Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume
eBook - ePub

Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume

Prospects for Economic Development in Arid Lands

  1. 374 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume

Prospects for Economic Development in Arid Lands

Book details
Table of contents
Citations

About This Book

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.

  • Edited by the world's leading experts on Prospis species with globally recognized contributors
  • Covers the different perspectives surrounding the advantages and disadvantages of planting different Prosopis species
  • Discusses the applications of Prosopis species, including how the fruits of this tree can be used as a raw food material

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Yes, you can access Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume by Maria Cecilia Puppo,Peter Felker in PDF and/or ePUB format, as well as other popular books in Ciencias biológicas & Biología. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2021
ISBN
9780128236321
Topic
Ciencias biológicas
Subtopic
Biología

Table of contents

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