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Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119014387
Category : Technology & Engineering
Languages : en
Pages : 324
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Book Description
Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.
Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119014387
Category : Technology & Engineering
Languages : en
Pages : 324
Get Book Here
Book Description
Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.
Author: Claudia Stange
Publisher: Springer
ISBN: 3319391267
Category : Science
Languages : en
Pages : 454
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Book Description
This comprehensive, edited book explores carotenoids and their important functional roles in yeast, bacteria and plants and a profound exposition on the structures of carotenoid molecules, focusing in the first of three parts on the biosynthesis of carotenoids. The regulation of carotenoid biosynthesis in photosynthesis as well as in plant, fruits, storage roots and algae is central to the second part, and discoveries about the function of carotenoids in human health feature in the third and final part. Many helpful illustrations, explanations, overviews and examples help to bring readers up to date on relevant themes including carotenogenic genes, carotenoids in fruits and metabolic engineering. The book explores where carotenoids are synthesized in nature, including in carrots and algae. Contributing expert authors examine enzyme functions and plant models, and analyze the structure of carotenoid molecules. The function of carotenoids in photosynthesis and in photosynthetic organs as well as during fruit ripening are then explored. A whole chapter is dedicated to the latest research on apocarotenoids and further chapters cover interesting and novel themes on plastid development and the epigenetic regulation that affects carotenoid synthesis in plants. The metabolic engineering of carotenoids that has been done in fruits, plants, and seeds is another area that readers can explore, along with evidences on the function of carotenoids in human nutrition, as antioxidants, as in the control of lipid metabolism and in the absorption of carotenoids. This is a highly informative and wide-ranging work which will update researchers in the field, as well as supporting students of plant physiology and biotechnology, as supplementary reading.
Author: G.B. Seymour
Publisher: Springer Science & Business Media
ISBN: 9401115842
Category : Technology & Engineering
Languages : en
Pages : 461
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Book Description
It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech
Author: Rocio Campos-Vega
Publisher: John Wiley & Sons
ISBN: 1119534100
Category : Technology & Engineering
Languages : en
Pages : 476
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Book Description
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
Author: Shrikant Hiwale
Publisher: Springer
ISBN: 813222244X
Category : Science
Languages : en
Pages : 406
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Book Description
This book discusses ways of increasing production/unit area by making full use of the soil and water under the harsh climatic conditions of semiarid areas. This leads to improved sustainability, increased availability of fresh produce, which is vital for human health and higher incomes for small and marginal farmers. Arid and semiarid areas account for almost 70 per cent of the total cropped area of India. In these areas physical constraints like low and erratic rainfall, high temperature, high wind velocity, low fertility, poor soil structure, salinity of soil and ground water all limit reliable crop production. In the absence of any type of aggregation, the soils are highly erodible, lack structure and have a very coarse in texture with low water holding capacity. Intensive agricultural practices, increasing population pressure, climatic changes, environmental pollution, loss of biodiversity, soil erosion, salinization and water depletion are all threatening the sustainability of agriculture. In view of the mounting demand for food, it is vital to link enhanced food production with nutritional security, conservation of natural resources, increasing farmers’ incomes, employment generation through agricultural diversification. Horticulture, particularly of fruit trees, can play a major role in solving the problem of nutrition, as fruits are rich source of vitamins and minerals and have antioxidant properties. Fruit trees, which are mostly deciduous, add leaf litter to the soil, and this ultimately helps to improve the condition of the soil. In addition, fruit trees are known to reduce soil erosion and reduce run off. The trees also play a major role in purifying the environment as they are the known carbon sequesters. Fruit-tree cultivation is a profitable preposition. There is no scope to increase the land surface; all increase in productivity therefore has to be from the available land. This means introducing cropping systems that can meet the basic food, fodder and fuel requirement of farming families.
Author: Lim T. K.
Publisher: Springer Science & Business Media
ISBN: 9048186609
Category : Technology & Engineering
Languages : en
Pages : 852
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Book Description
This multi-compendium is a comprehensive, illustrated and scientifically up-to-date work covering more than a thousand species of edible medicinal and non-medicinal plants. This work will be of significant interest to scientists, researchers, medical practitioners, pharmacologists, ethnobotanists, horticulturists, food nutritionists, agriculturists, botanists, herbalogists, conservationists, teachers, lecturers, students and the general public. Topics covered include: taxonomy (botanical name and synonyms); common English and vernacular names; origin and distribution; agro-ecological requirements; edible plant part and uses; botany; nutritive and medicinal/pharmacological properties, medicinal uses and current research findings; non-edible uses; and selected/cited references. Each volume covers about a hundred species arranged according to families and species. Each volume has separate scientific and common names indices and separate scientific and medical glossaries.
Author: Nirmal K. Sinha
Publisher: John Wiley & Sons
ISBN: 1118352637
Category : Technology & Engineering
Languages : en
Pages : 724
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Book Description
HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.
Author: D. K. Salunkhe
Publisher: CRC Press
ISBN: 1482273454
Category : Technology & Engineering
Languages : en
Pages : 628
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Book Description
This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, siz
Author: Kaavya Rathnakumar
Publisher: CRC Press
ISBN: 104004039X
Category : Technology & Engineering
Languages : en
Pages : 413
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Book Description
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance. The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects. The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others. This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.
Author: Maulin P. Shah
Publisher: Elsevier
ISBN: 0128198613
Category : Technology & Engineering
Languages : en
Pages : 499
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Book Description
Emerging Technologies in Environmental Bioremediation introduces emerging bioremediation technologies for the treatment and management of industrial wastes and other environmental pollutants for the sake of environmental sustainability. Emerging bioremediation approaches such as nano-bioremediation technology, electro-bioremediation technology, microbial fuel cell technology, Modified Ludzack-Ettinger Process, Modified Activated Sludge Process, and phytotechnologies for the remediation of industrial wastes/pollutants are discussed in a comprehensive manner not found in other books. Furthermore, the book includes updated information as well as future directions for research in the field of bioremediation of industrial wastes. This book will be extremely useful to students, researchers, scientists and professionals in the field of microbiology and biotechnology, Bio (chemical) engineers, environmental researchers, eco-toxicology, and many more. - Includes the recovery of resources from wastewater - Describes the importance of microorganisms in environmental bioremediation technologies - Points out the reuse of treated wastewater through emerging technologies - Pays attention to the occurrence of novel micro-pollutants - Emphasizes the role of nanotechnology in pollutant bioremediation
