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The Pineapple
- Production, Utilization and Nutritional Properties
Engelsk Paperback
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The Pineapple

- Production, Utilization and Nutritional Properties
Engelsk Paperback

1.036 kr
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Om denne bog
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.
Product detaljer
Sprog:
Engelsk
Sider:
115
ISBN-13:
9781536145946
Indbinding:
Paperback
Udgave:
ISBN-10:
1536145947
Udg. Dato:
10 dec 2018
Længde:
6mm
Bredde:
231mm
Højde:
155mm
Forlag:
Nova Science Publishers Inc
Oplagsdato:
10 dec 2018
Forfatter(e):
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