Fruit and Vegetable Waste Valorization

Basic Protocols

AvKandi Sridhar,Sunitha Venkata Seshamamba Burla

Inbunden, Engelska, 2025

Del i serien Methods and Protocols in Food Science

2 337 kr

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Beskrivning

font-family: 'Times New Roman',serif;">brings together cutting-edge research and expert protocols

Produktinformation

Utgivningsdatum:2025-04-26
Mått:178 x 254 x 18 mm
Vikt:625 g
Format:Inbunden
Språk:Engelska
Serie:Methods and Protocols in Food Science
Antal sidor:208
Förlag:Springer-Verlag New York Inc.
ISBN:9781071644898

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Methods in extraction of dietary fiber from banana pseudo-stem.- Chemometric Methods in Discrimination of Citrus Peel Waste.- Methods in drying and bio-drying of fruits and vegetables by-products.- Protocols in Chemical Composition Analysis of Winery By-Products.- Methods for the determination of physical and structural properties of apricot seed and kernels.- New Food Product Development: Utilization of Valuable Fruit and Vegetable By-products in Product Design.- Cellulase enzyme production by solid state fermentation of peanut shells using microbial cultures.- Microbial fermentation of grape by-products: A promising approach for recovery of phenolic compounds.- Enzymatic hydrolysis and parameter optimization for the recovery of carotenoids from eggplant peel.- Ultrasonic-assisted extraction of phenolic compounds from dragon fruit peel: Optimization.- Supercritical CO2 extraction of naringin from Citrus grandis peel.- Methods for evaluating the quality, safety, and stability of phenolic acids from citrus peel.- Natural deep eutectic solvent extraction protocols for tannins from Alchemilla vulgaris L..- Methods in green extraction of protein from Alfalfa leaves using ionic liquids.- Optimization of the pulsed electric field-assisted extraction of carbohydrates from potato peel.- RSM and fuzzy modeling approach for optimization of extraction of oleanolic acid bioactive compounds from Ocimum sanctum.- Method for separation, identification, and fractionation of phenolic compounds from grape skin.