Details

Autor(en) / Beteiligte

• Anal, Anil,
• Anal, Anil,

Titel

Food processing by-products and their utilization

Auflage

1st ed

Ort / Verlag

Hoboken, New Jersey : Wiley Blackwell,

Erscheinungsjahr

2018

Beschreibungen/Notizen

• Includes bibliographical references at the end of each chapters and index.
• Cover -- Title Page -- Copyright -- Contents -- About the IFST Advances in Food Science Book Series -- List of Contributors -- Preface -- Biography of Editor -- Chapter 1 Food Processing By‐Products and their Utilization: Introduction -- 1.1 Introduction -- 1.2 Food Processing Wastes and By‐Products for Industrial Applications -- 1.3 By‐Products from Cereal Processing Industries -- 1.4 Fruits and Vegetables By‐Products -- 1.5 By‐Products from the Meat and Poultry Processing Industries -- 1.6 Seafood Processing By‐Products -- 1.7 By‐Products from the Dairy Processing Industries -- 1.8 Conclusion -- References -- Chapter 2 Fruit Processing By‐Products: A Rich Source for Bioactive Compounds and Value Added Products -- 2.1 Introduction -- 2.2 Phenolic Compounds as Functional foods -- 2.2.1 Phenolic Acids -- 2.2.2 Flavonoids -- 2.2.2.1 Isoflavones -- 2.2.2.2 Flavones, Flavanols, Flavanones, Flavonols and Flavanonols -- 2.2.2.3 Anthocyanins -- 2.2.3 Tannins -- 2.2.3.1 Hydrolysable Tannins -- 2.2.3.2 Condensed Tannins -- 2.2.4 Stilbenes and Lignans -- 2.3 Fruit By‐Products Sources -- 2.3.1 Agro‐Industrial By‐Products -- 2.3.1.1 Citrus Fruit -- 2.3.1.2 Grape -- 2.3.1.3 Apple -- 2.3.1.4 Tropical Fruits -- 2.4 Dietary Fibers‐Rich By‐Products -- 2.4.1 Hemicelluloses -- 2.4.2 Pectins -- 2.5 Value‐Added Products from Fruit By‐Products -- 2.5.1 Meat Products -- 2.5.2 Dairy Products -- 2.5.3 Baking Products -- 2.5.4 Ready‐To‐Eat Products -- 2.6 Future Perspectives -- References -- Chapter 3 Utilization of Waste from Tropical Fruits -- 3.1 Introduction -- 3.1.1 Waste Utilization and Challenges -- 3.2 Pineapple -- 3.2.1 Bioethanol -- 3.2.2 Biogas -- 3.2.3 Bromelain -- 3.2.3.1 Reverse Micellar Extraction (RME) -- 3.2.3.2 High‐Speed Counter‐Current Chromatography -- 3.2.3.3 Ethanol Precipitation -- 3.2.4 Cellulase -- 3.2.5 Citric Acid -- 3.2.6 Extruded Product.
• 3.2.7 Jam -- 3.2.8 Lactic Acid -- 3.2.9 Animal Feed -- 3.3 Guava -- 3.3.1 Pectin -- 3.3.2 Juice Fortified with Dietary Fibre -- 3.3.3 Alcoholic Fermentation -- 3.3.4 Use in Bakery Industry -- 3.3.5 Single Cell Protein -- 3.3.6 Lycopene -- 3.3.6.1 Supercritical Fluid Extraction -- 3.3.7 Utilization as Feed -- 3.4 Papaya -- 3.4.1 Papaya Seeds as Antioxidants -- 3.4.2 Extraction of Papain -- 3.4.3 Extraction of Oil from Seeds -- 3.4.4 Alcohol and Vinegar -- 3.4.5 Utilization of Seed Flour for Food Enrichment -- 3.4.6 Carboxymethyl Cellulose (CMC) -- 3.4.7 Single Cell Protein -- 3.5 Summary and Future Trends -- References -- Chapter 4 Valorization of Vegetable Wastes -- 4.1 Introduction -- 4.2 Losses of Vegetables from Production to Consumption -- 4.3 Extent of Vegetable Losses -- 4.4 Reasons and Overall Prevention of Vegetable Wastes -- 4.4.1 Production Exceeds Demand -- 4.4.2 Premature Harvesting -- 4.4.3 Strict Quality Standards -- 4.4.4 Poor Storage Facilities -- 4.4.5 Unsafe Vegetables -- 4.4.6 Throwing Rather than Using or