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Gac fruit, Momordica cochinchinensis Spreng, is rich in nutrients
such as carotenoids (particularly ß-carotene and lycopene), fatty
acids, vitamin E, polyphenol compounds and flavonoids. This book
provides the latest research on this fruit, from cultivation
through to novel processing technologies for health products. It
addresses several techniques for propagation and cultivation in
order to increase the production and quality of Gac fruit,
including traditionally used parts of the fruit (aril) and those
whose value has not yet been maximized (peel, pulp and seed). This
plant has the potential to be a high value crop, particularly as
parts of the fruit can be processed into nutrient supplements and
natural colorants. Currently only the aril is commercially
harvested, and this presents opportunities for upcycling the rest
of the fruit. As such, this book contains special emphasis on: ·
Improving yield and fruit quality. · Extraction methods of Gac oil
rich in ß-carotene and lycopene from the aril and peel. ·
Encapsulation of Gac oil and applications in various food products.
· Nutritional values and bioactive compounds of Gac pulp and peel.
· Processing and utilization of Gac seeds. · The market for Gac
target products. Practical applied technologies such as microwave
drying, heat pump drying, freeze drying, ultrasound assisted
extraction, supercritical CO2 extraction, encapsulation techniques
are all presented. This is an essential reference text for
academics, researchers and graduate students in Gac fruit
cultivation, food processing, science and nutrition. Product
developers in health food and health supplements will also find it
valuable.
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