Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
            
  Top » Catalog » Ebooks » Science and Technology » Food Science » My Account  |  Cart Contents  |  Checkout   
Quick Find
  
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Gas Separation: Techniques, Applications and Effects
$82.00
Shopping Cart more
0 items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Bestsellers
01.Food and Brain Health
02.Advances in Cereal and Pseudocereal Researches for Functional Foods
03.Flax Lipids: Classes, Biosynthesis, Genetics and the Promise of Applied Genomics for Understanding and Altering of Fatty Acids
04.Food as Medicine
05.Milk Production
06.Molecular Typing Methods for Tracking Foodborne Micoorganisms
07.Recent Advances in Wine Stabilization and Conservation Technologies
08.Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste
09.Vermiculture Revolution: The Technological Revival of Charles Darwin's Unheralded Soldiers of Mankind
Notifications more
NotificationsNotify me of updates to The Pineapple: Production, Utilization and Nutritional Properties
Tell A Friend
 
Tell someone you know about this product.
The Pineapple: Production, Utilization and Nutritional Properties $82.00
Editors: Lydia Hampton
Book Description:
The opening review included in The Pineapple: Production, Utilization and Nutritional Properties discusses the fundamental and applied aspects related to production of aroma compounds in pineapple fruit. Using different isolation techniques (vacuum distillation, simultaneous distillation-extraction, solvent extraction, dynamic headspace and headspace solid phase-microextraction), the volatile compounds are analyzed in conjunction, mainly with gas chromatography-mass spectrometry.
Internal browning or blackheart is an important physiological disorder of fresh pineapple fruit occurring during low temperature storage and a limiting factor during export. The authors discuss how phytosanitary treatments including heat, cold, or ionizing radiation can be used to control quarantine pests for market access.
Various classes of bioactive metabolites from pineapple reported in the scientific literature (and their nutritional properties) are discussed. The effects of these metabolites on human health are vital, and thus it is extremely important to understand their nutraceutical potential and future applications.
Lastly, the authors propose that the incorporation of pineapple peel flour into cooked meat products enhances moisture and texture, and improves probiotic survival during storage. Similarly, the antioxidant capacity of pineapple peel flour enhances lipid rancidity in cooked meat products. (Nova)

Table of Contents:
Preface

Chapter 1. Pineapple Fruit Aroma Compounds: State of the Art Research
(Jorge A. Pino, Food Industry Research Institute, La Habana, Cuba)

Chapter 2. Irradiated Pineapple and Fruit Quality
(Apiradee Uthairatanakij, Pongphen Jitareerat, Sukanya Aiamla-or and Peter Follett, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand, and other)

Chapter 3. Bioactive Metabolites from Pineapple and Their Nutritional Benefits
(Maria Terezinha Santos Leite Neta, Rajiv Gandhi Sathiyabama and Narendra Narain, Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, São Cristóvão, Sergipe, Brazil)

Chapter 4. Pineapple Peel Flour as a Source of Functional Ingredients in Cooked Meat Products
(M. Lourdes Pérez-Chabela and Alfonso Totosaus, Biotechnology Department. Universidad Autónoma Metropolitana. Ciudad de México, Mexico, and others)

Index

   Series:
      Food and Beverage Consumption and Health
   Binding: ebook
   Pub. Date: 2018 - December
   ISBN: 978-1-53614-595-3
   Status: AN
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
Available Options:
Version:
Special Focus Titles
01.Violent Communication and Bullying in Early Childhood Education
02.The New Science of Curiosity
03.Cultural Considerations in Intervention with Women and Children Exposed to Intimate Partner Violence
04.Chronic Disease and Disability: The Pediatric Lung
05.Fruit and Vegetable Consumption and Health: New Research
06.Future Perspectives on Nigella sativa: Characterization and Pharmacological Properties
07.Wine and Winemaking: The Value and Efficiency
08.Impacts and Challenges in Oil Palm Cultivation and Downstream Applications of Biomass
09.Fire and the Sword: Understanding the Impact and Challenge of Organized Islamism. Volume 2
10.The Life and Times of the World's Most Famous Mathematicians
11.Innovation Processes in the Social Space of the Organization
12.High-Strength Steels: New Trends in Production and Applications

Nova Science Publishers
© Copyright 2004 - 2018

The Pineapple: Production, Utilization and Nutritional Properties