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Dates; production, processing, food, and medicinal values.


Dates; production, processing, food, and medicinal values.

Ed. by A. Manickavasagan et al.

CRC Press


415 pages



Medicinal and aromatic plants--Industrial profiles; v. 50


Manickavasagan (biosystems engineering, Sultan Qaboos U., Oman) et al. compile 29 chapters on dates and their production, processing, medicinal value, and food aspects, for students and scientists. Food scientists, agricultural engineers, and other scientists from the Middle East, India, Japan, Nigeria, Australia, and the US detail cultural practices and their implications for date quality, including tissue culture studies, on-farm water management, fertilization, salinity problems in production, insect problems, mechanization approaches in pollination and harvesting operations, and marketing. They also discuss postharvest operations such as drying, alternatives for methyl bromide fumigation, value-added products, biofuel production from by-products, and the issue of waste. Other topics include the physical, chemical, and structural characteristics of dates, including fermentive products that use dates as a substrate, the fruits as a substitute for added sugar in food, and date palm feeding to livestock; and their nutritional and medicinal use, including indigenous medicine.

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Publication:Reference & Research Book News
Article Type:Brief article
Date:Aug 1, 2012
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