Preservation and Authentication of Coconut Products Recent Trends and Prospects /
Coconut is an important economic crop widely cultivated in island and coastal ecosystems in the tropical and sub-tropical regions of the world. Emerging trends in biochemical characterization have highlighted the nutraceutical and nutritional importance of coconut and its products. However, the shor...
保存先:
| 団体著者: | |
|---|---|
| その他の著者: | , |
| フォーマット: | 電子媒体 eBook |
| 言語: | 英語 |
| 出版事項: |
Cham :
Springer International Publishing : Imprint: Springer,
2024.
|
| 版: | 1st ed. 2024. |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1007/978-3-031-64653-9 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-64653-9 | ||
| 003 | DE-He213 | ||
| 005 | 20251113204359.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 240917s2024 sz | s |||| 0|eng d | ||
| 020 | |a 9783031646539 |9 978-3-031-64653-9 | ||
| 024 | 7 | |a 10.1007/978-3-031-64653-9 |2 doi | |
| 050 | 4 | |a TX341-641 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 245 | 1 | 0 | |a Preservation and Authentication of Coconut Products |h [electronic resource] : |b Recent Trends and Prospects / |c edited by R. Pandiselvam, S.V. Ramesh. |
| 250 | |a 1st ed. 2024. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2024. | |
| 300 | |a XIX, 250 p. 23 illus., 9 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
| 341 | 0 | |b Short alternative textual descriptions |2 onix | |
| 341 | 0 | |b Use of color is not sole means of conveying information |2 onix | |
| 341 | 0 | |b Use of high contrast between text and background color |2 onix | |
| 341 | 0 | |b Next / Previous structural navigation |2 onix | |
| 341 | 0 | |b All non-decorative content supports reading without sight |2 onix | |
| 347 | |a text file |b PDF |2 rda | ||
| 505 | 0 | |a Conventional technologies for preservation of coconut products -- Preservation of Tender Coconut Water Recent Technologies and Way Forward -- Emerging Technologies for Processing and Preservation of Coconut Inflorescence Sap -- Coconut Kernel and Coconut Milk Preservation Recent Technologies and Prospects -- Shelf life Extension of Coconut Milk based Products -- Processing and Preservation of Copra and Coconut Oil -- Food Quality Standards and Importance of Authentication of Coconut Products -- Non-destructive Testing to Determine Quality and Maturity of Coconut and Coconut products -- Quality and Authentication of Coconut Milk Recent Technologies and Prospects -- Quality and Authentication of Virgin Coconut Oil Recent Technologies and prospects -- Quality and Authentication of Coconut Oil Recent Technologies and Prospects -- Role of Packaging in Preservation of Coconut Products. | |
| 520 | |a Coconut is an important economic crop widely cultivated in island and coastal ecosystems in the tropical and sub-tropical regions of the world. Emerging trends in biochemical characterization have highlighted the nutraceutical and nutritional importance of coconut and its products. However, the short shelf life of these products seriously restricts their market potential. Coconut beverages such as coconut water, inflorescence sap and coconut milk have numerous health promoting nutrients, although the highly perishable nature of coconut beverages and products causes significant post-harvest losses. Conventional thermal technologies implemented by the coconut processing industry affect the heat sensitive nutrients and create a negative impact on the color and flavor profiles of the products. Producers have been looking for an efficient alternative to thermal technologies, although most of the emerging non-thermal technologies such as cold plasma, ozone, pulsed light, UV-light, pulsed electric field and high-pressure processing are in lab scale. It is important to understand the practical application of these technologies at industry scale. Also, it is important to analyze the influence and application of these emerging technologies on the quality profile, safety and shelf-life extension of the products. The adulteration rate in coconut products has been increasing along with their prices, making it vital to understand the application of non-destructive tools for authentication. Preservation and Authentication of Coconut Products: Recent Trends and Prospects offers comprehensive coverage on the application of emerging technologies in coconut and coconut-based products. Present industrial technologies for coconut products and their impact on quality are covered in full, including technologies for each specific product and their challenges and prospects. Non-destructive tools and applications for the quantification of bioactive components and authentication are also explored. This book serves as a one-stop reference for researchers, food technologists, food industry specialists and nutritionists looking to understand the implications of emerging food processing technologies on the quality of coconut products. | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Safety measures. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Engineering. |
| 650 | 2 | 4 | |a Food Safety. |
| 700 | 1 | |a Pandiselvam, R. |e editor. |0 (orcid)0000-0003-0996-8328 |1 https://orcid.org/0000-0003-0996-8328 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Ramesh, S.V. |e editor. |0 (orcid)0000-0002-2107-360X |1 https://orcid.org/0000-0002-2107-360X |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783031646522 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031646546 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031646553 |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-031-64653-9 |
| 912 | |a ZDB-2-SBL | ||
| 912 | |a ZDB-2-SXB | ||
| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||