| Description |
1 online resource (xl, 324 pages) |
| Series |
Innovations in agricultural and biological engineering |
|
Innovations in agricultural and biological engineering
|
| Contents |
Antioxidants in fruits and vegetables : role in the prevention of degenerative diseases 3 / 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 -- Ultraviolet 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 Chandra 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 -- Nondestructive methods for size determination of fruits and vegetables / Ajita Tiwari -- Role of artificial sensors for measurement of physical and biochemical properties of fruits and vegetables / Anwesa Sarkar, Khursheed Alam Khan, Anupama Singh, and Navin Chandra Shahi -- Waste-reduction techniques in fresh produces / 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 |
| Summary |
"This volume, Processing of Fruits and Vegetables: From Farm to Fork, describes in detail various aspects of fruits and vegetable processing. It looks at new and established technology for processing, physical and biochemical properties of fruits and vegetables and their products, challenges of the fruits and vegetables processing industry, and a few other related aspects, such as effect of processing on nutritional content, bioavailability, economic utilization of bio-wastes, and processing byproducts. This book is divided in to several sections, namely covering: 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 (ultraviolet light, pulsed light technology, hurdle technology, and vacuum technology), engineering interventions (nondestructive size determination methods and sensors for physical and biochemical properties) in fruits and vegetables, the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables. Some chapters look at easy-to-use processing methods while some chapters cover advanced techniques in fruits and vegetable processing. The volume highlights novel processing technologies, enzyme profiles of fruits and vegetables, engineering interventions, and challenges faced by this sector along with solutions. It will be a very addition to the libraries faculty and food industry professionals and a useful resource for students as well."-- Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Khursheed Alam Khan, MTech, is an Assistant Professor in the Department of Agricultural Engineering at the College of Horticulture, Mandsaur, of Rajmata Vijayaraje Scindia Agriculture University (RVSKVV), Madhya Pradesh, India. He has published more than 25 research papers in national and international journals as well as many conference papers. In addition to his research and teaching experience, he has worked at the national and international level for more than 13 years, with particular experience in the production and quality control of processed food products such as tomato ketchup, sauces, salad dressings, and mayonnaise. Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico-Mayaguez Campus. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 60 books. Abhimannyu A. Kalne, MTech, is an Assistant Professor at Swami Vivekanand College of Agricultural Engineering and Technology & Research Station, Indira Gandhi Agricultural University, Raipur, India. Formerly he worked on the Technology Mission on Citrus project of the Government of India at the National Research Centre for Citrus, Nagpur, India, and on the World Bank-aided National Agricultural Innovation Project (Component 4: Basic and Strategic Research in the Frontier Areas of Agricultural Science) at the Central Institute of Agricultural Engineering, Bhopal, India |
|
Online resource; title from digital title page (viewed on July 16, 2019) |
| Subject |
Fruit -- Processing
|
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Vegetables -- Processing
|
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Food industry and trade -- Technological innovations
|
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Antioxidants.
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Vitamins.
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Food science.
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Food Technology
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Fruit -- enzymology
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Vegetables -- enzymology
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Food-Processing Industry -- methods
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Antioxidants
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Vitamins
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antioxidant.
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SCIENCE -- General.
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TECHNOLOGY -- Food Science.
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Vitamins
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Antioxidants
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Food industry and trade -- Technological innovations
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Fruit -- Processing
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Vegetables -- Processing
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| Form |
Electronic book
|
| Author |
Khan, Khursheed A. (Khursheed Alam), editor
|
|
Goyal, Megh R., editor
|
|
Kalne, Abhimannyu A. (Abhimannyu Arun), editor
|
| LC no. |
2018058650 |
| ISBN |
9780429505775 |
|
0429505779 |
|
9780429013287 |
|
0429013272 |
|
9780429013270 |
|
0429013280 |
|
9780429013263 |
|
0429013264 |
|
