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Handbook of Fruit Wastes and By-Products de Khalid Muzaffar

Handbook of Fruit Wastes and By-Products

Editat de Khalid Muzaffar, Sajad Ahmad Sofi, Shabir Ahmad Mir
en Limba Engleză Paperback – 12 mar 2025
Processing of fruits produces large volumes of wastes which creates pollution and results in loss of valuable biomass and nutrients. This book covers the various novel technologies useful in extraction and evaluation of the functional components from these fruit processing by-products, including tropical, subtropical and temperate fruits.
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Specificații

ISBN-13: 9780367758950
ISBN-10: 0367758954
Pagini: 335
Dimensiuni: 178 x 254 x 19 mm
Greutate: 0.61 kg
Editura: Taylor & Francis Ltd (Sales)

Cuprins

1. Fruit Processing Wastes and By-Products. 2. Pomelo Waste: Chemistry, Processing, and Utilization. 3. Avocado Wastes: Chemistry, Processing, and Utilization. 4. Date Wastes and By-Products: Chemistry, Processing, and Utilization. 5. Apple Wastes and By-Products: Chemistry, Processing, and Utilization. 6. Orange Wastes and By-Products: Chemistry, Processing, and Utilization. 7. Guava Wastes and By-Products: Chemistry, Processing, and Utilization. 8. Mangosteen Wastes: Chemistry, Processing and Utilization. 9. Jackfruit Wastes and By-Products: Chemistry, Processing, and Utilization. 10. Banana Waste: Chemistry, Processing, and Utilization. 11. Peach Wastes and Byproducts: Chemistry, Processing, and Utilization. 12. Papaya Wastes and By-Products: Chemistry, Processing, and Utilization. 13. Apricot Fruit Waste: Chemistry, Processing, and Utilization. 14. Plum Wastes and By-Products: Chemistry, Processing, and Utilization. 15. Lychee wastes and By-Products: Chemistry, Processing, and Utilization. 16. Tomato Wastes and By-Products: Chemistry, Processing, and Utilization. 17. Mango Wastes and By-Products: Chemistry, Processing, and Utilization. 18. Cashew Waste: Chemistry, Processing, and Utilization. 19. Pineapple Wastes and Byproducts: Chemistry, Processing, and Utilization. 20. Pear Wastes and By-Products: Chemistry, Processing, and Utilization. 21. Quince Wastes and Byproducts: Chemistry, Processing, and Utilization. 22. Pomegranate Wastes and Byproducts: Chemistry, Processing, and Utilization.

Notă biografică

Dr. Khalid Muzaffar currently working as Postdoc Research Associate fellow at Department of Food Technology, Islamic university of Science and Technology, UT of Kashmir, India. Worked as a guest faculty at Government Boys Degree College Baramulla, J & K in the Department of Food Technology. Also worked as a Junior Research Fellow at university of Kashmir, Srinagar, J & K, India. Qualified National Eligibility Test conducted by Indian Council of Agricultural Research (ICAR) India. Got Maulana Azad National Fellowship from University Grant Commission, New Delhi, India. Has written one book, number of book chapters and has more than 40 publications published in reputed international journals. Attended and presented papers in many national and international conferences. Potential peer reviewer of reputed international journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. Recipient of Reviewer Recognition certificates from Elsevier, Taylor-Francis, Springer and Wiley Online.
Sajad Ahmad Sofi (Ph.D.) is a Food Analyst at the Food Testing Laboratory, Department of Food Technology, IUST, Awantipora, India. He received an M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India, and a Ph.D. (Food Science & Technology) degree from SKUAST, Jammu, India. Dr. Sofi has also qualified National Eligibility Test in Food Technology conducted by the Indian Council of Agricultural Research. The author has been awarded a gold medal for outstanding performance during his M.Sc. degree program and UGC award for Ph.D. fellowship. Dr. Sofi has more than 30 publications in International reputed journals and 10 book chapters. He is an active reviewer for many scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.
Shabir Ahmad Mir (Ph.D) obtained his PhD in Food Technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in Food Science and Technology. Dr. Mir has published numerous international papers, book chapters, and edited six books.