Mihir Kumar Purkait, Prangan Duarah (Indian Institute of Technol Center for Environment, Pranjal Pratim Das (Indian Inst Department of Chemical Engineering

Recovery of Bioactives from Food Wastes

• Gebundenes Buch

Produktbeschreibung

This book describes varied aspects involved in dealing with extraction and utilization of bioactive compounds from the food industry waste. It covers global scenario of food waste generation and potential of food waste on various industries, extraction techniques, and application of industrial food waste derived bioactive compounds.

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Produktdetails

• Verlag: Taylor & Francis Ltd
• Seitenzahl: 220
• Erscheinungstermin: 13. April 2023
• Englisch
• Abmessung: 254mm x 178mm x 14mm
• Gewicht: 576g
• ISBN-13: 9781032325255
• ISBN-10: 1032325259
• Artikelnr.: 67256068

Autorenporträt

Mihir Kumar Purkait

Inhaltsangabe

1. Food waste as a potential source of bioactive compounds. 1.1. Overview
of food waste. 1.2. Environmental effects and management approach. 1.3.
Valorization of food waste in various applications. 1.4. Conclusions.
References. 2. Current status and future trends of various food industry
waste processing for synthesis of bioactive compounds. 2.1. Introduction.
2.2. Bioactive compounds in various food industry waste. 2.3. Commercial
aspects. 2.4. Challenges and future perspective. 2.5. Conclusions.
References. 3. Technological advancement in the extraction of bioactive
compounds from food industry waste. 3.1. Introduction. 3.2. Conventional
methods for the extraction of bioactive compounds. 3.3. Progress in the
extraction of bioactive compounds. 3.4. Commercial utilization of the
extraction process. 3.5. Conclusions. References. 4. Recovery of bioactive
compounds from fruit and vegetable peel. 4.1. Introduction. 4.2. Recovery
of bioactive compounds from fruit peel. 4.4. Conclusions. References. 5.
Utilization of seeds for the synthesis of bioactive compounds. 5.1.
Introduction. 5.2. Characteristics and nutrient loss in fruit and vegetable
waste. 5.3. Bioactive compounds in fruit and vegetable seeds. 5.4.
Conclusions. References. 6. Sustainable green processing of various fruit
and vegetable pomace from the food industry for the synthesis of bioactive
compounds 6.1. Introduction. 6.2. Synthesis of bioactive compounds form
fruit and vegetable pomace. 6.3. Challenges and future perspectives. 6.4.
Conclusions. References. 7. Extraction of bioactive compounds from marine
by-products. 7.1. Introduction. 7.2. Bioactive element available in Marnie
by-products. 7.3. Technological advancement in the extraction process. 7.4.
Commercial aspects. 7.5. Challenges and future perspectives. 7.6.
Conclusions. References. 8. Extraction of bioactive compounds from tea,
coffee and wine processing waste. 8.1. Introduction. 8.2. Present status of
tea, coffee and wine production. 8.3. Extraction of bioactive compounds.
8.4. Conclusions.References. 9. Commercial aspects of bioactive compounds
extracted from food waste. 9.1. Introduction. 9.2. Utilization of bioactive
compounds in various industries. 9.3. Challenges and future trends. 9.4.
Conclusion. References. 10. Food waste management and valorization policies
of various countries. 10.1. Introduction. 10.2. International goals and
agreements. 10.3. Policies of various countries. 10.4. Major challenges.
10.5. Conclusions. References.

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1. Food waste as a potential source of bioactive compounds. 1.1. Overview of food waste. 1.2. Environmental effects and management approach. 1.3. Valorization of food waste in various applications. 1.4. Conclusions. References. 2. Current status and future trends of various food industry waste processing for synthesis of bioactive compounds. 2.1. Introduction. 2.2. Bioactive compounds in various food industry waste. 2.3. Commercial aspects. 2.4. Challenges and future perspective. 2.5. Conclusions. References. 3. Technological advancement in the extraction of bioactive compounds from food industry waste. 3.1. Introduction. 3.2. Conventional methods for the extraction of bioactive compounds. 3.3. Progress in the extraction of bioactive compounds. 3.4. Commercial utilization of the extraction process. 3.5. Conclusions. References. 4. Recovery of bioactive compounds from fruit and vegetable peel. 4.1. Introduction. 4.2. Recovery of bioactive compounds from fruit peel. 4.4. Conclusions. References. 5. Utilization of seeds for the synthesis of bioactive compounds. 5.1. Introduction. 5.2. Characteristics and nutrient loss in fruit and vegetable waste. 5.3. Bioactive compounds in fruit and vegetable seeds. 5.4. Conclusions. References. 6. Sustainable green processing of various fruit and vegetable pomace from the food industry for the synthesis of bioactive compounds 6.1. Introduction. 6.2. Synthesis of bioactive compounds form fruit and vegetable pomace. 6.3. Challenges and future perspectives. 6.4. Conclusions. References. 7. Extraction of bioactive compounds from marine by-products. 7.1. Introduction. 7.2. Bioactive element available in Marnie by-products. 7.3. Technological advancement in the extraction process. 7.4. Commercial aspects. 7.5. Challenges and future perspectives. 7.6. Conclusions. References. 8. Extraction of bioactive compounds from tea, coffee and wine processing waste. 8.1. Introduction. 8.2. Present status of tea, coffee and wine production. 8.3. Extraction of bioactive compounds. 8.4. Conclusions.References. 9. Commercial aspects of bioactive compounds extracted from food waste. 9.1. Introduction. 9.2. Utilization of bioactive compounds in various industries. 9.3. Challenges and future trends. 9.4. Conclusion. References. 10. Food waste management and valorization policies of various countries. 10.1. Introduction. 10.2. International goals and agreements. 10.3. Policies of various countries. 10.4. Major challenges. 10.5. Conclusions. References.