{"product_id":"handbook-of-banana-production-postharvest-science-processing-technology-and-nutrition-isbn-9781119528234","title":"Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition","description":"\u003cp\u003e\u003cb\u003eA comprehensive guide that covers the banana's full value chain — from production to consumption\u003c\/b\u003e \u003c\/p\u003e \u003cp\u003eThe banana is the world's fourth major fruit crop. Offering a unique and in-depth overview of the fruit's entire value chain, this important new handbook charts its progression from production through to harvest, postharvest, processing, and consumption. The most up-to-date data and best practices are drawn together to present guidelines on innovative storage, processing, and packaging technologies, while fresh approaches to quality management and the value-added utilization of banana byproducts are also explained. Additionally, the book examines the banana's physiology, nutritional significance, and potential diseases and pests. The book also Edited by noted experts in the field of food science, this essential text:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides a new examination of the world's fourth major fruit crop\u003c\/li\u003e \u003cli\u003eCovers the fruit's entire value chain\u003c\/li\u003e \u003cli\u003eOffers dedicated chapters on bioactive and phytochemical compounds found in bananas and the potential of processing byproducts\u003c\/li\u003e \u003cli\u003eGives insight into bananas' antioxidant content and other nutritional properties\u003c\/li\u003e \u003cli\u003eIdentifies and explains present and possible effects of bioactive and phytochemical compounds\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eHandbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition\u003c\/i\u003e offers the most far-reaching overview of the banana currently available. It will be of great benefit to food industry professionals specializing in fruit processing, packaging, and manufacturing banana-based products. The book is also an excellent resource for those studying or researching food technology, food science, food engineering, food packaging, applied nutrition, biotechnology, and more.\u003c\/p\u003e \u003cp\u003eList of Contributors vii\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003e1 Banana Production, Global Trade, Consumption Trends, Postharvest Handling, and Processing 1\u003cbr\u003e\u003ci\u003eEdward A. Evans, Fredy H. Ballen, and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Biology and Postharvest Physiology of Banana 19\u003cbr\u003e\u003ci\u003eMaria Gloria Lobo and Francisco Javier Fernández Rojas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Banana Pathology and Diseases 45\u003cbr\u003e\u003ci\u003eAndressa de Souza-Pollo and Antonio de Goes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Harvesting and Postharvest Technology of Banana 61\u003cbr\u003e\u003ci\u003eMaria Gloria Lobo and Marta Montero-Calderón\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Packaging Technologies for Banana and Banana Products 81\u003cbr\u003e\u003ci\u003ePattarin Leelaphiwat and Vanee Chonhenchob\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Ripe Banana Processing, Products, and Nutrition 99\u003cbr\u003e\u003ci\u003eNeelima K. Shandilya and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Processing of Dehydrated Banana Products 117\u003cbr\u003e\u003ci\u003eMark A. Uebersax and Muhammad Siddiq\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Green Banana Processing, Products and Functional Properties 141\u003cbr\u003e\u003ci\u003eJasim Ahmed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Innovative Processing Technologies for Banana Products 169\u003cbr\u003e\u003ci\u003eJasim Ahmed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Value-Added Processing and Utilization of Banana By-Products 191\u003cbr\u003e\u003ci\u003eDalbir Singh Sogi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Chemical Composition and Nutritional Profile of Raw and Processed Banana Products 207\u003cbr\u003e\u003ci\u003eJiwan S. Sidhu and Tasleem A. Zafar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Banana (\u003ci\u003eMusa \u003c\/i\u003espp.) as a Source of Bioactive Compounds for Health Promotion 227\u003cbr\u003e\u003ci\u003eSusane Lopes, Cristine Vanz Borges, Sara Manso de Sousa Cardoso, Miguel Francisco de Almeida Pereira da Rocha, and Marcelo Maraschin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Microbiology