Guava

Guava (Psidium guajava L.), which is considered a native to southern Mexico into Central America extends throughout the South America, Europa, Africa and Asia. It is widely cultivated in tropical and subtropical regions and is becoming increasingly popular worldwide. In this book, Chapter One reviews guava's productive aspects, quality and health benefits. Chapter Two focuses on the guava by-products' composition which govern the functional properties. Chapter Three addresses the chemical composition, antioxidant activity and food applications of guava. Chapter Four presents an overview on fundamental and applied aspects related to production of aroma compounds in guava fruit.

Guava (Psidium guajava L.) is an exquisite, nutritionally and economically valuable crop of tropical and subtropical regions of the world. It outshines other tropical fruits in productivity, hardiness, adaptability, nutritional value, and ensures higher economic returns to growers. Guava is commercially grown in over 70 countries, and is gaining in popularity as a 'super fruit' due to its nutritional and health benefits. With contributions from international experts, this is a valuable resource for researchers and students in horticulture, and guava-industry support personnel.

One of "The Best Memoirs of a Generation" (Oprah's Book Club): a young woman's journey from the mango groves and barrios of Puerto Rico to Brooklyn, and eventually on to Harvard In a childhood full of tropical beauty and domestic strife, poverty and tenderness, Esmeralda Santiago learned the proper way to eat a guava, the sound of tree frogs, the taste of morcilla, and the formula for ushering a dead baby's soul to heaven. But when her mother, Mami, a force of nature, takes off to New York with her seven, soon to be eleven children, Esmeralda, the oldest, must learn new rules, a new language, and eventually a new identity. In the first of her three acclaimed memoirs, Esmeralda brilliantly recreates her tremendous journey from the idyllic landscape and tumultuous family life of her earliest years, to translating for her mother at the welfare office, and to high honors at Harvard.

In these conversations with a friend and contemporary the Nobel prize-winning Colombian novelist speaks movingly, revealingly and unaffectedly about his family background, his early travels and struggles as a writer, his literary antecedents and his personal artistic concerns. Guided by Mendoza, Maacute;rquez reveals - as transfigured in his work by the power of language - the heat and colour of the Spanish Caribbean, the mythological world of its inhabitants, the exotic mentality of its leaders.

Nothing ruins an ocean view like a body on the beach! Plum Lockhart went out on a limb when she ditched her corporate job in New York City and moved to the Caribbean island of Paraiso. Now the head of her own villa broker agency, Plum spends her days chasing down clients and lounging on white sand beaches. But the sweet life turns sour when a publishing heiress is found dead at the mansion of an eccentric tycoon, Dieter Friedrich. Even worse, Plum's old colleague cashes in a favor and asks her to investigate. It looks like she'll need to fit a murder case into her already jam-packed schedule! Friedrich is known for his shady dealings, but he's not the only bad apple on the island—Plum will have to contend with a scheming millionaire, a sleazy rockstar, and devious B-list celebrities. And joining Plum once again is Juan Kevin Munoz, the distractingly gorgeous Director of Security. Despite the sparks between them, they'll need to stay focused on the case—there's a murderer hot on their heels!

Sampath Chawla, a young postal worker who never feels as though he fits into the small Indian town into which he is born, one day climbs up a tree, only to become a famous holy man

From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

The Forest Girl navigates life and discovers how true acceptance is really something with eternal significance.

This book has been prepared primarily as a text for raising of quality planting material of guava through vegetative propagation. Practices followed in the propagation of guava are presented in detail which clearly showed the effect of different propagation methods i.e. cutting, layering, patch budding and wedge grafting on different parameters of vegetative growth is also discussed in the book. It is hoped that scientific and technical information available in this book will be useful for orchardists, field functionaries and researchers for accomplishing the goal of enhanced quality fruit production and productivity.

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits. Key features: · Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing · Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts · Explores new strategies used for proper valorization of fruit processing residues · Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.