1st Edition

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

    382 Pages 20 Color & 7 B/W Illustrations
    by Apple Academic Press

    382 Pages 20 Color & 7 B/W Illustrations
    by Apple Academic Press

    382 Pages 20 Color & 7 B/W Illustrations
    by Apple Academic Press

    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.

    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


    J. Fernando Ayala-Zavala, Gustavo González-Aguilar, Mohammed Wasim Siddiqui