“Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications.
Divided in 3 sections, the book explores emerging technologies for extraction of functional components, thoroughly discusses value-added components and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring many more opportunities for extraction of functional components in a sustainable manner for food applications.
Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.
1. Adding Value to Fruit Wastes - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. About the editors - p. Page vii 9. Preface - p. Page viii 10. List of Illustrations - p. Page xi 11. List of Tables - p. Page xii 12. Chapter 1 : Fruit wastes: a source of value-added products - p. Page xii 13. Chapter 2 : Emerging technologies for extraction of functional components - p. Page 41 14. Chapter 3 : Fruit waste: a green and promising starch source - p. Page 72 15. Chapter 4 : Utilization of fruit waste as protein sources - p. Page 101 16. Chapter 5 : Dietary fibers from fruit processing waste - p. Page 124 17. Chapter 6 : Phytochemicals from fruit wastes - p. Page 156 18. Chapter 7 : Enzyme extraction from fruits waste - p. Page 180 19. Chapter 8 : Aroma compounds from fruits waste - p. Page 206 20. Chapter 9 : Extraction, characterization, and isolation of natural colorants and pigments - p. Page 226 21. Chapter 10 : Probiotics and prebiotics from fruit waste - p. Page 252 22. Chapter 11 : Production of singlecell protein from fruit wastes - p. Page 281 23. Chapter 12 : Regulations and standards for add-value components application in the food industry - p. Page 309 24. Chapter 13 : Fruits waste as nutraceuticals and functional ingredient - p. Page 333 25. Chapter 14 : Exploring the use of fruit waste in dairy products - p. Page 353 26. Chapter 15 : Fruit wastes as a flavoring agent - p. Page 383 27. Chapter 16 : Fruits waste in bakery goods - p. Page 412 28. Chapter 17 : Fruits waste in packaging applications - p. Page 439 29. Index - p. Page 466
“Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications.
Divided in 3 sections, the book explores emerging technologies for extraction of functional components, thoroughly discusses value-added components and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring many more opportunities for extraction of functional components in a sustainable manner for food applications.
Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.
1. Adding Value to Fruit Wastes - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. About the editors - p. Page vii 9. Preface - p. Page viii 10. List of Illustrations - p. Page xi 11. List of Tables - p. Page xii 12. Chapter 1 : Fruit wastes: a source of value-added products - p. Page xii 13. Chapter 2 : Emerging technologies for extraction of functional components - p. Page 41 14. Chapter 3 : Fruit waste: a green and promising starch source - p. Page 72 15. Chapter 4 : Utilization of fruit waste as protein sources - p. Page 101 16. Chapter 5 : Dietary fibers from fruit processing waste - p. Page 124 17. Chapter 6 : Phytochemicals from fruit wastes - p. Page 156 18. Chapter 7 : Enzyme extraction from fruits waste - p. Page 180 19. Chapter 8 : Aroma compounds from fruits waste - p. Page 206 20. Chapter 9 : Extraction, characterization, and isolation of natural colorants and pigments - p. Page 226 21. Chapter 10 : Probiotics and prebiotics from fruit waste - p. Page 252 22. Chapter 11 : Production of singlecell protein from fruit wastes - p. Page 281 23. Chapter 12 : Regulations and standards for add-value components application in the food industry - p. Page 309 24. Chapter 13 : Fruits waste as nutraceuticals and functional ingredient - p. Page 333 25. Chapter 14 : Exploring the use of fruit waste in dairy products - p. Page 353 26. Chapter 15 : Fruit wastes as a flavoring agent - p. Page 383 27. Chapter 16 : Fruits waste in bakery goods - p. Page 412 28. Chapter 17 : Fruits waste in packaging applications - p. Page 439 29. Index - p. Page 466
