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Author: Alireza Koocheki
Publisher: Woodhead Publishing
ISBN: 0128187409
Category : Technology & Engineering
Languages : en
Pages : 569
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Book Description
Saffron: Science, Technology and Health summarizes 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. Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology. - Summarizes the scientific, technical and health aspects of saffron - Explores the use of saffron in the conventional food industry in the development of new products - Uncovers the unique agronomical, ecological, social and physiological characteristics of saffron
Author: Alireza Koocheki
Publisher: Woodhead Publishing
ISBN: 0128187409
Category : Technology & Engineering
Languages : en
Pages : 569
Get Book Here
Book Description
Saffron: Science, Technology and Health summarizes 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. Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology. - Summarizes the scientific, technical and health aspects of saffron - Explores the use of saffron in the conventional food industry in the development of new products - Uncovers the unique agronomical, ecological, social and physiological characteristics of saffron
Author: Rukhsanna Guidroz
Publisher: Simon and Schuster
ISBN: 1534425659
Category : Juvenile Fiction
Languages : en
Pages : 34
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Book Description
“Glorious.” —Kirkus Reviews A colorful journey of self-discovery and identity, this sweet, vibrant picture book follows young Leila as she visits her grandmother’s house for their weekly family dinner, and finds parts of herself and her heritage in the family, friends, and art around her. Sometimes I’m not sure if I like being me. When Leila looks in the mirror, she doesn’t know if she likes what she sees. But when her grandmother tells her the saffron beads on her scarf suit her, she feels a tiny bit better. So, Leila spends the rest of their family dinner night on the lookout for other parts of her she does like. Follow Leila’s journey as she uses her senses of sight, smell, taste, touch to seek out the characteristics that make up her unique identity, and finds reasons to feel proud of herself, just as she is.
Author: Yasmin Crowther
Publisher: Penguin
ISBN: 9780143112747
Category : Fiction
Languages : en
Pages : 276
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Book Description
In a powerful debut novel that moves between the crowded streets of London and the desolate mountains of Iran, Yasmin Crowther paints a stirring portrait of a family shaken by events from decades ago and worlds away. On a rainy day in London the dark secrets and troubled past of Maryam Mazar surface violently, with tragic consequences for her daughter, Sara, and her newly orphaned nephew. Maryam leaves her English husband and family and returns to the remote Iranian village where her story began. In a quest to piece their life back together, Sara follows her mother and finally learns the terrible price Maryam once had to pay for her freedom, and of the love she left behind. Set against the breathtaking beauty of two very different places, this stunning family drama transcends culture and is, at its core, a rich and haunting narrative about mothers and daughters.
Author: Rashin Kheiriyeh
Publisher: Scholastic Inc.
ISBN: 1338291181
Category : Juvenile Fiction
Languages : en
Pages : 44
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Book Description
A joyous celebration of a girl's first family outing in a new country "With her colorful, exuberant folk-art illustrations and upbeat, friendly tone, Rashin makes a daunting cross-cultural leap seem as easy as a summer breeze." -- New York Times Book ReviewRashin is excited about her first visit to the beach in her family's new home. On the way there, she remembers what beach trips were like in Iran, the beautiful Caspian Sea, the Persian music, and most of all, the saffron ice cream she shared with her best friend, Azadeh. But there are wonderful things in this new place as well -- a subway train, exciting music... and maybe even a new friend!
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128212195
Category : Technology & Engineering
Languages : en
Pages : 332
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Book Description
Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects. The book addresses the in vitro and in vivo antioxidant activities of bioactive compounds found in saffron and investigates recovery methods for the extraction of these target ingredients, as well as their encapsulation. Each of these methods aims to prevent the degradation of saffron's bioactive compounds by environmental factors and to improve their bioavailability in different applications. The book is an excellent reference for food scientists, technologists, chemists, new product developers, researchers, academics, professionals working in the food industry, and pharmacologists, pharmacists and clinicians interested in nutrition and metabolism.
