Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume

Prospects for Economic Development in Arid Lands
Herausgeber: Puppo, Maria Cecilia; Felker, Peter

• Broschiertes Buch

Produktbeschreibung

Prosopis describes the enormous historical importance of these trees as a human food source and reviews the contemporary food science of the fruit derived from these trees. As well, this treatise reviews the native genetic resources of this genus on 4 continents and classical genetic and horticultural techniques that could help stabilize the environment and alleviate human suffering on some of the world's most destitute agro-ecosystems. This book is an essential read for researchers interested in forestry and plant science, environmental science, and functional foods. The legume family (Fabaceae) contains many genera and species that through their nitrogen fixing process provide high protein food and feed for humans and animals. As evidenced by its presence in Death Valley, California, which holds the record for the highest temperatures in the world, these types of plants can thrive in extreme environments.

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Produktdetails

• Verlag: Elsevier Science Publishing Co Inc
• Seitenzahl: 374
• Erscheinungstermin: 9. Dezember 2021
• Englisch
• Abmessung: 189mm x 234mm x 23mm
• Gewicht: 744g
• ISBN-13: 9780128233207
• ISBN-10: 0128233206
• Artikelnr.: 61461114

Inhaltsangabe

1. Prosopis: An empowering forest resource in the service of science for
humanity 2. Arid zones, soil carbon, nitrogen fixing trees, ecosystem
instability, economic volatility and political turbulence 3. Role of
prosopis in reclamation of salt affected soils and soil fertility
improvement 4. Prosopis as a weed. Causes and mediation techniques for weed
control in developing countries 5. Management and Control of the invasive
Prosopis juliflora tree species in Africa with a focus on Kenya 6. The
Evolution of Prosopis Management in Haiti 7. Prosopis in the history of the
coast of Peru 8. Ethnobotany of Prosopis spp., past evidence of the fruit
use and experimental archaeology applied to the interpretation of ancient
food processing 9. Genetic improvement in Prosopis 10. Biotechnology and
bioprospecting of Prosopis alpataco from Patagonia, Argentina 11.
Utilization of Prosopis in the Horn of Africa - recent developments 12.
Management, use and control of Prosopis in Yemen 13. Fine Wood,
architectural components and furniture from Prosopis 14. Paradigm shift in
Prosopis juliflora use through community participation by developing value
chain of value-added products from pods 15. Food Safety issues and
mitigation of Prosopis flour 16. Peruvian Prosopis pallida: its potential
to provide human and livestock food for tropical arid lands of the world
17. Regional traditional foods from Prosopis spp. of the northwest of
Argentina 18. Omic sciences for analysis of different Prosopis species 19.
Prosopis alba mesocarp flour: a source of functional ingredients 20.
Prosopis alba seed flour: a source of bioactive phenolic and proteins 21.
Chemical and nutritional composition of Prosopis spp. seeds and pods 22.
Galactomannans from different Prosopis species: extraction,
characterization and applications 23. Genetic variation in flavor of
Prosopis mesocarp flours 24. Foods with Prosopis spp. flour: common and new
baked products 25. "Aloja": a pre-Hispanic fermented beverage from
Prosopis alba pods