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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY: Sustainable Innovation in Functional Jelly Development - Couverture souple
Synopsis
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.
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Ai-Based Optimization and Development of Guava Peel Functional Jelly (Paperback)
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209600530
ISBN 13 : 9786209600531
Neuf
Paperback
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : 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 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. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9786209600531
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY: Sustainable Innovation in Functional Jelly Development
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6209600530
ISBN 13 : 9786209600531
Neuf
Couverture souple
Vendeur : California Books, Miami, FL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. N° de réf. du vendeur I-9786209600531
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EUR 48,55
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Ai-Based Optimization and Development of Guava Peel Functional Jelly
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6209600530
ISBN 13 : 9786209600531
Neuf
PAP
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9786209600531
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Ai-Based Optimization and Development of Guava Peel Functional Jelly
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6209600530
ISBN 13 : 9786209600531
Neuf
PAP
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9786209600531
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY
Edité par
Omniscriptum, LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209600530
ISBN 13 : 9786209600531
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : 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. N° de réf. du vendeur 9786209600531
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Expédition depuis Allemagne vers Etats-Unis
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Ai-Based Optimization and Development of Guava Peel Functional Jelly (Paperback)
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209600530
ISBN 13 : 9786209600531
Neuf
Paperback
Vendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : 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 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9786209600531
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY
Edité par
LAP LAMBERT Academic Publishing Feb 2026, 2026
ISBN 10 : 6209600530
ISBN 13 : 9786209600531
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : 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 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.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 56 pp. Englisch. N° de réf. du vendeur 9786209600531
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY : Sustainable Innovation in Functional Jelly Development
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6209600530
ISBN 13 : 9786209600531
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : 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 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. N° de réf. du vendeur 9786209600531
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EUR 44,59
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY | Sustainable Innovation in Functional Jelly Development
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6209600530
ISBN 13 : 9786209600531
Neuf
Taschenbuch
Vendeur : preigu, Osnabrück, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : 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, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. N° de réf. du vendeur 134809938
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