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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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CABI Book Chapter Info
Cover for Postharvest physiology and storage.

This chapter provides an overview of the postharvest biology and technology of guava fruit. Its maturity indices, postharvest physiology (respiration, ethylene production, physicochemical changes during ripening), storage (low-temperature, controlled-atmosphere and modified-atmosphere storage,...

Author(s)
Sulistio, M.; Wu ChunTa
ISBN
2021 CABI (H ISBN 9781789247022)
Type
Book chapter
CABI Book Chapter Info
Cover for Pests.

This chapter focuses on major pests of guava in the different production areas of the world. The most important insects and mites have been grouped into six categories that have been divided according to different species and their importance across the different guava-producing regions. The...

Author(s)
Lasa, R.; Birke, A.; Guillén, L.; Aluja, M.; Carrillo, D.
ISBN
2021 CABI (H ISBN 9781789247022)
Type
Book chapter
CABI Book Chapter Info
Cover for Photosynthesis and productivity.

Knowledge on the responses of guava to environmental factors such as light, temperature, water availability and CO2 concentration is essential to determine the effect of suboptimal environmental conditions and to manage the crop for maximum productivity. This chapter aims to highlight the current...

Author(s)
Singh, V. K.; Soni, M. K.
ISBN
2021 CABI (H ISBN 9781789247022)
Type
Book chapter
CABI Book Chapter Info
Cover for Cultivars and plant improvement.

The major objectives of guava breeding are aimed at improving both plant and fruit characteristics such as to develop high-yielding, high-quality dwarf cultivars with fruits of uniform shape, good size, attractive skin and pulp colour, fewer and/or soft seeds, resistant to wilt, nematodes and long...

Author(s)
Sisir Mitra
ISBN
2021 CABI (H ISBN 9781789247022)
Type
Book chapter
CABI Book Chapter Info
Cover for Biotechnology.

This chapter provides information on the various accomplishments and technological advancements in guava genetic resources made using biotechnological interventions.

Author(s)
Maneesh Mishra; Muthukumar, M.; Sandeep Kumar
ISBN
2021 CABI (H ISBN 9781789247022)
Type
Book chapter
CABI Book Chapter Info
Cover for Composition and processing.

This chapter focuses on the composition of guavas, pharmacological value, and processing into value-added products like juice, nectar, ready-to-serve beverages, jam, jelly and preserve, toffee/candy, and dehydrated products among others.

Author(s)
Bhattacherjee, A. K.; Tandon, D. K.
ISBN
2021 CABI (H ISBN 9781789247022)
Type
Book chapter
CABI Book Chapter Info
Cover for Production and trade.

This chapter provides an overview of guava fruit world production, exports, imports and consumption trends, with the focus on US and European markets.

Author(s)
Ballen, F. H.; Evans, E. A.
ISBN
2021 CABI (H ISBN 9781789247022)
Type
Book chapter
CABI Book Chapter Info
Cover for Conclusions and recommendations for the future.

This chapter describes some recommendations for improving animal welfare, breed selection, feed quality, beef and milk production and quality and reducing environmental impacts in organic cattle farming systems.

Author(s)
Blair, R.
ISBN
2021 CABI (H ISBN 9781789245554)
Type
Book chapter
CABI Book Chapter Info
Cover for Integrating feeding programmes into organic production systems.

This chapter describes the effects of feeding programmes (including feed quality, feed supplements and feed additives) on the reproductive performance, beef and milk production and quality and environmental impact in organic cattle farming systems.

Author(s)
Blair, R.
ISBN
2021 CABI (H ISBN 9781789245554)
Type
Book chapter
CABI Book Chapter Info
Cover for Breeds for organic production.

This chapter describes the characteristics and performance traits of the most suitable beef and dairy cattle breeds for organic beef and milk production.

Author(s)
Blair, R.
ISBN
2021 CABI (H ISBN 9781789245554)
Type
Book chapter

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