Plant Food By-Products : Industrial Relevance for Food Additives and Nutraceuticals book cover
1st Edition

Plant Food By-Products
Industrial Relevance for Food Additives and Nutraceuticals

ISBN 9781774631355
Published March 31, 2021 by Apple Academic Press
382 Pages 20 Color & 7 B/W Illustrations

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Book Description

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.

Table of Contents

Integral Exploitation of the Plant Food Industry: Food Security and Sustainable Development

Ariadna Thalía Bernal-Mercado, Francisco Javier Vázquez-Armenta, Gustavo A. Gonzalez-Aguilar, and Brenda Adriana Silva-Espinoza

Economic and Environmental Benefits of Utilizing Plant Food By-Products

Jorge Esteban Davila-Avina

Extraction Technologies for the Production of Bioactive Compounds from Plant Food By-Products

L. A. Ortega-Ramirez, G. A. González-Aguilar, J. F. Ayala-Zavala, and M. R. Cruz-Valenzuela

Plant Tissues as a Source of Nutraceutical Compounds: Fruit Seeds, Leaves, Flowers, and Stems

Gr. Velderrain-Rodriguez, R. Pacheco-Ordaz, Mg. Goñi, L. Siqueira-Oliveira, A. Wall-Medrano, M. W. Siddiqui, JF. Ayala-Zavala, and Ga. González-Aguilar

Harvest By-Products of Fresh Fruits and Vegetables

A. E. Quirós-Sauceda, G. R. Velderrain-Rodriguez, Domínguez-Ávila J. Abraham, H. Palafox-Carlos, M. W. Siddqui, J. F. Ayala-Zavala, and G. A. González-Aguilar

Winery and Grape Juice Extraction By-Products

F. J. Vázquez-Armenta, A. T. Bernal-Mercado, R. Pacheco-Ordaz, and J. F. Ayala-Zavala

By-Products from Minimal Processing of Fresh Fruits and Vegetables

M. R. Tapia-Rodriguez, M. G. Goñi, G. A. González-Aguilar, and J. F. Ayala-Zavala

By-Products of the Nut and Peanut Agro-Industry as Sources of Phytochemicals Suitable for the Nutraceutical and Food Industries

Alma Angelicavazquez-Flores, José Albertonúñez-Gastélum, Emilio Alvarez-Parrilla, Abraham Wall-Medrano, Joaquín Rodrigo-García, Jesús Fernando Ayala-Zavala, Gustavo Adolfo González-Aguilar, and Laura Alejandra De La Rosa

By-Products from Coffee Processing

Laura A. Contreras-Angulo, Jacqueline Ruiz-Canizales, Alexis Emus-Medina, and José Basilio Heredia

Dietary Fiber and Lycopene from Tomato Processing

Lira-Morales Daniel, B. Montoya-Rojo Magaly, Varela-Borjórquez Nancy, González-Ayón Mirian, Vélez-De La Rocha Rosabel, Verdugo-Perales Mercedes, and Sañudo-Barajas J. Adriana

By-Products from Essential Oil Extraction

M. M. Gutierrez-Pacheco, C. A. Mazzucotelli, G. A. González-Aguilar, J. F. Ayala-Zavala, and B. A. Silva-Espinoza

Antioxidant Enrichment of Ice Cream Using Fruit By-Products

Mohammed Wasim Siddiqui and Vasudha Bansal

By-Products from Grains and Cereals Processing

Gutiérrez-Grijalva Erick Paul, Flores-Acosta Laura Grecia, Vázquez-Olivos Gabriela, and Heredia José Basilio

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