Food processing by-products and their utilization / editor Anil Kumar Anal

Contributor(s):

Anal, Anil Kumar [editor]

Material type:

TextSeries: IFST Advances in Food Science (Wiley)Hoboken, NJ : John Wiley & Sons, 2018Edition: 1a ediciónDescription: xxi, 570 páginas : ilustraciones, gráficas, diagramas, tablas, fotosContent type:

texto

Media type:

sin medio

Carrier type:

volumen

ISBN:

9781118432884

Subject(s):

DDC classification:

664.08 F66 2018 20

LOC classification:

HD9495.A2 .F66 2018

Contents:

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

Scope and content: 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.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		664.08 F66 2018 (Browse shelf(Opens below))				Ej. 1	Available (Préstamo interno)			1102014794
	Libro	Ingenieria Agroindustrial		General		664.08 F66 2018 (Browse shelf(Opens below))				Ej. 2	Available (Préstamo 5 días)			1102014795

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.

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