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portada Valorization of Fruit Seed Waste From Food Processing Industry: Insights on Nutritional Profile, Biological Functions, and Applications (Developments in Food Quality and Safety)
Type
Physical Book
Publisher
Author
Language
English
Pages
344
Format
Paperback
ISBN13
9780443155352
Edition No.
1

Valorization of Fruit Seed Waste From Food Processing Industry: Insights on Nutritional Profile, Biological Functions, and Applications (Developments in Food Quality and Safety)

Kumar Manoj,Sharma Kanika,Bangar Sneh Punia (Author) · Academic Press · Paperback

Valorization of Fruit Seed Waste From Food Processing Industry: Insights on Nutritional Profile, Biological Functions, and Applications (Developments in Food Quality and Safety) - Kumar Manoj,Sharma Kanika,Bangar Sneh Punia

New Book Imported to Taiwan
Delivery: 24 Jul - 03 Aug Shipping: 10 to 11 business days.
NT$ 4,657
NT$ 4,657

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Synopsis "Valorization of Fruit Seed Waste From Food Processing Industry: Insights on Nutritional Profile, Biological Functions, and Applications (Developments in Food Quality and Safety)"

Valorization of Fruit Seed Waste from Food Processing Industry: Insights on Nutritional Profile, Biological Functions, and Applications, Volume Five in the Developments in Food Quality and Safety series, provides comprehensive information regarding different aspects of fruit seed waste which can be of great help to students, research scholars, professors, and food industries for both theoretical and practical work. The book covers the composition of different types of fruit seed waste, including their biological and functional characteristics, applications, and extraction/valorization methods for the production of value-added products. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.

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