05497nam a2200397 a 4500 CHAP 20230517131856.0 ta 230517s2018 njuado|fr|||| 001 0 eng d 9781118432884 mxchpua CHAP rda HD9495.A2 .F66 2018 664.08 F66 2018 20 Food processing by-products and their utilization / editor Anil Kumar Anal 1a edición Hoboken, NJ : John Wiley & Sons, 2018 xxi, 570 páginas : ilustraciones, gráficas, diagramas, tablas, fotos rdacontent texto txt rdamedia sin medio n rdacarrier volumen nc IFST Advances in Food Science (Wiley) Incluye bibliografías About the IFST Advances in Food Science Book Series -- List of Contributors -- 1 Food Processing By-Products and their Utilization: Introduction -- 2 Fruit Processing By-Products: A Rich Source for Bioactive Compounds and Value Added Products -- 3 Utilization of Waste from Tropical Fruits -- 4 Valorization of Vegetable Wastes -- 5 Application of Food By-Products in Medical and Pharmaceutical Industries -- 6 Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products -- 7 Prebiotics and Dietary Fibers from Food Processing By-Products -- 8 Utilization of By-Products from Food Processing as Biofertilizers and Biopesticides -- 9 Banana Peels and their Prospects for Industrial Utilization -- 10 Utilization of Carrot Pomace -- 11 Processing and Utilization of Soy Food By-Products -- 12 Value-Added By-Products from Rice Processing Industries -- 13 Bioprocessing of Beverage Industry Waste for Value Addition -- 14 Bioactive Compounds and their Health Effects from Honey Processing Industries -- 15 Advances in Milk Fractionation for Value Addition -- 16 Bioprocessing of Chicken Meat and Egg Processing Industries’ Waste to Value-Added Proteins and Peptides -- 17 Bioprocessing of Beef and Pork Meat Processing Industries, ‘Waste to Value-Add‘ -- 18 Aquaculture and Marine Products Contribution for Healthcare Application -- 19 Seafood By-Products in Applications of Biomedicine and Cosmeticuals -- 20 Food Industry By-Products as Protein Replacement in Aquaculture Diets of Tilapia and Catfish -- 21 Value-Added By-Products from Sugar Processing Industries -- 22 Regulatory and Legislative Issues for Food Waste Utilization -- References -- Index An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work. 147897 Procesamiento de alimentos 187075 Subproductos agroindustriales 187077 Utilización de subproductos 148659 Industria de los alimentos 147896 Food processing 187076 Agroindustrial byproducts 187078 Byproduct utilization 148657 Food industry 187074 Anal, Anil Kumar editor 187069 IFST Advances in Food Science (Wiley) ddc Libro 218780 218780 0 0 ddc 0 1 0 GRAL IA_ IA_ 2019-11-28 Compra Librería UACh F. 38696 C/e 239 0 664.08 F66 2018 1102014794 2023-05-17 00:00:00 Ej. 1 2023-05-17 LIBRO 0 0 ddc 0 5 0 GRAL IA_ IA_ 2019-11-28 Compra Librería UACh F. 38696 C/e 240 0 664.08 F66 2018 1102014795 2023-05-17 00:00:00 Ej. 2 2023-05-17 LIBRO