of Fresh Bananas and Processed Banana Products 245\u003cbr\u003e\u003ci\u003eAnu Kalia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 268\u003c\/p\u003e \u003cp\u003e\u003cb\u003eMuhammad Siddiq\u003c\/b\u003e, PhD, is an Associate Professor of Food Science at Michigan State University, USA, and a Food Science Consultant, Guelph, Ontario, Canada. His area of expertise is postharvest biochemistry and value-added processing of fruits, vegetables, and other plant-based commodities. He is associate editor of  the \u003ci\u003eLegume Science\u003c\/i\u003e (Wiley);  was an associate editor of the \u003ci\u003eHandbook of Vegetables and Vegetable Processing\u003c\/i\u003e; and  has  been the lead editor of five other books including \u003ci\u003eTropical and Subtropical Fruits Packaging, Processing and Nutrition\u003c\/i\u003e.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJasim Ahmed\u003c\/b\u003e, PhD, is a Research Scientist at the Kuwait Institute for Scientific Research, and has been the author or co-author of 150 journal articles, over 50 conference papers, and 35 book chapters. He has co-edited eight books, including  \u003ci\u003eGlass and State Transitions in Food and Biological Materials \u003c\/i\u003e and  \u003ci\u003eHandbook of Food Process Design\u003c\/i\u003e. He is editor-in-chief of \u003ci\u003eLegume Science\u003c\/i\u003e (Wiley) and a professional member of the Institute of Food Technology (IFT). \u003c\/p\u003e \u003cp\u003e\u003cb\u003eGloria Lobo\u003c\/b\u003e, PhD, is a Tenured Scientist at the Postharvest and Food Technology Laboratory, Tropical Fruits Department, Instituto Canario de Investigaciones Agrarias, Canary Island (Spain). Her published work includes postharvest quality aspects including minimal processing of tropical fruits, mainly banana, papaya, and pineapple. She is co-editor of  \u003ci\u003ePineapple Production, Postharvest Science, Processing Technology\u003c\/i\u003e and \u003ci\u003eNutrition and Tropical and Subtropical Fruits – Postharvest Physiology, Processing, and Nutrition. \u003c\/i\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eA comprehensive guide that covers the banana's full value chain—from production to consumption\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe banana is the world's fourth major fruit crop. Offering a unique and in-depth overview of the fruit's entire value chain, this important new handbook charts its progression from production through to harvest, postharvest, processing, and consumption. The most up-to-date data and best practices are drawn together to present guidelines on innovative storage, processing, and packaging technologies, while fresh approaches to quality management and the value-added utilization of banana byproducts are also explained. Additionally, the book examines the banana's physiology, nutritional significance, and potential diseases and pests.\u003c\/p\u003e \u003cp\u003eEdited by noted experts in the field of food science, this essential text:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides a new examination of the world's fourth major fruit crop\u003c\/li\u003e \u003cli\u003eCovers the fruit's entire value chain\u003c\/li\u003e \u003cli\u003eOffers dedicated chapters on bioactive and phytochemical compounds found in bananas and the potential of processing byproducts\u003c\/li\u003e \u003cli\u003eGives insight into bananas' antioxidant content and other nutritional properties\u003c\/li\u003e \u003cli\u003eIdentifies and explains present and possible effects of bioactive and phytochemical compounds\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eHandbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition\u003c\/i\u003e offers the most far-reaching overview of the banana currently available. It will be of great benefit to food industry professionals specializing in fruit processing, packaging, and manufacturing banana-based products. The book is also an excellent resource for those studying or researching food technology, food science, food engineering, food packaging, applied nutrition, biotechnology, and more.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989326348517,"sku":"NP9781119528234","price":215.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119528234.jpg?v=1761783678","url":"https:\/\/k12savings.com\/es\/products\/handbook-of-banana-production-postharvest-science-processing-technology-and-nutrition-isbn-9781119528234","provider":"K12savings","version":"1.0","type":"link"}