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Emerging Technologies For Shelf-Life Enhancement of Fruits - 1st Editi
Emerging Technologies For Shelf-Life Enhancement of Fruits - 1st Editi
ISBN 9781771888028
Published May 12, 2020 by Apple Academic Press
404 Pages - 5 Color & 44 B/W Illustrations
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Book Description
Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on
maintaining the quality of fruits from farm to table. The volume examines the factors that contribute to shortening shelf life as well as
innovative solutions to maintaining quality while increasing the length of time fruit remains fresh, nutritious, and edible.
The volume considers the different needs of the diversity of fruits and covers a variety of important topics, including:
Emerging Technologies for Shelf-Life Enhancement of Fruits considers the fundamental issues and will be an important reference on
shelf-life extension of fruits. Highlighting the trends in future research and development, it will provide food technologists, food
engineers, and food industry professionals with new insight for prolonging the shelf life of fruits.
Table of Contents
1. Diversity of Fruits
M. C. Pina-Pérez et al.
View Less
Editor(s)
Biography
Basharat Nabi Dar, PhD, is a Visiting Scientist at the Department of Food Science at Cornell University in Ithaca, New York. He began
his career in the Department of Food Technology at the Islamic University of Science & Technology, Awantipora, JK, India. He is a
recipient of a CV Raman Fellow by the University Grants Commission, New Delhi, India, as well as a recipient of a UGC Research
Award (2014–16) in the field of agricultural sciences. He has worked on a multimilliondollar research project on minor fruits and
vegetables of Kashmir with the Department of Biotechnology, Government of India. He is also associated with several other major
research projects as Co-PI/member. Dr. Dar is a member of several professional international associations, including IFT, ASFFBC,
WASET, ISEKI, and FSSAI. He has published more than 50 research and review papers in his field in various prestigious national and
international journals and has presented papers in many conferences.
Shabir Ahmad Mir, PhD, is an Assistant Professor at the Government College for Women, Srinagar, India. He has published numerous
international papers and book chapters and has edited two books. In addition to his close association with many scientific organizations
in the area of food technology, he is an active reviewer for several journals, including Food Chemistry, Journal of Cereal Science,
Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals. During his PhD work, he
has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work from the Whole Grain Research
Foundation, Canada.
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