Bamboo Shoot: Superfood for Nutrition, Health and Medicine
暫譯: 竹筍：營養、健康與醫療的超級食物
Chongtham, Nirmala, Bisht, Madho Singh
- 出版商: CRC
- 出版日期: 2020-10-26
- 售價: $2,930
- 貴賓價: 9.5 折 $2,784
- 語言: 英文
- 頁數: 270
- 裝訂: Quality Paper - also called trade paper
- ISBN: 0367467410
- ISBN-13: 9780367467418
海外代購書籍(需單獨結帳)
相關主題
商品描述
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.
Features:
- 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.
Endorsements
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
商品描述(中文翻譯)
竹子是一種普通植物，但卻擁有非凡的特性。由於其高生長速率和自我再生能力，竹子的可持續性無與倫比。竹子是健康地球的重要資源，其嫩芽具有多重營養益處。根據18年的研究，《竹筍：營養、健康與醫藥的超級食物》詳細介紹了竹子中發現的促進健康的生物活性化合物，並提供了如何將這種蔬菜——竹筍用於食品強化的實用指導。竹筍在許多亞洲國家已經是一種美味佳餚，有助於預防心血管疾病、癌症、糖尿病、高血壓和肥胖。這本書探索了竹子在亞洲國家的傳統與文化，並提供了有關竹筍營養價值背後科學的資訊。
本書由在竹筍營養方面具有專業知識的人士撰寫，並以彩色插圖全面呈現，揭示了竹筍的抗氧化活性，並討論了竹子作為功能性食品和營養補充品成分的潛力。這本實用性極高的書籍討論了竹筍的加工和包裝以便長期儲存，以及在新型食品產品開發中使用竹子的方式。
特色：
- 闡明超過30種竹子的營養成分和植物化學物質，並包含科學名稱的詞彙表
- 突出竹子的營養補充品和抗氧化特性
- 描述以竹筍強化的創新健康食品產品，並提供使用竹子的食譜
- 解釋竹子如何幫助各國實現可持續發展目標，包括減少貧困、食品安全、改善營養和疾病預防，以及氣候變化緩解和包容性綠色經濟發展
本書針對營養和食品加工行業的專業人士，吸引那些有興趣將竹子融入更健康生活方式的人士。
推薦語
這是一本獨特的書籍，巧妙地突顯了竹子的營養、健康和醫藥方面的重要性，這是一個尚未被充分探索的領域。它將提高人們對竹筍的認識，竹筍是一種低熱量、高纖維的營養蔬菜，富含維生素和礦物質。
- Cherla Sastry 教授，國際竹子與藤類研究所創始總幹事，並擔任加拿大多倫多大學的兼任教授
這本書為所有與竹子作為超級食物相關的問題提供了一系列答案，並將啟發讀者如何使用傳統或現代技術轉化竹筍，如何包裝它們，以及如何將其用作功能性和營養補充食品。它還提供了一系列健康飲食的烹飪食譜，讓我們在享受美食的同時保持健康。
- Ximena Londoño，創辦人，A Bamboo and Guadua Paradise，哥倫比亞
作者簡介
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.
作者簡介(中文翻譯)
崔尼瑪·喬恩塔姆教授目前在印度昌迪加爾的旁遮普大學植物學系工作。她在竹筍營養方面已有18年的研究經驗，並指導了超過15名博士生。她在印度東北部的曼尼普爾出生並長大，從小便接觸竹子和竹筍。她調查了印度大部分的竹子生長區域，主要集中在東北各州，這裡是印度的竹子天堂，竹筍是當地傳統料理的一部分，並在大多數家庭中作為日常飲食的一部分經常使用。她的團隊正在研究竹筍的各個方面，包括營養和植物化學分析、加工和包裝、竹筍的食品強化，以及竹筍在某些非傳染性疾病中的植物調節作用，使用動物模型進行研究。她的團隊還開發了以竹筍強化的食品產品。她與美國世界竹子組織有密切的合作，因其在竹子領域的貢獻，於2015年被任命為印度的世界竹子大使，並作為大使持續推廣竹子在環境和社會經濟發展中的應用。她曾擔任2015年在韓國舉行的世界竹子大會（WBC）技術委員會主席，2018年在墨西哥的WBC共同主席，2019年在印度曼尼普爾舉辦的第三屆世界竹子研討會的共同協調人，並擔任即將在台灣舉行的第十二屆WBC的主席。她曾受邀在德國、比利時、泰國、韓國、美國、墨西哥、哥倫比亞和哥斯大黎加等國家演講，並廣泛旅行。她獲得了來自印度的多個項目資助，用於竹子研究，包括來自大學資助委員會、科學與技術部、生物技術部和印度新德里的食品加工工業部的資助，以進行竹筍的研究。她在國際和國內期刊上發表了超過100篇研究論文。因其工作獲得了Ned Jaquith基金會和美國竹子協會的資助，以進行竹筍的研究。
馬多·辛格·比什特教授是印度梅加拉亞邦東北山大學環境研究的教授，於1992年在德里大學獲得植物學博士學位，並在植物的各個方面進行研究，包括細胞遺傳學、生理學、生物多樣性以及食品與營養。他曾在印度的多個研究機構和大學工作，包括德里印度農業研究所（IARI）、德里大學（DU）、阿爾莫拉的G.B. Pant喜馬拉雅環境與發展研究所，以及在日本大阪的大阪教育大學。過去十年來，他一直致力於研究竹子在印度東北部人民日常生活中的使用和應用，特別是竹子作為健康食品的角色。他發表了多篇有關推廣竹筍作為健康食品的研究論文和文章，主要強調將各種形式的幼竹筍強化日常食品。
