement of Saffron  7. Saffron Seeds- The Corm 8. Advances in Modeling Saffron Growth and Development at Different Scales 9. Saffron Crop Protection 10.  Ecophysiology of Saffron 11. Emerging Innovation in Saffron\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection Three: Genetics and Biotechnology of Saffron\u003c\/b\u003e 12. Molecular Biology and Genetics of Crocus sativus L. 13. Tissue and Cell Culture of Saffron 14.  Secondary Metabolites in Saffron\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection Four: Saffron Processing \u003c\/b\u003e15. Dehydration of Saffron Stigmas 16. Assessment and Monitoring of Saffron Microbiological Criteria 17. Saffron Adulteration \u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection Five: Economy and Trade of Saffron \u003c\/b\u003e18. Saffron Cultivation: An Economic Analysis 19.  Saffron Marketing: Challenges and Opportunities 20. Environmental-Economic Analysis of Saffron Production with the Emphasis of Energy, Environmental Impacts and Ecosystem Functions \u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection Six: Saffron and Health \u003c\/b\u003e21.  History of Saffron in Medicine 22. Phytochemistry of Saffron 23.  Saffron in Traditional Medicine 24. The Effectiveness of Saffron (Crocus sativus L.) on Memory Function, Learning Ability and Epilepsy 25.  Antidepressant and Antianxiety Properties of Saffron 26.  Saffron (Crocus sativus L.) and its Constituents; their Anti-Inflammatory and Immunomodulatory Effects 27. Cardiovascular Effects of Saffron and its Active Constituents 28. Saffron (Crocus sativus L.) and its Main Constituents, their Effect on Respiratory System 29. Saffron in Metabolic Disorders 30. Available Saffron Formulations and Patents\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46650130202904,"sku":"9780128186381","price":137.97,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128186381.jpg?v=1694105977","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/saffron-science-technology-and-health-paperback-9780128186381","provider":"Freshly Printed Books","version":"1.0","type":"link"}