This third book in the three-volume Plant Secondary Metabolites examines the relationship between environmental stress and the physiology of plants, leading to stimulation of secondary metabolites. Various stressors are discussed, including plant and soil interfaces, changing climate elements, essential plant nutrients, pest insects, plant pathogens and microrganisms, and more. The chapters, written by experienced experts, also address the diverse utilization of plant-originated secondary metabolites and more.

This second book in the three-volume Plant Secondary Metabolites covers the stimulation, extraction, and utilization of plant secondary metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still relevant and popular today.

This second book in the three-volume Plant Secondary Metabolites covers the stimulation, extraction, and utilization of plant secondary metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still relevant and popular today.

This third book in the three-volume Plant Secondary Metabolites examines the relationship between environmental stress and the physiology of plants, leading to stimulation of secondary metabolites. Various stressors are discussed, including plant and soil interfaces, changing climate elements, essential plant nutrients, pest insects, plant pathogens and microrganisms, and more. The chapters, written by experienced experts, also address the diverse utilization of plant-originated secondary metabolites and more.

Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still r

Frying is a common cooking method practiced all over the world. It enhances the flavor and palatability of food. At the same time, the degradation process of fried fat under storage conditions plays a vital role on consumption. Lipid oxidation is the cause of deteriorative changes in edible oils and fatty foods since it affects their chemical, sensory and nutritional properties, and hence, is often the decisive factor determining their useful storage life. This study is being done to investigate the effect of storage temperatures and left over fried food particles on the oxidative stability of fried vanaspati ghee. Vanaspati is also termed as partially hydrogenated vegetable oil which is commonly used for frying purposes on a large household and commercial scale. Re-frying of fat results in formation of trans fats which have deleterious effect on health after consumption. This book will help to aware the consumers regarding the storage conditions and consuming pattern of fried fat within a limited time period.