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Handbook of Vegetable Processing Waste (eBook, ePUB)
Chemistry, Processing Technology, and Utilization Redaktion: Muzaffar, Khalid; Mir, Shabir Ahmad; Ahmad Sofi, Sajad
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Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals.
Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals.
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Autorenporträt
Dr Khalid Muzaffar 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. He worked as a guest faculty at Government Boys Degree College Baramulla, J & K in the Department of Food Technology. He also worked as a Junior Research Fellow at the University of Kashmir, Srinagar, J & K, India. Khalid Muzaffar qualified National Eligibility Test conducted by Indian Council of Agricultural Research (ICAR) India. He obtained Maulana Azad National Fellowship from the University Grants Commission, New Delhi, India. He has written three books, a number of book chapters and has more than 50 publications in reputed international journals. He attended and presented papers in many national and international conferences. Khalid Muzaffar is a potential peer reviewer of reputed international journals related to Food Science and Technology that belong to popular publishing houses, viz. Elsevier, Taylor & Francis, Wiley, Springer etc., and Recipient of Reviewer Recognition certificates from Elsevier, Taylor & Francis, Springer and Wiley Online. Dr Sajad Ahmad Sofi Sajad Ahmad Sofi (PhD) 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 PhD (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 MSc degree program and UGC award for PhD fellowship. Dr Sofi has more than 50 publications in international reputed journals, three edited books 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. Dr Shabir Ahmad Mir Shabir Ahmad Mir 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.
Inhaltsangabe
Chapter 1 Introduction to Vegetable Processing Wastes. Chapter 2 Cauliflower and Broccoli Waste: Chemistry, Processing and Utilization. Chapter 3 Bottle Gourd Waste: Chemistry, Processing and Utilization. Chapter 4 Cucumber Waste: Chemistry, Processing and Utilization. Chapter 5 Pumpkin Waste: Chemistry, Processing and Utilization. Chapter 6 Cabbage Waste: Chemistry, Processing and Utilization. Chapter 7 Artichoke Waste: Chemistry, Processing and Utilization. Chapter 8 Eggplant Waste: Chemistry, Processing and Utilization. Chapter 9 Green pea and Green Corn Waste: Chemistry, Processing and Utilization. Chapter 10 Carrot Waste: Chemistry, Processing and Utilization. Chapter 11 Tomato Waste: Chemistry, Processing and Utilization. Chapter 12 Onion and Garlic Waste: Chemistry, Processing and Utilization.
