Nutraceuticals from Fruit and Vegetable Waste
Apie šią el. knygą
Nutraceuticals from Fruit and Vegetable Waste, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the valorization of fruit and vegetable waste and the state of the art for fruit and vegetable processing.
“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste.
Numerous researchers have studied fruit and vegetable processing and waste valorization in general, but there is little work available to scientists and engineers regarding real-world solutions to practical everyday problems in this industry. The knowledge has to be made available in book format to facilitate academia, researchers, and the food manufacturing industry to utilize waste for extraction of valuable polysaccharides, additives, and nutraceuticals.
This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.
Apie autorių
Vidisha Tomer, PhD, is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India and has over four years of teaching and research experience. She completed her PhD in Food and Nutrition (2014) from Punjab Agricultural University (PAU), Ludhiana. She has authored 20 publications and four book chapters and is also an active reviewer of reputed journals.
Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has 11 years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than 60 research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship.
Ashwani Kumar, PhD is an assistant professor in the Department of Food Science and Technology, Lovely Professional University, Phagwara, India. He earned his PhD in food technology from Punjab Agricultural University, Ludhiana. He has 31 papers and six book chapters in indexed journals and books. He has applied for one national patent and is also a reviewer of several esteemed journals.
Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.
