Buch, Englisch, 382 Seiten, Format (B × H): 236 mm x 155 mm, Gewicht: 626 g
From Farm to Fork
Buch, Englisch, 382 Seiten, Format (B × H): 236 mm x 155 mm, Gewicht: 626 g
Reihe: Innovations in Agricultural & Biological Engineering
ISBN: 978-1-77463-403-5
Verlag: Apple Academic Press Inc.
Divided into several sections, the volume covers:
- processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables)
- novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties)
- the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
PART I: PROCESSING, ANTIOXIDANT/ ENZYME PROFILES OF FRUITS AND VEGETABLES
Monica Premi and Khursheed Alam Khan
Effects of Enzymes in Processing of Fruits and Vegetables
Sivashankari Manickam and Akash Pare
Use of Solar Energy in Processing of Fruits and Vegetables
Mahendrabhai Babulal Patel, Kamalchandra R. Trivedi, and Khursheed Alam Khan
Manufacturing of Jams, Jellies and Marmalades from Fruits and Vegetables
Tanya Luva Swer, Savita Rani, and Khalid Bashir
Ultravoilet Light Treatment of Fresh Fruits and Vegetables
Bazilla Gayas, Beena Munaza, and Gagandeep Kaur Sidhu
Application of Pulsed Light Technology in Processing of Fruits and Vegetables
Umesh C. Lohani, Khan Chand, Navin C. Shahi, and Anupama Singh
Use of Hurdle Technology in Processing of Fruits and Vegetables
Kiran Dabas and Khursheed Alam Khan
Use of Vacuum Technology in Processing of Fruits and Vegetables
Chandrakala Ravichandran and Ashutosh Upadhyay
Extraction Techniques of Color Pigments from Fruits and Vegetables
Debabandya Mohapatra and Adinath Kate
Non-Destructive Methods for Size Determination of Fruits and Vegetables
Ajita Tiwari
Role of Artificial Sensors for Measurement of Physical, Biochemical Properties of Fruits and Vegetables
Anwesa Sarkar, Khursheed Alam Khan, Anupama Singh, and Navin Chandra Shahi
Waste Reduction Techniques in Fresh Produce
Kumari S. Banga, Sunil Kumar, and Khursheed Alam Khan
Negative Effects of Processing on Fruits and Vegetables
Tanya Luva Swer, Savita Rani, and Khalid Bashir
Effects of Processing on Vitamins in Fruits and Vegetables
Singathirulan Balasubramanian, Abhimannyu Arun Kalne, and Khursheed Alam Khan