Re‐using -- 4.4.7 Lack of Processing Facilities -- 4.4.8 Wide Range of Products/Brands -- 4.4.9 Inadequate Market Systems -- 4.4.10 Abundance and Consumer Attitudes -- 4.5 Loss Quantification of Some Important Vegetables after Harvest -- 4.5.1 Cabbage -- 4.5.2 Cauliflower -- 4.5.3 Broccoli -- 4.5.4 Sweet Corn -- 4.5.5 Carrots -- 4.5.6 Beetroot -- 4.5.7 Lettuce -- 4.5.8 Capsicums -- 4.5.9 Beans -- 4.6 Utilization of Vegetable Wastes -- 4.6.1 Utilization of Wastes by Priority Basis -- 4.6.2 Vegetable Demand should be Increased -- 4.6.3 Vegetables for Better Health -- 4.6.4 Bio Gas and Electricity Generation from Vegetable Wastes -- 4.6.5 Bioactive Compounds Extraction from Vegetable Wastes -- 4.6.5.1 Polyphenols -- 4.6.5.2 Natural Flavours -- 4.6.6 Increment of Bioactive Compounds in Vegetables.
• 4.6.7 Bioactive Compounds Affected by Stimulators -- 4.6.7.1 Phenolic Compounds -- 4.6.7.2 Glucosinolates -- 4.6.7.3 Carotenoids and Betalains -- 4.6.7.4 Nutrients with Biological Activity -- 4.6.8 Extraction Techniques of Bioactive Compounds -- 4.6.8.1 Solid Liquid Extraction (SLE) -- 4.6.8.2 Soxhlet Extraction (SE) -- 4.6.8.3 Pressurized Fluid Extraction (PFE) -- 4.6.8.4 Supercritical Fluid Extraction (SFE) -- 4.6.8.5 Ultrasound Assisted Extraction (UAE) -- 4.6.8.6 Microwave Assisted Extraction (MAE) -- 4.6.8.7 Pulsed Electric Field Extraction (PEF) -- 4.6.8.8 Enzyme Assisted Extraction (EAE) -- 4.6.9 Dietary Fibres from Vegetable Waste -- 4.6.10 Resistant Starch from Vegetable Waste -- 4.6.11 Vegetable Waste as Vermicomposting Agent -- 4.6.12 Biofuel and Biochar from Vegetable Waste -- 4.6.13 Fish Food from Vegetable Waste -- 4.6.14 Aquaponic using Vegetable Waste -- 4.6.15 Waste as Animal Feed -- 4.6.16 Activated Carbon from Vegetable Waste -- 4.6.17 Biodegradable Plastic -- 4.6.18 Vegetable Wastes as Substrates in Citric Acid Production -- 4.7 Conclusion -- References -- Chapter 5 Application of Food By‐Products in Medical and Pharmaceutical Industries -- 5.1 Introduction -- 5.2 Agroindustry By‐Products and Potential Recovery of Bioactive Compounds -- 5.2.1 Fruits -- 5.2.1.1 Apples -- 5.2.1.2 Berries -- 5.2.1.3 Citrus Fruits -- 5.2.1.4 Grape -- 5.2.1.5 Mango -- 5.2.1.6 Miscellaneous Fruits -- 5.2.2 Vegetables -- 5.2.2.1 Carrots -- 5.2.2.2 Cauliflower -- 5.2.2.3 Onions -- 5.2.2.4 Potato -- 5.2.2.5 Tomato -- 5.2.2.6 Olives -- 5.3 By‐Products from Animal Origin -- 5.3.1 By‐Products from Meat Processing -- 5.3.1.1 Animal Blood -- 5.3.1.2 Hides and Skins -- 5.3.1.3 Trimmings and Cuttings -- 5.3.1.4 Glands and Organs -- 5.3.1.5 Poultry By‐Products -- 5.3.2 Fish and Seafood Processing -- 5.3.2.1 Bioactive Peptides from Fish Protein Hydrolysates.
• 5.3.2.2 Fish Oil -- 5.3.2.3 Gelatin and Collagen from Fish Skin and Bones -- 5.3.2.4 Chitin, Chitosan and their Oligomers from the Shell of Crustacean -- 5.3.2.5 Astaxanthin from Crustacean Shell -- 5.4 Conclusion -- References -- Chapter 6 Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By‐Products -- 6.1 Introduction -- 6.2 Dietary Fiber from Food Processing By‐Products -- 6.2.1 Structural Features of Dietary Fiber -- 6.2.2 Technological Functionality of Dietary Fiber -- 6.2.2.1 Solubility -- 6.2.2.2 Hydration Properties and Oil‐Binding