Handbook of Vegetable Processing Waste - Muzaffar, Khalid; Ahmad Sofi, Sajad; Mir, Shabir Ahmad; (szerk.) - Prospero Internetes Könyváruház
Kosár (0)
Kívánságlista (0)
Értesítés a kedvenc témákról
__

Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization
 
A termék adatai:
ISBN13:9781032210612
ISBN10:1032210613
Kötéstípus:Keménykötés
Terjedelem:306 oldal
Méret:234x156 mm
Nyelv:angol
Illusztrációk: 14 Illustrations, black & white; 7 Halftones, black & white; 7 Line drawings, black & white; 12 Tables, black & white
700
Témakör:

Handbook of Vegetable Processing Waste

Chemistry, Processing Technology, and Utilization
 
Kiadás sorszáma: 1
Kiadó: CRC Press
Megjelenés dátuma:
 
Normál ár:
Kiadói listaár:
GBP 140.00
Becsült forint ár:
71 589 Ft (68 180 Ft + 5% áfa)
Miért becsült?
 
Az Ön ára:
57 271 (54 544 Ft + 5% áfa )
Kedvezmény(ek): 20% (kb. 14 318 Ft)
A kedvezmény érvényes eddig: 2024. december 31.
A kedvezmény csak az 'Értesítés a kedvenc témákról' hírlevelünk címzettjeinek rendeléseire érvényes.
Kattintson ide a feliratkozáshoz
 
Beszerezhetőség:
Még nem jelent meg, de rendelhető. A megjelenéstől számított néhány héten belül megérkezik.
 
Kosárba teszek
  példányt

 
Rövid leírás:

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

Hosszú leírás:

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

Tartalomjegyzék:

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.