Bøker av M. Selvamuthukumaran

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, and peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits.In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail.Additional features:¿ Addresses chemical properties, classification, and stability of anthocyanins during processing and storage¿ Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits¿ Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspectsProviding comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists.9781032127958_

Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering wholesome food products to the market, thus increasing demand.Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability. Key Features:Describes the high-pressure processing techniques employed for processing fruit and vegetable based beveragesDiscusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries.Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc.Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry.This book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.