Microgreens, Gebunden

Klappentext

Authoritative reference on microgreen production, nutrition, and food applications

Researchers and food scientists seeking rigorous, consolidated coverage of microgreen science now have a dedicated resource. Microgreens: Production, Nutritional Compositions, and Food Applications, edited by a team of experienced food science and agriculture researchers, systematically addresses cultivation technologies, nutritional composition, bioavailability, health-promoting properties, and commercial food applications of microgreens within a single, structured volume.

Coverage spans seed biology, photosynthesis, and growth mechanisms alongside modern cultivation methods including hydroponics, vertical farming, and controlled environment agriculture. Plant family-specific chapters detail nutritional profiles and bioactive compounds of Amaranthaceae, Brassicaceae, and Fabaceae microgreens. Additional sections address post-harvest handling, preservation techniques, flavor optimization, global safety standards, and regulatory frameworks for commercial production.

The book also covers:

• Antioxidant activity, inflammation control, glycemic regulation, and cardiovascular support properties documented across multiple microgreen species and families
• Biotechnological advances and economic potential analyses for scaling microgreen production from small-scale farming to commercial operations
• Processing methods, preservation techniques, and flavor optimization strategies for incorporating microgreens into commercial food products
• Innovative applications in space agriculture and regenerative farming systems that extend microgreen utility beyond conventional food production
• Actionable cultivation strategies for optimizing yield, safety, and nutritional composition in both controlled environment and traditional growing settings

Designed for food scientists, product development managers, R&D specialists, nutritionists, agricultural researchers, and policymakers, this volume connects microgreen production science with commercial food applications and sustainability goals, providing the evidence base needed to advance both research programs and industry practice.