Handbook of Goldenberry (Physalis peruviana)

Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P. peruviana and its role as in food, cosmetic, and pharmaceutical products. Broken into three sections, this book addresses the cultivation, species, and cultivars of Physalis peruviana, its chemistry, functionality, and health-promoting properties, and Physalis peruviana technology,�processing�and applications. Written for nutrition researchers, food scientists, food chemists, food technologists, nutritionists, and those studying related field, Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and�Functionality is a timely reference for those who wish to learn more about this functional food. Presents the chemistry and functionality of Physalis peruviana Discusses the processing, technology, and functional applications of Physalis peruviana Explores Physalis peruviana phytochemicals and its health-promoting effects