Nutraceutical Values And Processing Techniques Of Gourds As Vegetables

The demand for vegetables has created significant stress on global vegetable processing industries to produce safe and long-lasting produce. Many different unit operations are involved in the fruit and vegetable processing industries for converting vegetables to finished and nutritional products. Gourds: Processing Techniques and Nutraceutical Values has been conceptualized to cater to the needs of Students, Researchers, Scientists, and Professors working in the field. The chapters in this book provide an easier understanding of the most important fundamentals, concepts, and processes along with the most updated findings, processes and technologies in the field.

The book starts with an overview of gourds, comprehensively presenting a production status of gourds worldwide. Further, gourds such as Ash gourd, Bitter gourd, Ridge and Sponge gourd, Bottle gourds, Snake gourd, Spiny/Spine (hedgehog) gourd, Ivy gourd, Pointed gourd, Cucumber and Apple gourd are focused on with an overview on post-harvest management, medicinal value, fruit processing along with the utilization of peel and seeds in different products. The technical operations in vegetable industries are illustrated through the concepts and mechanisms covered in the book. For anyone seeking a single source on the processing specifics and nutraceutical value of gourds, the text provides all the necessary updated information.

H. K. Sharma is a Professor, HAG in the Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India

Navneet Kumar is currently a Principal Scientist in the Division of Education System Management at the Indian Council of Agricultural Research, National Academy of Agricultural Research Management, Hyderabad, Telangana, India

Mohd Aaqib Sheikh is currently a Post Doctoral Fellow in the Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India