PROCESSING OF FRUITS AND VEGETABLES FROM FARM TO FORK (HB 2020)

KHAN K A

ISBN 10: 1771887087 / ISBN 13: 9781771887083

Published by TAYLOR & FRANCIS EXCLUSIVE(CBS), 2020

About this Item

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Bibliographic Details

• Title: PROCESSING OF FRUITS AND VEGETABLES FROM FARM TO FORK (HB 2020)
• Publisher: TAYLOR & FRANCIS EXCLUSIVE(CBS)
• Publication Date: 2020
• Language: English
• ISBN 10: 1771887087
• ISBN 13: 9781771887083
• Binding: Hardcover
• Edition: International Edition
• Condition: New Books

About this title

Synopsis

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more.

Divided into several sections, the volume covers:

• 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 in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties)
• the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables

About the Author

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.