Adding Value to Fruit Wastes

Extraction, Properties, and Industrial Applications
Herausgeber: Bangar, Sneh Punia; S Panesar, Parmjit

• Broschiertes Buch

Produktbeschreibung

Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications. Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.

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Produktdetails

• Verlag: Elsevier Science Publishing Co Inc
• Seitenzahl: 508
• Erscheinungstermin: 6. Juni 2024
• Englisch
• Abmessung: 213mm x 275mm x 28mm
• Gewicht: 1336g
• ISBN-13: 9780443138423
• ISBN-10: 0443138427
• Artikelnr.: 68505168

Inhaltsangabe

Section I Introduction 1. Fruit wastes: A valuable source of value-added
components 2. Emerging technologies for extraction of functional components
Section II Value-added components 3. Fruit waste: A green and promising
starch source 4. Utilization of fruit waste as protein sources 5. Dietary
fibers from fruit processing waste 6. Phytochemicals from fruit wastes 7.
Enzyme extraction from fruits waste 8. Aroma compounds from fruits waste 9.
Extraction, characterization, and isolation of natural colorants and
pigments 10. Probiotics and prebiotics from fruits waste 11. Production of
Single cell protein Section III Applications of value-added components 12.
Regulations and standards for add-value components application in the food
industry 13. Limitations, difficulties and strategies to implement the
valorization approaches of fruit waste 14. Fruits waste as nutraceuticals
and functional ingredient 15. Fruit wastes for meat and meat products 16.
Fruit waste for milk and milk products 17. Fruits wastes as a flavoring
agen 18. Fruits waste in bakery goods 19. Fruits waste in packaging
applications