A comprehensive guide that coversthe banana’s full value chain — fromproductionto consumption
The 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, whilefresh 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:
* Provides a new examination of the world’s fourth major fruit crop
* Covers the fruit’s entire value chain
* Offers dedicated chapters on bioactive and phytochemical compounds found in bananas and the potential of processing byproducts
* Gives insight into bananas’ antioxidant content and other nutritional properties
* Identifies and explains present and possible effects of bioactive and phytochemical compounds
Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutritionoffersthe mostfar-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.
Innehållsförteckning
List of Contributors vii
Preface ix
1 Banana Production, Global Trade, Consumption Trends, Postharvest Handling, and Processing 1
Edward A. Evans, Fredy H. Ballen, and Muhammad Siddiq
2 Biology and Postharvest Physiology of Banana 19
Maria Gloria Lobo and Francisco Javier Fernández Rojas
3 Banana Pathology and Diseases 45
Andressa de Souza-Pollo and Antonio de Goes
4 Harvesting and Postharvest Technology of Banana 61
Maria Gloria Lobo and Marta Montero-Calderón
5 Packaging Technologies for Banana and Banana Products 81
Pattarin Leelaphiwat and Vanee Chonhenchob
6 Ripe Banana Processing, Products, and Nutrition 99
Neelima K. Shandilya and Muhammad Siddiq
7 Processing of Dehydrated Banana Products 117
Mark A. Uebersax and Muhammad Siddiq
8 Green Banana Processing, Products and Functional Properties 141
Jasim Ahmed
9 Innovative Processing Technologies for Banana Products 169
Jasim Ahmed
10 Value-Added Processing and Utilization of Banana By-Products 191
Dalbir Singh Sogi
11 Chemical Composition and Nutritional Profile of Raw and Processed Banana Products 207
Jiwan S. Sidhu and Tasleem A. Zafar
12 Banana (Musa spp.) as a Source of Bioactive Compounds for Health Promotion 227
Susane Lopes, Cristine Vanz Borges, Sara Manso de Sousa Cardoso, Miguel Francisco de Almeida Pereira da Rocha, and Marcelo Maraschin
13 Microbiology of Fresh Bananas and Processed Banana Products 245
Anu Kalia
Index 268
Om författaren
Muhammad Siddiq, Ph D, 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. Heis associate editor of the Legume Science (Wiley); was an associate editor of the Handbook of Vegetables and Vegetable Processing; and has been the lead editor of five other books including Tropical and Subtropical Fruits Packaging, Processing and Nutrition.
Jasim Ahmed, Ph D, 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 Glass and State Transitions in Food and Biological Materials and Handbook of Food Process Design. He is editor-in-chief of Legume Science (Wiley) and a professional member of the Institute of Food Technology (IFT).
Gloria Lobo, Ph D, 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 Pineapple Production, Postharvest Science, Processing Technology and Nutrition and Tropical and Subtropical Fruits – Postharvest Physiology, Processing, and Nutrition.
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