05833nam a2200421 a 4500003000500000005001700005007000300022008004100025020001800066040002300084050002500107082002500132245008000157250001700237264004400254300007800298336002700376337002700403338002800430490004200458504002800500505170600528520241802234650004104652650004204693650004204735650004104777650002804818650003804846650003404884650002804918700003704946830005004983942001505033999001905048952017205067952017205239CHAP20230517131856.0ta230517s2018    njuado|fr|||| 001 0 eng d  a9781118432884  amxchpuacCHAPerda10aHD9495.A2b.F66 201800a664.08bF66 201822010aFood processing by-products and their utilization /ceditor Anil Kumar Anal  a1a edición  aHoboken, NJ :bJohn Wiley & Sons,c2018  axxi, 570 páginas :bilustraciones, gráficas, diagramas, tablas, fotos  2rdacontentatextobtxt  2rdamediaasin mediobn  2rdacarrieravolumenbnc1 aIFST Advances in Food Science (Wiley)  aIncluye bibliografías0 aAbout 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 2 aAn 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.139147897aProcesamiento de alimentos  139187075aSubproductos agroindustriales139187077aUtilización de subproductos139148659aIndustria de los alimentos  139147896aFood processing139187076aAgroindustrial byproducts139187078aByproduct utilization139148657aFood industry  1 9187074aAnal, Anil Kumareeditor 09187069aIFST Advances in Food Science (Wiley)  2ddccLibro  c218780d218780  00102ddc4051708GRALaIA_bIA_d2019-11-28eCompra Librería UACh F. 38696iC/e 239l0o664.08 F66 2018p1102014794r2023-05-17 00:00:00tEj. 1w2023-05-17yLIBRO  00102ddc4055708GRALaIA_bIA_d2019-11-28eCompra Librería UACh F. 38696iC/e 240l0o664.08 F66 2018p1102014795r2023-05-17 00:00:00tEj. 2w2023-05-17yLIBRO