Prosopis به عنوان یک گیاه گرمسیری مقاوم به گرما تثبیت‌کننده نیتروژن، یک حبوبات غذایی صحرایی ۲۰۲۱
Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 2021

1. Prosopis as a Heat-Tolerant Nitrogen-Fixing Desert Food Legume

2. Cover

3. Title Page

4. Copyright

5. Table of Contents

6. Dedication

7. Contributors

8. Chapter 1 Prosopis: An empowering forest resource in the service of science for humanity

9. Chapter 2 Arid zones, soil carbon, nitrogen-fixing trees, ecosystem instability, economic volatility, and political turbulence

10. Introduction

11. Chapter 3 Role of Prosopis in reclamation of salt-affected soils and soil fertility improvement

12. Introduction

13. Chapter 4 Prosopis as a weed. Causes and mediation techniques for weed control in developing countries

14. Introduction

15. Chapter 5 Management and control of the invasive Prosopis juliflora tree species in Africa with a focus on Kenya

16. Chapter 6 The evolution of Prosopis management in Haiti

17. Chapter 7 Prosopis in the history of the coast of Peru

18. References

19. Chapter 8 Ethnobotany of Prosopis spp., past evidence of the fruit use and experimental archaeology applied to the interpretation of ancient food processing

20. Prosopis natural distribution and taxonomy

21. Chapter 9 Genetic improvement in Prosopis

22. Chapter 10 Biotechnology and bioprospecting of Prosopis alpataco from Patagonia, Argentina

23. Introduction

24. Chapter 11 Utilization of Prosopis juliflora in the Horn of Africa: Recent developments

25. Introduction

26. Chapter 12 Management, use, and control of Prosopis in Yemen

27. Introduction

28. Chapter 13 Fine wood, architectural components, and furniture from Prosopis

29. Introduction

30. Chapter 14 The paradigm shift in Prosopis juliflora use through community participation by developing value chain of value-added products from pods

31. Introduction

32. Chapter 15 Food safety issues and mitigation of Prosopis flour

33. Introduction

34. Chapter 16 Peruvian Prosopis pallida: Its potential to provide human and livestock food for tropical arid lands of the world

35. Chapter 17 Regional traditional foods from Prosopis spp. of the northwest of Argentina

36. Algorrobo: History, ecology, and food

37. Chapter 18 Omic sciences for analysis of different Prosopis species

38. “Omics” science for foods

39. Chapter 19 Prosopis alba mesocarp flour: A source of functional ingredients

40. Introduction

41. Chapter 20 Prosopis alba seed flour: A source of bioactive phenolic and proteins

42. Introduction

43. Chapter 21 Chemical and nutritional composition of Prosopis spp. seeds and pods

44. Introduction

45. Chapter 22 Galactomannans from different Prosopis species: Extraction, characterization, and applications

46. Introduction

47. Chapter 23 Genetic variation in flavor of Prosopis mesocarp flours

48. Chapter 24 Foods with Prosopis spp. flour: Common and new baked products

49. Introduction

50. Chapter 25 “Aloja”: A pre-Hispanic fermented beverage from Prosopis alba pods

51. “Aloja”: The history