9786209600531 - ai-based optimization and development of guava peel functional jelly: sustainable innovation in functional jelly development di gs, samy; r, muthudineshkumar; j, gul shaira banu (9 risultati)
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Da: California Books, Miami, FL, U.S.A.California Books
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EUR 48,55
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Condizione: New.
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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EUR 53,78
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 53,06
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: preigu, Osnabrück, Germaniapreigu
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EUR 39,45
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Taschenbuch. Condizione: Neu. AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY | Sustainable Innovation in Functional Jelly Development | Samy Gs (u. a.) | Taschenbuch | Englisch | 2026 | LAP LAMBERT Academic Publishing | EAN 9786209600531 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Briv…ibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 48,54
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. This book presents a comprehensive study on the development and optimization of a functional jelly formulated from guava peel, a nutrient-rich by-product of guava processing that is generally discarded as waste. The work emphasizes sustainable food innovation by extracting bioactive compoun…ds from guava peel through an aqueous extraction method and incorporating them into a jelly matrix. The formulation was systematically optimized using AI-assisted Design-Expert to achieve an ideal balance between physicochemical quality, textural properties, and sensory acceptability. The optimized jelly exhibited appropriate pH and total soluble solids, desirable gel strength, and favorable texture characteristics. Sensory evaluation confirmed high consumer acceptance in terms of color, flavor, taste, and overall quality. In comparison with conventional jelly, the guava peel-based jelly demonstrated enhanced functional value due to its higher antioxidant and bioactive content.Overall, the book highlights the successful valorization of guava peel waste and showcases the effectiveness of AI-based optimization techniques in the development of sustainable and health-oriented functional food product. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Lingua: Inglese
Editore: Omniscriptum, LAP Lambert Academic Publishing, 2026
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 43,90
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book presents a comprehensive study on the development and optimization of a functional jelly formulated from guava peel, a nutrient-rich by-product of guava processing that is generally discarded as waste. The work emphasizes… sustainable food innovation by extracting bioactive compounds from guava peel through an aqueous extraction method and incorporating them into a jelly matrix. The formulation was systematically optimized using AI-assisted Design-Expert to achieve an ideal balance between physicochemical quality, textural properties, and sensory acceptability. The optimized jelly exhibited appropriate pH and total soluble solids, desirable gel strength, and favorable texture characteristics. Sensory evaluation confirmed high consumer acceptance in terms of color, flavor, taste, and overall quality. In comparison with conventional jelly, the guava peel-based jelly demonstrated enhanced functional value due to its higher antioxidant and bioactive content.Overall, the book highlights the successful valorization of guava peel waste and showcases the effectiveness of AI-based optimization techniques in the development of sustainable and health-oriented functional food product. 56 pp. Englisch.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 57,77
EUR 43,24 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. This book presents a comprehensive study on the development and optimization of a functional jelly formulated from guava peel, a nutrient-rich by-product of guava processing that is generally discarded as waste. The work emphasizes sustainable food innovation by extracting bioactive compoun…ds from guava peel through an aqueous extraction method and incorporating them into a jelly matrix. The formulation was systematically optimized using AI-assisted Design-Expert to achieve an ideal balance between physicochemical quality, textural properties, and sensory acceptability. The optimized jelly exhibited appropriate pH and total soluble solids, desirable gel strength, and favorable texture characteristics. Sensory evaluation confirmed high consumer acceptance in terms of color, flavor, taste, and overall quality. In comparison with conventional jelly, the guava peel-based jelly demonstrated enhanced functional value due to its higher antioxidant and bioactive content.Overall, the book highlights the successful valorization of guava peel waste and showcases the effectiveness of AI-based optimization techniques in the development of sustainable and health-oriented functional food product. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 43,90
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book presents a comprehensive study on the development and optimization of a functional jelly formulated from guava peel, a nutrient-rich by-product of guava processing that is generally discarded as waste. The work emphasizes sus…tainable food innovation by extracting bioactive compounds from guava peel through an aqueous extraction method and incorporating them into a jelly matrix. The formulation was systematically optimized using AI-assisted Design-Expert to achieve an ideal balance between physicochemical quality, textural properties, and sensory acceptability. The optimized jelly exhibited appropriate pH and total soluble solids, desirable gel strength, and favorable texture characteristics. Sensory evaluation confirmed high consumer acceptance in terms of color, flavor, taste, and overall quality. In comparison with conventional jelly, the guava peel-based jelly demonstrated enhanced functional value due to its higher antioxidant and bioactive content.Overall, the book highlights the successful valorization of guava peel waste and showcases the effectiveness of AI-based optimization techniques in the development of sustainable and health-oriented functional food product.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 56 pp. Englisch.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 44,59
EUR 60,51 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book presents a comprehensive study on the development and optimization of a functional jelly formulated from guava peel, a nutrient-rich by-product of guava processing that is generally discarded as waste. The work emphasizes sust…ainable food innovation by extracting bioactive compounds from guava peel through an aqueous extraction method and incorporating them into a jelly matrix. The formulation was systematically optimized using AI-assisted Design-Expert to achieve an ideal balance between physicochemical quality, textural properties, and sensory acceptability. The optimized jelly exhibited appropriate pH and total soluble solids, desirable gel strength, and favorable texture characteristics. Sensory evaluation confirmed high consumer acceptance in terms of color, flavor, taste, and overall quality. In comparison with conventional jelly, the guava peel-based jelly demonstrated enhanced functional value due to its higher antioxidant and bioactive content.Overall, the book highlights the successful valorization of guava peel waste and showcases the effectiveness of AI-based optimization techniques in the development of sustainable and health-oriented functional food product.
