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Processing of fruits and vegetables : from farm to fork

Author: Khursheed A Khan; Megh Raj Goyal; Abhimannyu A Kalne
Publisher: Oakville, ON ; Palm Bay, Florida : Apple Academic Press, [2020]
Series: Innovations in agricultural and biological engineering.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Processing of fruits and vegetables.
Toronto ; New Jersey : Apple Academic Press, [2019]
(DLC) 2018058138
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Khursheed A Khan; Megh Raj Goyal; Abhimannyu A Kalne
ISBN: 9780429505775 0429505779 9780429013287 0429013272 9780429013270 0429013280 9780429013263 0429013264
OCLC Number: 1078895719
Description: 1 online resource (xl, 324 pages)
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.
Series Title: Innovations in agricultural and biological engineering.
Responsibility: edited by Khursheed Alam Khan, Megh R. Goyal, Abhimannyu A. Kalne.

Abstract:

"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."--

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"Contains information on the latest developments in the field. The authors have discussed in detail methods to preserve quality of food during processing operations, specifically during the newer Read more...

 
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\n\n

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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. 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<http:\/\/worldcat.org\/isbn\/9780429505775<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:ProductModel<\/a> ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"0429505779<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"9780429505775<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n