Roselle (Hibiscus sabdariffa L.)

Authors

Mariod, Abdalbasit Adam Prof. Abdalbasit Adam Mariod has authored more than 92 publications, most of them in new oil sources of Sudan. He is an expert in oil chemistry, has published 6 books and 4 book chapters. He received his Ph.D. degree in Food Chemistry from the Faculty of Natural Science and Mathematics Institute of Food Chemistry Westfälische Wilhelms-Universitäat Münster Germany, in July 2005. With over 15 years of experience and having led workshops on Unconventional Oil Seeds, Professor Mariod has put together a team of leading experts from key gum Arabic producing regions, representing the latest research and developments with this important emulsifier. Tahir, Haroon Elrasheid Haroon Elrasheid Tahir is an associate professor at Jiangsu University, China. In addition, he worked at the Food Safety Laboratory in Sudan as head of the laboratory. He received his B.Sc. in food science and technology from ALzaiem ALAzhari University, Sudan, his M.Sc.in food science and technology from Sudan University of Science & Technology, Sudan, his Master of public health from Open University Malaysia, and his Ph.D. in food science and biological engineering, Jiangsu University, China. His main research activities including non-destructive detection techniques for food quality, natural product chemistry, functional foods, bioactive compounds extraction, edible films for shelf-life extension of fruit, sensor for detection of food quality, and and food chemistry. Komla, Mahunu Gustav Gustav Komla Mahunu is an Associate Professor at the University for Development Studies, Ghana. He is a full-time lecturer at the Food Science and Technology Department. He obtained a B.Sc. in Agricultural Technology (Horticulture option) from the University for Development Studies, Ghana; M.Sc. in Pomology, the Kwame Nkrumah University of Science and Technology, Ghana; Ph.D. in Food Science and Biological Engineering, Jiangsu University, China. His main research areas include studies on the mechanisms of action of microbes and other bioprotectants (such as natural plant extracts) acting as biocontrol agents of postharvest pathogens of horticultural and fruit crops, the optimization of the activity of these agents, mycotoxins in foods (e.g. patulin in apples), prevention induction, monitoring and detoxification of mycotoxins in postharvest fruits and vegetables, improvement of quality and safety food practices in the food production systems, functional foods, and food product development.