Adding Value to Fruit Wastes

Sneh Punia Bangar is an Assistant Professor at the Department of Packaging and Graphic Media Science at Rochester Institute of Technology, New York, United States . Her research interests include the extraction and functional characterization of cereal starches, modified starches, biopolymers, and coatings. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. She has also worked on coloured cereals such as black rice and successfully published her work in an international peer-reviewed journal. She has presented her research in various national and international conferences and has published more than 50 research papers/book chapters in national and international journals/books. She has published two edited and two authored books with CRC Taylor and Francis Group. She also serves as the reviewer for various international journals. To date, she has authored or co-authored more than 63 publications (published/accepted), one book series, 2 authored books, 2 edited books, one reference book, 34 book chapters, 20 conference proceedings/seminars, and 3 Guest Editor of Journals special issues.Parmjit S. Panesar is currently working as Professor & Dean (Planning & Development), Sant Longowal Institute of Engineering and Technology Longowal, Punjab. He has more than 25 years of teaching & research experience and also served in administrative positions as Dean and Head, Department of Food Engineering & Technology, SLIET Longowal. In 2005, he has been awarded BOYSCAST fellowship by Department of Science & Technology (DST), Govt. of India, to carry out advance research at Chembiotech labs, University of Birmingham Research Park, UK.

• Section I Introduction1. Fruit wastes: A valuable source of value-added components2. Emerging technologies for extraction of functional componentsSection II Value-added components3. Fruit waste: A green and promising starch source4. Utilization of fruit waste as protein sources5. Dietary fibers from fruit processing waste6. Phytochemicals from fruit wastes7. Enzyme extraction from fruits waste8. Aroma compounds from fruits waste9. Extraction, characterization, and isolation of natural colorants and pigments10. Probiotics and prebiotics from fruits waste11. Production of Single cell proteinSection III Applications of value-added components12. Regulations and standards for add-value components application in the food industry13. Limitations, difficulties and strategies to implement the valorization approaches of fruit waste14. Fruits waste as nutraceuticals and functional ingredient15. Fruit wastes for meat and meat products16. Fruit waste for milk and milk products17. Fruits wastes as a flavoring agen18. Fruits waste in bakery goods 19. Fruits waste in packaging applications