Capacity -- 6.2.2.3 Viscosity -- 6.2.2.4 Antioxidant properties -- 6.2.3 Health Benefits of Dietary Fibers -- 6.2.4 Dietary Fiber from Fruits and Vegetables -- 6.2.5 Dietary Fiber from Legumes -- 6.2.6 Dietary Fiber from Cereals -- 6.2.7 Coffee, Tea and Cocoa -- 6.2.8 Spices -- 6.2.9 Utilization of Dietary Fiber in Different Food Industries -- 6.3 Dietary Proteins and Peptides from Food Processing By‐Products -- 6.3.1 Oil Seed Processing By‐Products Valorization to Produce Proteins -- 6.3.1.1 Peanut Cake -- 6.3.1.2 Sunflower Cake -- 6.3.1.3 Safflower Cake -- 6.3.1.4 Soyabean Processing Waste -- 6.3.1.5 Industrial Enzymes Production by using Different Oil Cakes as Substrate -- 6.3.2 Proteins from Dairy Waste -- 6.3.2.1 Skim Milk -- 6.3.2.2 Whey Protein -- 6.3.3 Proteins from Sugar Industry Waste -- 6.3.4 Proteins from Marine Waste -- 6.3.5 Antimicrobial Peptides from Marine By‐Products -- 6.3.6 Peptides from Meat and Meat Processing Waste -- 6.4 Dietary Essential Fatty Acids -- 6.4.1 Health Benefits of Omega Fatty Acids -- 6.4.2 Essential Fatty Acids from Marine Waste -- 6.4.3 Methods of Extraction of Omega Fatty Acid -- 6.4.3.1 Chromatographic Method -- 6.4.3.2 Distillation Method -- 6.4.3.3 Enzymatic Hydrolysis Method -- 6.4.3.4 Low‐Temperature Crystallization.
• 6.4.3.5 Supercritical Fluid Extraction -- 6.4.3.6 Urea Complexation -- References -- Chapter 7 Prebiotics and Dietary Fibers from Food Processing By‐Products -- 7.1 Introduction -- 7.2 Oligosaccharides from Food Processing By‐Products -- 7.2.1 Pectic Oligosaccharide (POS) -- 7.2.2 Xylo‐Oligosaccharide (XOS) -- 7.2.3 Chito‐Oligosaccharide (COS) -- 7.2.4 Inulin and Fructo‐Oligosaccharide (FOS) -- 7.2.5 Soybean Oligosaccharide (SOS) -- 7.3 Polysaccharides from Food Processing and Agricultural By‐Products -- 7.3.1 ‐Glucans -- 7.3.2 Non‐Starch Dietary Fibers -- 7.3.3 Resistant Starch -- 7.4 Conclusion -- References -- Chapter 8 Utilization of By‐Products from Food Processing as Biofertilizers and Biopesticides -- 8.1 Introduction -- 8.2 Concept of Food Processing By‐Products -- 8.2.1 Existing Methods of By‐Product/Wastes Management Practiced by Food Industries -- 8.2.1.1 Composting and Land Spreading -- 8.2.1.2 Vermicompost -- 8.3 Plant‐Based Food By‐Products and their Importance as Biofertilizers -- 8.3.1 Sugarcane By‐Products -- 8.3.1.1 Importance of Pressmud as a Plant Growth Promoter -- 8.3.2 Utilization of Oilseed Processing By‐Products as Biofertilizer -- 8.3.2.1 Uses of Cuphea Oil Processing By‐Products and Processed Oils -- 8.3.2.2 Spent Bleaching Earth as a Bioorganic Fertilizer -- 8.3.2.3 Jatropha By‐Products and its Uses in Agriculture -- 8.3.2.4 Olive Oil Mill By‐Products as a Source of Biofertilizer -- 8.3.2.5 Soybean Meal as Fertilizer -- 8.3.2.6 Castor Meal and Castor Husk as Biofertilizers -- 8.3.3 Food Processing Industrial Sludge as Sources of Biofertilizers -- 8.3.4 Rice Straw and Rice Bran -- 8.3.5 Coffee Processing By‐Products -- 8.3.6 Tea Processing Wastes -- 8.3.6.1 Use as a Raw Material for Composting -- 8.3.6.2 Uses as a Material for Improving Soil Nutrient Status -- 8.3.7 Turmeric Solid Waste.
• 8.3.8 Cassava Processing By‐Product as Biofertilizers.
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