Beetroot
CRC Press (Verlag)
978-1-032-85718-3 (ISBN)
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Beetroot has been drawing increasing scientific and industrial interest due its high nutritional value and range of potential applications. Beetroot: Cultivation, Processing, and Food Applications presents a roadmap for the entire lifecycle of beetroot, covering beetroot’s nutritional value, health benefits, phytochemicals, as well as postharvest management. Featuring recent technological advancements, this book presents processing techniques and valorization strategies, expanding on the potential applications of beetroot in pharmacology and the packaging industry. This book will serve as a valuable resource for researchers, scientists, food technologists, health professionals, and industry stakeholders.
Dr. Zakir Showkat Khan is currently working as Assistant Professor TEQIP III in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India. He has completed his Master’s Degree in Food Technology from Sant Longowal Institute of Engineering and Technology, Punjab, India, and currently pursuing Ph.D. from Guru Nanak Dev University, Amritsar, Punjab, India. Qualified Graduate Aptitude Test in Engineering (2011) conducted by the Ministry of Human Resource Development India (MHRD) in February 2011. He has published more than 18 research/review articles and 02 book chapters. He has attended 10 National and 05 International conferences, seminars, and workshops throughout the world. Zakir Showkat Khan has participated in more than 10 faculty development programs. He is a Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to a popular publishing house viz. Elsevier, Taylor Francis, Wiley, Springer, etc. He is also working as a member of various associations both national and international. Zakir Showkat khan is the recipient of prestigious research grants like “Collaborative research scheme TEQIP III funded by MHRD (2019-2021), Entrepreneurship development scheme (2019) funded by Govt. of India. Dr. Sajad Ahmad Wani is currently working as Lecturer in the department of Food Science and Technology, Govt. Degee College Shopian, Kashmir, J&K, India. He has completed his Master’s Degree in Food Technology from IUST, Kashmir, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 40 research/review articles, 10 book chapters and 10 books. He is also writing articles for the popular magazines Food & Beverage News (India’s First Magazine for Food & Beverage Industry). He has attended 50 National and 20 International conferences, seminars and workshops throughout the world. Dr. Wani has participated in various faculty development programmes. Dr. Wani served as Honorary Associate editor of esteemed International Journal of Food Science and Technology, Wiley. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. Dr. Wani is the recipient of prestigious fellowships “Dr. D. S. Kothari post-doctoral Felllowship-2021, and Maulana Azad National Fellowship (MANF-2013-14), from University Grant Commission, India. Dr. Thameed Aijaz is a distinguished figure in food engineering, renowned for his ground breaking research and contributions. With a Ph.D. in Chemical Engineering from IIT Delhi, he currently serves as an Assistant Professor in Food Technology at Islamic University of Science and Technology. Dr. Aijaz's research focuses on solving complex problems in food engineering, from waste valorisation to processing methodologies, integrating his chemical engineering background for innovative solutions. His work is widely published in reputed journals, and he has authored numerous chapters in academic volumes, influencing both academia and industry practices. Dr. Aijaz actively promotes collaboration and knowledge exchange through conferences and workshops, fostering advancements in food engineering. His journey from a passionate scholar to a trailblazing researcher and educator showcases his dedication to advancing the field, leaving a lasting impact on scientific innovation.
1. Beetroot: A Potent Food 2. Beetroot Botany: Varieties, Cultivation, and Production 3. Beetroot Harvesting and Post-Harvesting 4. Potential of Beetroot Processing and Processed Products 5. Bioactive Compounds in Beetroot 6. Extraction, Characterization and Utilization of Bioactives from Beetroot in Food Processing Industry 7. Pharmacological Potential of Beetroot and Beetroot Juice 8. Valorization of Beetroot and its Waste: An Unexplored Potential 9. Physicochemical, Functional, and Microbiological Studies on Beetroot 10. Current Scenario of Beetroot Processing.
| Erscheint lt. Verlag | 20.3.2026 |
|---|---|
| Zusatzinfo | 18 Tables, black and white; 3 Line drawings, color; 2 Line drawings, black and white; 9 Halftones, color; 12 Illustrations, color; 2 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-032-85718-8 / 1032857188 |
| ISBN-13 | 978-1-032-85718-3 / 9781032857183 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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