Amit K. Jaiswal – författare

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more.

Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.

Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing.

Beginning with the introduction of waste management, this book is divided into three sections. Section one addresses the valorization of fruit and vegetable waste for high-value products. Section two focuses on the techno-economic and environmental impact assessment of fruit and vegetable waste biorefinery through real-life examples of the life cycle assessment. Section three presents integrated biorefineries, policies, and case studies.

This book is a valuable resource for food scientists, nutrition researchers, food industry professionals, academicians, and students in related fields.

Microalgal Biofuels: Sustainable Production and Conversion is a comprehensive guide to the latest advancements in microalgal biofuels. The book provides systematic coverage of the processes of biofuel production, from microalgae biomass resources to biomass conversion processes and catalytic materials. It delves into the critical topic of sustainability, addressing LCA approaches to evaluate the environmental impacts of microalgal-based biofuels. It provides practical information and guidance on the latest strategies, opportunities, and challenges in the transition to sustainable bioenergy. This is an invaluable reference for students, researchers, and industrial practitioners working on biofuels, biotechnology, bioprocess engineering, and biomass conversion.Divided into four sections, the first section introduces the principles of microalgal biology and cultivation, including an overview of the different types of microalgae, their growth requirements, and the cultivation systems used for large-scale production. The second section explains the conversion of microalgal biomass into biofuels, including biodiesel, bioethanol, biogas, and hydrogen. Each chapter in this section covers a different biofuel pathway, highlighting the technological advancements, challenges, and opportunities for scaling up production. The third section of the book explores the sustainability aspects of microalgal biofuel production, including the use of waste streams and the integration of biofuel production with other industries. This section also covers the LCA approaches used to evaluate the environmental impacts of microalgal biofuels and the strategies for enhancing their sustainability. The fourth and final section of the book examines the commercialization and prospects of microalgal biofuels. This section covers the market potential of microalgal biofuels, the regulatory landscape, and the challenges and opportunities for the industry.

Sustainably Reducing Food Waste and Ensuring Food Security brings together academic professors, scientists, and policymakers from around the globe to address how to reduce food waste and increase access to nutritious food for all. By addressing the impact of waste-to-energy technologies, plant-based diets, alternative protein sources, and emerging technologies such as AI and blockchain, the authors will provide practical guidance for anyone interested in the sustainability of the global food system and the entire food supply chain, from production to consumption.This book is divided into five sections. Section one introduces the concept of sustainable foods systems including the importance and benefits, Section two explores the economic, environmental and social impacts of understanding food waste, Section three provides solutions for food waste reduction, Section four explores sustainable agriculture and alternative food sources, and Section five covers the role of technology, data analytics, policy, and education and outreach in building a sustainable food system.

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing.

There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.