1st Edition
Handbook of Fruit Wastes and By-Products Chemistry, Processing Technology, and Utilization
Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits.
Key features:
· Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing
· Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts
· Explores new strategies used for proper valorization of fruit processing residues
· Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods
Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.
1. Fruit Processing Wastes and By-Products
Khalid Muzaffar, Sajad Ahmad Sofi, Fozia Kamran, Barbara E. Teixeira-Costa, Shabir Ahmad Mir, and B.N. Dar
2. Pomelo Waste: Chemistry, Processing and Utilization
Rahul Islam Barbhuiya, Poonam Singha, and Sushil Kumar Singh
3. Avocado Wastes: Chemistry, Processing, and Utilization
Vildan Eyiz and Ismail Tontul
4. Date Wastes and By-Products: Chemistry, Processing, and Utilization
Razieh Niazmand
5. Apple Wastes and By-Products: Chemistry, Processing, and Utilization
Naseer Ahmed, Krishan Kumar, Jaspreet Kaur, Qurat ul eain Hyder Rizvi, Sumaira Jan, Divya Chauhan, Priyanka Thakur, Tajendra Pal Singh, Chhaya, and Shiv Kumar
6. Orange Wastes and By-Products: Chemistry, Processing, and Utilization
Priyanka Sutha, Bababode Adesegun Kehinde, Shafiya Rafiq, Nazmin Ansari, Barinderjit Singh, and Harish Kumar
7. Guava Wastes and By-Products: Chemistry, Processing, and Utilization
Krishan Kumar, Naseer Ahmed, Qurat –Ul-Eain Hyder Rizvi, Sumaira Jan, Priyanka Thakur, and Divya Chauhan
8. Mangosteen Wastes: Chemistry, Processing, and Utilization
Rahul Islam Barbhuiya, Sushil Kumar Singh, and Poonam Singha
9. Jackfruit Wastes and By-Products: Chemistry, Processing, and Utilization
Renu Sharma, Yogesh Gat, and Shafiya Rafiq
10. Banana Waste: Chemistry, Processing, and Utilization
Yogesh Kumar, Samandeep Kaur, Saptashish Deb, and D. C. Saxena
11. Peach Wastes and By-Products: Chemistry, Processing, and Utilization
Saadiya Naqash and Haroon Naik
12. Papaya Wastes and By-Products: Chemistry, Processing, and Utilization
Madiha Abd El-Hay, Asmat Farooq, and Fozia Kamran
Gulsah Calıskan Koc
14. Plum Wastes and By-Products: Chemistry, Processing, and Utilization
Mohd Aaqib Sheikh, Nadira Anjum, Arshied Manzoor, Mohammad Ubaid , Fozia Hameed Charanjiv, Singh Saini, and Harish Kumar Sharma
15. Lychee Wastes and By-Products: Chemistry, Processing, and Utilization
Gurwinder Kaur, Barinderjit Singh, Yashi Srivastava, Manpreet Kaur, and Yogesh Gat
16. Tomato Wastes and By-Products: Chemistry, Processing, and Utilization
Priyanka Suthar, Rafia Rashid, Shafiya Rafiq, Asmat Farooq, Yogesh Gat, Nazmin Ansari, and Aparna Bisht
17. Mango Wastes and By-Products: Chemistry, Processing, and Utilization
Seherpreet Kaur Flora, Falak Grover, Vidisha Tomer, Ashwani Kumar,, Seherpreet, Falak, and Vidisha Ashwani
18. Cashew Waste: Chemistry, Processing, and Utilization
Barinderjit Singh, Gurwinder Kaur, and Reetu Shafiya Rafiq
19. Pineapple Wastes and By-Products: Chemistry, Processing, and Utilization
Suheela Bhat, Priyanka Suthar, Shafiya Rafiq, Asmat Farooq, and Touseef Sheikh
20. Pear Wastes and By-Products: Chemistry, Processing, and Utilization
Fozia Hameed, Neeraj Gupta, and Rukhsana Rehman
21. Quince Wastes and Byproducts: Chemistry, Processing, and Utilization
Nadia Bashir, Beena Munaza, Shafiya Rafiq, Monika Sood, and Sushil Sharma
22. Pomegranate Wastes and By-Products: Chemistry, Processing, and Utilization
Shiv Kumar, Poonam Baniwal, Harpreet Kaur, Rekha Kaushik, Sugandha Sharma, and Naseer Ahmed
Biography
Dr. Khalid Muzaffar currently working as Postdoc Research Associate fellow at Department of Food Technology, Islamic university of Science and Technology, UT of Kashmir, India. Worked as a guest faculty at Government Boys Degree College Baramulla, J & K in the Department of Food Technology. Also worked as a Junior Research Fellow at university of Kashmir, Srinagar, J & K, India. Qualified National Eligibility Test conducted by Indian Council of Agricultural Research (ICAR) India. Got Maulana Azad National Fellowship from University Grant Commission, New Delhi, India. Has written one book, number of book chapters and has more than 40 publications published in reputed international journals. Attended and presented papers in many national and international conferences. Potential peer reviewer of reputed international journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. Recipient of Reviewer Recognition certificates from Elsevier, Taylor-Francis, Springer and Wiley Online.
Sajad Ahmad Sofi (Ph.D.) is a Food Analyst at the Food Testing Laboratory, Department of Food Technology, IUST, Awantipora, India. He received an M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India, and a Ph.D. (Food Science & Technology) degree from SKUAST, Jammu, India. Dr. Sofi has also qualified National Eligibility Test in Food Technology conducted by the Indian Council of Agricultural Research. The author has been awarded a gold medal for outstanding performance during his M.Sc. degree program and UGC award for Ph.D. fellowship. Dr. Sofi has more than 30 publications in International reputed journals and 10 book chapters. He is an active reviewer for many scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.
Shabir Ahmad Mir (Ph.D) obtained his PhD in Food Technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in Food Science and Technology. Dr. Mir has published numerous international papers, book chapters, and edited six books.
