Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization by Muzaffar, Khalid

Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization (Paperback) (ISBN-13: 9780367758950)

Vendor: Khalid Muzaffar
Product type: Books
Format: Paperback
$74.99
$74.99
$74.99
Subtotal: $74.99
Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization by Muzaffar, Khalid

Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization

$74.99
Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization by Muzaffar, Khalid

Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization

$74.99
Format: Paperback
Description
Description
x

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. 'Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization' will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits.

Key features:

- Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing

- Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts

- Explores new strategies used for proper valorization of fruit processing residues

- Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods

Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.



Author: Khalid Muzaffar
ISBN-10: 0367758954
ISBN-13: 9780367758950
Publisher: CRC Press
Language: English
Published: 03/12/2025
Pages: 335
Format: Paperback
Weight: 1.35lbs
Size: 10.00h x 7.00w x 0.74d
By Khalid Muzaffar
By Khalid Muzaffar
x

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.

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