Author: Mira Manek
Publisher: Jacqui Small
ISBN: 191112756X
Category : Cooking
Languages : en
Pages : 308
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Book Description
Indian food is an internationally popular cuisine, yet, unfairly, it is often considered to be heavy, rich and indulgent. With more people than ever before turning to healthy home cooking there has never been a better time for a fresh and lighter take on Indian food - one that Mira is creating with her vibrant and healthy cooking style. Inspired by her mother and grandmothers' cooking, Mira Manek's style of food is a modern interpretation of the Indian classics, creating utterly delicious and naturally healthy dishes. Whether you want to cook a Summer Saffron Chia Pot, an Indian Summer Salad, a Thali, a Masala and Nut Milk or a Mango Yoghurt Cheesecake, Saffron Soul combines the best of the core elements of Indian cooking with original health-promoting twists. As well as offering the best and most naturally healthy Gujarati receipes, Mira also recreates some perennial favourites, replacing traditionally used grains and sugar with more nutritious ingredients such as millet, chia and jaggery, and cutting down on oils and fats, to make her dishes even healthier. Whether cooking a filling spicy curry, a soulful brunch, a nutritious light meal or a luscious dessert, Mira's dishes vibrantly burst with colour and a richness of flavour and spice, each fit for a feast.
Author: Joyce Goldstein
Publisher: Chronicle Books
ISBN: 9780811830522
Category : Cooking
Languages : en
Pages : 200
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Book Description
A cookbook that celebrates the Jewish heritage of the Southern Mediterranean offers commentary on the history and traditional flavors of the area and recipes for dishes from Morocco, Algeria, Tunisia, and Libya.
Author: Prafull Goradia
Publisher:
ISBN: 8128816624
Category : Religion
Languages : en
Pages : 238
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Book Description
Hindutva is the only binder which can galvanize the Indian nation towards progress and prosperity. In essence, nationalism is synergy. The effort of four Indians should yield the result equivalent to five or six of them. Most Christians and Muslims of India have a Hindu ancestry. Their collective memory has not necessarily forgotten their castes. It is not uncommon to find a Catholic claiming himself to be a Brahmin and insisting on a Brahmin bride. Nor is it unusual to come across a Muslim who claims that he is a Rajput to indicate that he is not a convert from any other caste. The Bohras are forthright in their claim that all of them were converted from Brahmins.
Author: Feride Buyuran
Publisher: AZ Cookbook
ISBN: 0996173102
Category : Cooking
Languages : en
Pages : 667
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Book Description
Winner, Gourmand Best in the World (2015) Winner, Best Eastern European Cookbook in US (2014) Silver, Living Now Book Award, Ethnic Cookbooks category (2015) Winner, National Indie Excellence Award, International Cookbooks category (2016) Finalist of Best Book Awards, International Cookbooks category (2016) "...This amazing, extensive, and comprehensive compilation on this ancient culture and cuisine is a must for anyone interested in expanding their culinary repertoire.” — Sheilah Kaufman, Award-Winning Author of The Turkish Cookbook Imagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are waiting to be discovered. Welcome to Azerbaijan. In Pomegranates and Saffron, Feride Buyuran takes you on a delightful culinary journey through this beautiful land in the Caucasus, her birthplace. Explore over 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks, and desserts, all adapted for preparation in a Western kitchen. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make your adventure even more memorable. Featuring hundreds of stunning photographs of food, people, and landscapes throughout, this book lends a rare peek into the fascinating culture of Azerbaijan—colorful, rich, and diverse.
Author: M Kafi
Publisher: Science Publishers
ISBN: 9781578084272
Category : Technology & Engineering
Languages : en
Pages : 262
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Book Description
Saffron is a precious spice which is mainly grown in Iran, India, Spain, Greece, Italy, Pakistan, Morocco, and central Asian countries. Until recently, saffron was perceived only for its value as a spice. However, with recent research findings pointing to the medicinal properties of saffron such as its antimicrobial, anticarcinogenic and antioxidant effects, interest in this plant has increased. The book presents a comprehensive account of saffron which includes the historical background, acerage underproduction, yield and applications, botanical ecophysiology, production technology, irrigation, pests, diseases and weeds, genetics, sterility, reproduction and production of secondary metabolites by in vitro method, economic aspects, indigenous knowledge in saffron production, processing, chemical composition and quality control, and research strategies.
