Open access peer-reviewed Edited Volume

Pomegranate

Vasiliki Lagouri

National Hellenic Research Foundation

Dr. Lagouri has over 30 publications in international journals, conference proceedings, and 3 book authorships and editorships in food chemistry, natural antioxidants, and olive oil and olives as functional foods (number of citations more than 400).

Covering

Polyphenolic Compounds Ellagitannins Metabolites Cardiovascular Disease Cancer Inflammation Green Technology Fermentation Encapsulation Food Industry Cosmetics Industry Pharmaceutical Industry

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About the book

Pomegranate (Punica granatum L.) is one of the oldest edible fruits in the Meditterranean area and has been used extensively in the folk medicine. Popularity of pomegranate has increased especially in the last decade because of the health effects (i.e. anti-oxidant, anti-microbial, anti-cancer,, anti-mutagenic e.t.c.) of the fruit. Polyphenols, represent the predominant class of phytochemicals of pomegranate fruits, mainly consisting of hydrolysable tannins, gallotannins, ellagitannins and ellagic acid. Pomegranate fruit is composed of three parts: the seeds, the arils and the peels.

The aim of this book is to present a) the chemistry of bioactive compounds in the different parts of pomegranate fruit with an extensive description of their bioavailability and health promoting metabolites b) The health benefits including the current pro-clinical and clinical studies c) The recent advances in food processing technology d) A market overview and future perspectives in pomegranate industrial sectors.

Publishing process

Book initiated and editor appointed

Date completed: August 24th 2020

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: November 20th 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: February 8th 2021

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: April 9th 2021

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About the editor

Vasiliki Lagouri

National Hellenic Research Foundation

Vasiliki Lagouri BA MSc PhD received her three degrees from Aristotle University of Thessaloniki and National and Kapodistrian University of Athens, Greece. She has research and academic experience (1992-2019) at the Chemistry Department of Aristotle University of Thessaloniki, Food Technology Department in Technological Educational Institute of Thessaloniki, Post doc positions in the Department of Organic Chemistry, Faculty of Chemistry and Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, School of Health Sciences at National and Kapodistrian University of Athens. Her current position is Project Manager in National Hellenic Research Foundation (NHRF), Institute of Chemical Biology (ICB). She has over 30 of publications in International Journals, Conference Proceedings and 3 Book authorships and editorships in food chemistry, natural antioxidants, and olive oil and olives as functional foods (number of citations more than 400). She has research experience on experimental designs and applications of different methods to study the chemistry of natural sources, the isolation, identification and quantification of biologically active polar and non-polar compounds. She offered her services as a reviewer for the Journals: International Journal of Food properties, Journal of the Science of Food and Agriculture, Central European Journal of Chemistry, Separation Science and Technology, Natural Products Research, Nutrients, Molecules. She is a member of the American Chemical Society, Society Free-Radical Research-Europe (SFRR-E), Oxygen Club of California (OCC), ISEKI-Food Association: European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain and the Greek Chemist’s Union and she is included in Who’s Who of America.

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Book chapters authored 1

Books edited 1

Introducing your Author Service Manager

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As an Author Service Manager my responsibilities include monitoring and facilitating all publishing activities for authors and editors. From chapter submission and review, to approval and revision, copyediting and design, until final publication, I work closely with authors and editors to ensure a simple and easy publishing process. I maintain constant and effective communication with authors, editors and reviewers, which allows for a level of personal support that enables contributors to fully commit and concentrate on the chapters they are writing, editing, or reviewing. I assist authors in the preparation of their full chapter submissions and track important deadlines and ensure they are met. I help to coordinate internal processes such as linguistic review, and monitor the technical aspects of the process. As an ASM I am also involved in the acquisition of editors. Whether that be identifying an exceptional author and proposing an editorship collaboration, or contacting researchers who would like the opportunity to work with IntechOpen, I establish and help manage author and editor acquisition and contact.

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