Handbook of mango fruit : production, postharvest science, processing technology and nutrition / edited by Muhammad Siddiq, Michigan State University, USA, Jeffrey K. Brecht, USA, Jiwan S. Sidhu, Kuwait University, Kuwait.

Contributor(s):

Material type: Text

TextPublisher: Oxford, UK : Wiley, 2018Description: 1 online resourceContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781119014362
1119014360
9781119014379
1119014379

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Handbook of mango fruitDDC classification:

634/.44 23

LOC classification:

SB379.M2

Other classification:

TEC012000

Online resources:

Wiley Online Library

Contents:

Mango Production, Global Trade, Consumption Trends, and Postharvest Processing and Nutrition / Edward A Evans, Fredy H Ballen, Muhammad Siddiq -- Mango Production / Chantalak Tiyayon, Robert E Paull -- Biology, Postharvest Physiology, and Biochemistry of Mango / Maria Gloria Lobo, Jiwan S Sidhu -- Pests of Mango / Daniel Carrillo, Andrea Birke, Larissa Guillen, JE Peña -- Mango Pathology and Diseases / Andressa Souza-Pollo, Antonio Goes -- Harvesting and Postharvest Technology of Mango / Jeffrey K Brecht, Elhadi M Yahia -- Packaging of Fresh Mangoes and Processed Mango Products / Aman Ullah Malik, Farihah Siddiq, Muhammad Siddiq -- Processing and Quality of Fresh-cut Mangoes / Blanca Salinas-Roca, Jorge Welti-Chanes, Olga Martin -Belloso, Robert Soliva-Fortuny -- Innovative Processing Technologies for Mango Products / Deepti Salvi, Ender Arserim, Mukund Karwe -- Mango Processing and Processed Products / Muhammad Siddiq, Dalbir S Sogi, Sunisa Roidoung -- Composition and Nutritional Properties of Mangoes / Tasleem A Zafar, Jiwan S Sidhu -- Phytochemical Compounds in Functional Properties of Mangoes / Yearul Kabir, Hossain Uddin Shekhar, Jiwan S Sidhu -- Microbiology of Fresh Mangoes and Processed Products / Anu Kalia, Rajinder P Gupta -- Value-added Processing and Utilization of Mango By-products / Poonam Aggarwal, Amarjeet Kaur, Suresh Bhise.

Summary: "Mango is the most widely consumed tropical fruit in the world after bananas. Global production of the mango has more than doubled in the last three decades, to around 35 million metric tons (Source: UNCTAD: United Nations Conference on Trade and Development). The mango market has grown considerably over the same time period, with the two major import markets being the United States and European Union countries. In the US, per capita mango consumption increased from 0.26 pounds/year in 1980 to 2.10 pounds/year in 2010 (source: USDA-ERS). With the increased consumption of this nutrient-rich fruit, the processed mango market has seen a similar growth, especially in fresh-cut fruit, juice and beverages, and dried products. Given such a tremendous significance of mango fruit and its processed products in the world commerce, a new book on mango technology, production, postharvest science, processing and nutrition is appropriate and timely. The work will be unique in the sense that no other book currently available in the market covers the breadth and depth of topics suggested in this proposal. It will provide contemporary information that brings together current knowledge and practices in the value-chain of mango fruit from production through consumption. The book will be unique in the sense that it will include coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. This value-chain approach to the topic coverage is a unique feature of this book. In the last 10 years or so, health-beneficial bioactive compounds, especially antioxidants, have emerged an important area of research; however, there are no books that cover this important aspect in mangoes"-- Provided by publisher.Summary: "This book provide contemporary information that brings together current knowledge and practices in the value-chain of mango fruit from production through consumption"-- Provided by publisher.

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"Mango is the most widely consumed tropical fruit in the world after bananas. Global production of the mango has more than doubled in the last three decades, to around 35 million metric tons (Source: UNCTAD: United Nations Conference on Trade and Development). The mango market has grown considerably over the same time period, with the two major import markets being the United States and European Union countries. In the US, per capita mango consumption increased from 0.26 pounds/year in 1980 to 2.10 pounds/year in 2010 (source: USDA-ERS). With the increased consumption of this nutrient-rich fruit, the processed mango market has seen a similar growth, especially in fresh-cut fruit, juice and beverages, and dried products. Given such a tremendous significance of mango fruit and its processed products in the world commerce, a new book on mango technology, production, postharvest science, processing and nutrition is appropriate and timely. The work will be unique in the sense that no other book currently available in the market covers the breadth and depth of topics suggested in this proposal. It will provide contemporary information that brings together current knowledge and practices in the value-chain of mango fruit from production through consumption. The book will be unique in the sense that it will include coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. This value-chain approach to the topic coverage is a unique feature of this book. In the last 10 years or so, health-beneficial bioactive compounds, especially antioxidants, have emerged an important area of research; however, there are no books that cover this important aspect in mangoes"-- Provided by publisher.

"This book provide contemporary information that brings together current knowledge and practices in the value-chain of mango fruit from production through consumption"-- Provided by publisher.

Includes bibliographical references and index.

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Handbook of mango fruit : production, postharvest science, processing technology and nutrition / edited by Muhammad Siddiq, Michigan State University, USA, Jeffrey K. Brecht, USA, Jiwan S. Sidhu, Kuwait University, Kuwait.