Handbook of Vegetable Processing Waste - Muzaffar, Khalid; Ahmad Sofi, Sajad; Mir, Shabir Ahmad; (ed.) - Prospero Internet Bookshop
Basket (0)
Wishlist (0)
Your personal newsletter
__

Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization
 
Product details:
ISBN13:9781032210612
ISBN10:1032210613
Binding:Hardback
No. of pages:306 pages
Size:234x156 mm
Language:English
Illustrations: 14 Illustrations, black & white; 7 Halftones, black & white; 7 Line drawings, black & white; 12 Tables, black & white
700
Category:

Handbook of Vegetable Processing Waste

Chemistry, Processing Technology, and Utilization
 
Edition number: 1
Publisher: CRC Press
Date of Publication:
 
Normal price:
Publisher's listprice:
GBP 140.00
Estimated price in HUF:
71 589 HUF (68 180 HUF + 5% VAT)
Why estimated?
 
Your price:
57 271 (54 544 HUF + 5% VAT )
discount is: 20% (approx 14 318 HUF off)
Discount is valid until: 31 December 2024
The discount is only available for 'Alert of Favourite Topics' newsletter recipients.
Click here to subscribe.
 
Availability:
Not yet published.
 
Add to basket
  Piece(s)

 
Short description:

Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals.

Long description:

Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals. This comprehensive book explores innovative and sustainable approaches in managing vegetable processing waste and transforming it into valuable resources. The book addresses chemistry, processing technology, and valorization of residues generated during vegetable processing. It provides an overview of the recovery of bioactive components from the vegetable processing waste and their utilization in the development of functional food.


Key features:


?                     Provides comprehensive information about the chemistry of waste generated during vegetable processing


?                     Provide in-depth information about the bioactive and nutraceutical potential of residues obtained during processing of vegetables


?                     Provides insight into technologies which can be used for extraction of biofunctional compounds from vegetable-based processing waste


?                      Highlights valorization of vegetable processing waste in fabrication of novel functional foods

Table of Contents:

Chapter 1 - Introduction to Vegetable Processing Wastes. Chapter 2 - Cauliflower and Broccoli Waste: Chemistry, Processing and Utilization. Chapter 3 - Bottle Gourd Waste: Chemistry, Processing and Utilization. Chapter 4 - Cucumber Waste: Chemistry, Processing and Utilization. Chapter 5 - Pumpkin Waste: Chemistry, Processing and Utilization. Chapter 6 - Cabbage Waste: Chemistry, Processing and Utilization. Chapter 7 - Artichoke Waste: Chemistry, Processing and Utilization. Chapter 8 - Eggplant Waste: Chemistry, Processing and Utilization. Chapter 9 - Green pea and Green Corn Waste: Chemistry, Processing and Utilization. Chapter 10 - Carrot Waste: Chemistry, Processing and Utilization. Chapter 11 - Tomato Waste: Chemistry, Processing and Utilization. Chapter 12 - Onion and Garlic Waste: Chemistry, Processing and Utilization.