408 pages | 40 B/W Illus.
Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes.
Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century.
Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.
Introduction. Dairy By-Products As Source Of High-Added Value Compounds: Conventional And Innovative Extraction Methods. Recovery Af Active Peptides from Dairy Waste. Extraction of Valuable Compounds from Meat By-Products. Tailor Made Process to Recover High-Added Value Compounds From Fishery By-Products. New Strategies in the Recovery of Antioxidant Bioactive Compounds From Sweet Potato By-Products. Valuable Compounds Extraction from Cereal Waste and By-Products. Clean Recovery of Oil and High-Added Value Compounds from Nut By-Products. Green Extraction of Nutritional and Antioxidant Valuable Compounds from Wine By-Products. Valorization ff Oilseed By-Products Through Green Extraction Techniques. Valuable Compounds in Fruit By-Products. Valuable Compounds in Coffee By-Products. Extraction ff Valuable Compounds from Leaf Vegetable By-Products. Valuable Compounds in Algae. Life Cycle Analysis, Regulatory and Environmental Issues ff Innovative Green Extraction Procedures.