In the name of of Allah the Merciful

کتاب راهنمای تولید موز، علم پس از برداشت، فناوری فرآوری و تغذیه

Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition | Muhammad Siddiq | ISBN: 1119528232, 978-1119528234, B08DF8ZN2W

The desired product is not available.
  • {{value}}
کمی صبر کنید...

سال انتشار: 2020

تعداد صفحات: 284

زبان فایل: انگلیسی

فرمت فایل: pdf

حجم فایل: 6MB

ناشر: Wiley

A comprehensive guide that covers the banana’s full value chain – from production to consumption  

The banana is the world’s fourth major fruit crop. Offering a unique and in-depth overview of the fruit’s entire value chain, this important new handbook charts its progression from production through to harvest, postharvest, processing, and consumption. The most up-to-date data and best practices are drawn together to present guidelines on innovative storage, processing, and packaging technologies, while fresh approaches to quality management and the value-added utilization of banana byproducts are also explained. Additionally, the book examines the banana’s physiology, nutritional significance, and potential diseases and pests. The book also   

Edited by noted experts in the field of food science, this essential text:  

•Provides a new examination of the world’s fourth major fruit crop  

•Covers the fruit’s entire value chain  

•Offers dedicated chapters on bioactive and phytochemical compounds found in bananas and the potential of processing byproducts  

•Gives insight into bananas’ antioxidant content and other nutritional properties  

•Identifies and explains present and possible effects of bioactive and phytochemical compounds 

Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition offers the most far-reaching overview of the banana currently available. It will be of great benefit to food industry professionals specializing in fruit processing, packaging, and manufacturing banana-based products. The book is also an excellent resource for those studying or researching food technology, food science, food engineering, food packaging, applied nutrition,  biotechnology, and more.