Sea Buckthorn

This book presents the knowledge on the sea buckthorn chemistry and nutrition, including the identification, analysis and application of bioactive chemical components of sea buckthorn, the functional characteristics of sea buckthorn, and the commercial products from Sea buckthorn. The authors provide a detailed description of the sea buckthorn bioactive components as well as their role during processing and as a nutrition or function supplement. Particularly, a novel application of sea buckthorn protein, flavonoids, phenolics, polysaccharides, and the next generation of healthy sea buckthorn products is summarized. This book provides the most recent information and state-of-the-art technology. It is useful for students, researchers, and technologists working in the area of food, nutrition, engineering, and others who are interested in sea buckthorn.

Dr. Jinhu Tian is currently working as an associate professor at the department of Food Science & Nutrition, Zhejiang University, China. He is actively involved in research in the field of sea buckthorn processing and nutrition and currently headed more than seven research projects as project director funded by China & Japan government. Dr. Tian also received many prestigious awards and honors, such as oversea scholarship in 2016 from China Scholarship Council and the JSPS fellows in 2019 from Japan Society for Promotion Science. He is also active to make contacts with researchers worldwide and try to improve the perception about sea buckthorn processing and nutrition. He also has published more than 40 papers in high impact peer reviewed international and national journals and 2 book chapters in food science.Dr. Haitian Fang is a professor in the department of Food Science and Technology, Ningxia University, China. He has more than 15 years of experience in sea buckthorn processing and engineering and published more than 60 papers in high impact peer reviewed international and national journals and 4 book chapters in food processing. Dr. Haitian Fang leads a big research project from National Natural Science Foundation of China, and have conducted research on fermented food for a long time and gained many experiences and new insights about food fermentation and nutrition Additionally, he aslo makes many collaborators from industry and have a deep insight about the research and industry.Dr. Chen is a professor from Zhejiang university, and the head of department of food science and nutrition. He has been awarded Yangtze River Distinguished Young Professor of Ministry of Education of China (2019) and the “Hongkong Scholar”. He was also granted more than 10 National Foundation and Provincial level Program and have published more than 250 papers, 40 patents. He has also been awarded 2011 Taiwan International Food Function Factor Conference (ICOFF) Young Scientist Award and 2011 American Sugar Biology Annual Meeting Travelling Award. He also won First Prize for Promotion in science and technology from the Ministry of Education of China. His research interests including targeted nutrition based on a chemical and gut microbiota side; the structure and function of Food complex carbohydrates (oligo/polysaccharides) and the utilization and the development of polymeric polyphenol in evergreen plant resources.Changqing Wei is a professor and postgraduate tutor at the College of Food Science, Shihezi University, He achieved his Ph.D. degree in Jiangnan University, and worked as a postdoctoral fellow at Xinjiang Sailimu Modern Agriculture Co., Ltd., Institute of Physical and Chemical Technology, Chinese Academy of Sciences. He is mainly engaged in teaching and research related to grain oil and plant protein engineering, presided over more than 10 national, provincial and ministerial projects such as the National Natural Science Foundation, and 4 horizontal sc