Trends in Utilization of Some Fruit Processing Wastes: Date, Guava, Pricly Pear: Fruits and By-products

 
9783639278491: Trends in Utilization of Some Fruit Processing Wastes: Date, Guava, Pricly Pear: Fruits and By-products

This work was planned to study the following point: (1) Evaluation of the chemical composition, mineral contents, physico-chemical characteristics and fatty acids profile of crude oil, amino acid pattern and protein quality of date, guava, and prickly pear seeds and peels. (2)The possibility of incorporating date and/or guava seeds powders with rice grits and semolina flour to produce high fiber extrudates and macaroni. Functional properties, chemical composition, and sensory characteristics of these products were evaluated. The extrudates with 8% of date or guava seeds and macaroni with 12% and 6% of date and guava seeds, respectively were sensory acceptable. (3) To get the residual part of puree adhered to the guava seeds, the guava waste was treated by enzyme. This procedure increased the total amounts of extracted guava puree. The rheological behaviour of the resulted puree was tested. (4) Also, pectin was extracted from prickly pear peels at two ripening stages with two methods. Its chemical and rheological characteristics were determined.

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About the Author:

Faten Bahaa El-Din El-Kassas is researcher in fields of Food Science and Technology. B.Sc., (Biochemistry), Faculty of Agriculture. Ain Shams University, 1981. M.Sc. (Food Technology), Faculty of Agriculture. Cairo University, 1997. PhD, (Food Science & Technology), Faculty of Agriculture. Suez Canal University, 2004.

Faten Bahaa El-Din El-Kassas is researcher in fields of Food Science and Technology. B.Sc., (Biochemistry), Faculty of Agriculture. Ain Shams University, 1981. M.Sc. (Food Technology), Faculty of Agriculture. Cairo University, 1997. PhD, (Food Science & Technology), Faculty of Agriculture. Suez Canal University, 2004.

Faten Bahaa El-Din El-Kassas is researcher in fields of Food Science and Technology. B.Sc., (Biochemistry), Faculty of Agriculture. Ain Shams University, 1981. M.Sc. (Food Technology), Faculty of Agriculture. Cairo University, 1997. PhD, (Food Science & Technology), Faculty of Agriculture. Suez Canal University, 2004.

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Book Description Book Condition: New. Publisher/Verlag: VDM Verlag Dr. Müller | Date, Guava, Pricly Pear: Fruits and By-products | This work was planned to study the following point: (1) Evaluation of the chemical composition, mineral contents, physico-chemical characteristics and fatty acids profile of crude oil, amino acid pattern and protein quality of date, guava, and prickly pear seeds and peels. (2)The possibility of incorporating date and/or guava seeds powders with rice grits and semolina flour to produce high fiber extrudates and macaroni. Functional properties, chemical composition, and sensory characteristics of these products were evaluated. The extrudates with 8% of date or guava seeds and macaroni with 12% and 6% of date and guava seeds, respectively were sensory acceptable. (3) To get the residual part of puree adhered to the guava seeds, the guava waste was treated by enzyme. This procedure increased the total amounts of extracted guava puree. The rheological behaviour of the resulted puree was tested. (4) Also, pectin was extracted from prickly pear peels at two ripening stages with two methods. Its chemical and rheological characteristics were determined. | Format: Paperback | Language/Sprache: english | 233 gr | 164 pp. Bookseller Inventory # K9783639278491

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Book Description VDM Verlag Aug 2010, 2010. Taschenbuch. Book Condition: Neu. Neuware - This work was planned to study the following point: (1) Evaluation of the chemical composition, mineral contents, physico-chemical characteristics and fatty acids profile of crude oil, amino acid pattern and protein quality of date, guava, and prickly pear seeds and peels. (2)The possibility of incorporating date and/or guava seeds powders with rice grits and semolina flour to produce high fiber extrudates and macaroni. Functional properties, chemical composition, and sensory characteristics of these products were evaluated. The extrudates with 8% of date or guava seeds and macaroni with 12% and 6% of date and guava seeds, respectively were sensory acceptable. (3) To get the residual part of puree adhered to the guava seeds, the guava waste was treated by enzyme. This procedure increased the total amounts of extracted guava puree. The rheological behaviour of the resulted puree was tested. (4) Also, pectin was extracted from prickly pear peels at two ripening stages with two methods. Its chemical and rheological characteristics were determined. 164 pp. Englisch. Bookseller Inventory # 9783639278491

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Book Description VDM Verlag Aug 2010, 2010. Taschenbuch. Book Condition: Neu. Neuware - This work was planned to study the following point: (1) Evaluation of the chemical composition, mineral contents, physico-chemical characteristics and fatty acids profile of crude oil, amino acid pattern and protein quality of date, guava, and prickly pear seeds and peels. (2)The possibility of incorporating date and/or guava seeds powders with rice grits and semolina flour to produce high fiber extrudates and macaroni. Functional properties, chemical composition, and sensory characteristics of these products were evaluated. The extrudates with 8% of date or guava seeds and macaroni with 12% and 6% of date and guava seeds, respectively were sensory acceptable. (3) To get the residual part of puree adhered to the guava seeds, the guava waste was treated by enzyme. This procedure increased the total amounts of extracted guava puree. The rheological behaviour of the resulted puree was tested. (4) Also, pectin was extracted from prickly pear peels at two ripening stages with two methods. Its chemical and rheological characteristics were determined. 164 pp. Englisch. Bookseller Inventory # 9783639278491

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Book Description VDM Verlag Aug 2010, 2010. Taschenbuch. Book Condition: Neu. This item is printed on demand - Print on Demand Neuware - This work was planned to study the following point: (1) Evaluation of the chemical composition, mineral contents, physico-chemical characteristics and fatty acids profile of crude oil, amino acid pattern and protein quality of date, guava, and prickly pear seeds and peels. (2)The possibility of incorporating date and/or guava seeds powders with rice grits and semolina flour to produce high fiber extrudates and macaroni. Functional properties, chemical composition, and sensory characteristics of these products were evaluated. The extrudates with 8% of date or guava seeds and macaroni with 12% and 6% of date and guava seeds, respectively were sensory acceptable. (3) To get the residual part of puree adhered to the guava seeds, the guava waste was treated by enzyme. This procedure increased the total amounts of extracted guava puree. The rheological behaviour of the resulted puree was tested. (4) Also, pectin was extracted from prickly pear peels at two ripening stages with two methods. Its chemical and rheological characteristics were determined. 164 pp. Englisch. Bookseller Inventory # 9783639278491

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Book Description VDM Verlag. Paperback. Book Condition: New. 164 pages. Dimensions: 8.7in. x 5.9in. x 0.4in.This work was planned to study the following point: (1) Evaluation of the chemical composition, mineral contents, physico-chemical characteristics and fatty acids profile of crude oil, amino acid pattern and protein quality of date, guava, and prickly pear seeds and peels. (2)The possibility of incorporating date andor guava seeds powders with rice grits and semolina flour to produce high fiber extrudates and macaroni. Functional properties, chemical composition, and sensory characteristics of these products were evaluated. The extrudates with 8 of date or guava seeds and macaroni with 12 and 6 of date and guava seeds, respectively were sensory acceptable. (3) To get the residual part of puree adhered to the guava seeds, the guava waste was treated by enzyme. This procedure increased the total amounts of extracted guava puree. The rheological behaviour of the resulted puree was tested. (4) Also, pectin was extracted from prickly pear peels at two ripening stages with two methods. Its chemical and rheological characteristics were determined. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9783639278491

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