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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY: Sustainable Innovation in Functional Jelly Development - Softcover
Inhaltsangabe
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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Über die Autorin bzw. den Autor
Dr. G.S. Samy is an Associate Professor in Mechanical Engg. at the Academy of Maritime Education and Training.Dr. R. Muthudineshkumar is an AP in Mechanical Engg., IIC Coordinator, at Er. Perumal Manimekalai College of Engineering, Hosur.Dr. J.Gul Shaira Banu is an Associate Professor in CSE at Er. Perumal Manimekalai College of Engineering, Hosur.
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Ai-Based Optimization and Development of Guava Peel Functional Jelly (Paperback)
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LAP Lambert Academic Publishing, 2026
ISBN 10: 6209600530
ISBN 13: 9786209600531
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Paperback. Zustand: 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. Bestandsnummer des Verkäufers 9786209600531
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY: Sustainable Innovation in Functional Jelly Development
Verlag:
LAP LAMBERT Academic Publishing, 2026
ISBN 10: 6209600530
ISBN 13: 9786209600531
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Ai-Based Optimization and Development of Guava Peel Functional Jelly
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY
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Taschenbuch. Zustand: 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. Bestandsnummer des Verkäufers 9786209600531
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Ai-Based Optimization and Development of Guava Peel Functional Jelly (Paperback)
Verlag:
LAP Lambert Academic Publishing, 2026
ISBN 10: 6209600530
ISBN 13: 9786209600531
Neu
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Paperback. Zustand: 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. Bestandsnummer des Verkäufers 9786209600531
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY
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LAP LAMBERT Academic Publishing Feb 2026, 2026
ISBN 10: 6209600530
ISBN 13: 9786209600531
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Taschenbuch. Zustand: 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. Bestandsnummer des Verkäufers 9786209600531
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY : Sustainable Innovation in Functional Jelly Development
Verlag:
LAP LAMBERT Academic Publishing, 2026
ISBN 10: 6209600530
ISBN 13: 9786209600531
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Taschenbuch. Zustand: 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. Bestandsnummer des Verkäufers 9786209600531
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AI-BASED OPTIMIZATION AND DEVELOPMENT OF GUAVA PEEL FUNCTIONAL JELLY | Sustainable Innovation in Functional Jelly Development
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LAP LAMBERT Academic Publishing, 2026
ISBN 10: 6209600530
ISBN 13: 9786209600531
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Taschenbuch. Zustand: 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. Bestandsnummer des Verkäufers 134809938
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