Green Extraction and Valorization of By-Products from Food Processing

Inbunden, Engelska, 2019

AvFrancisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez

3 389 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century.Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compoundsPerspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Produktinformation

Utgivningsdatum2019-09-23
Mått178 x 254 x 23 mm
Vikt880 g
FormatInbunden
SpråkEngelska
Antal sidor384
FörlagTaylor & Francis Ltd
ISBN9781138544048

Tillhör följande kategorier

ContentsPREFACE viiABOUT THE EDITORS ixCONTRIBUTORS xiCHAPTER1 GREEN EXTRACTION 1MARTINA PÉREZ-SERRANO, TOMÁS LANDETE-CASTILLEJOS, LUISROCA-PÉREZ, MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M.LORENZO, FRANCISCO J. MARTI-QUIJAL, AND FRANCISCO J. BARBACHAPTER2 DAIRY BY-PRODUCTS AS SOURCE OF HIGH ADDED VALUE COMPOUNDS:CONVENTIONAL AND INNOVATIVE EXTRACTION METHODS 23NOEMÍ ECHEGARAY, JUAN A. CENTENO, AND JAVIER CARBALLOCHAPTER3 EXTRACTION OF VALUABLE COMPOUNDS FROM MEAT BY-PRODUCTS 55MIRIAN PATEIRO, PAULA BORRAJO, RUBÉN DOMÍNGUEZ, PAULOE.S. MUNEKATA, JOSE M. LORENZO, PAULO CEZAR BASTIANELLOCAMPAGNOL, IGOR TOMASEVIC, AND FRANCISCO J. BARBACHAPTER4 TAILOR-MADE PROCESS TO RECOVER HIGH ADDED VALUE COMPOUNDSFROM FISHERY BY-PRODUCTS 91JOSÉ ANTONIO VÁZQUEZ, ANA I. DURÁN, ARACELI MENDUÍÑA,MARGARITA NOGUEIRA, JAVIER FRAGUAS, JESÚS MIRÓN, ANDJESÚS VALCÁRCELCHAPTER5 RECOVERY OF ANTIOXIDANT BIOACTIVE COMPOUNDS FROM SWEETPOTATO AND BY-PRODUCTS 141ZHENZHOU ZHU, FANG WANG, ELENA ROSELLÓ-SOTO, FRANCISCOJ . MARTÍ-QUIJAL, FRANCISCO J. BARBA, KASHIF GHAFOOR,JOSÉ M. LORENZO, CYRIELLE GARCIA, AND FABIENNE REMIZECHAPTER6 VALUABLE COMPOUNDS EXTRACTION FROM CEREAL WASTEAND BY-PRODUCTS 153MANUEL VIUDA-MARTOS, JUANA FERNÁNDEZ-LÓPEZ, ANDJOSÉ ANGEL PÉREZ-ÁLVAREZCHAPTER7 REUSE OF TIGER NUTS BY-PRODUCTS: FOOD FORMULATION, CLEANRECOVERY OF OIL AND BIOACTIVE COMPOUNDS, AND EVALUATION OF THECYTOTOXICITY OF THE OILS 187ELENA ROSELLÓ-SOTO, FRANCISCO J. BARBA, FRANCISCO J.MARTÍ-QUIJAL, MARIA G. DASKALAKI, JOSÉ M. LORENZO,CYRIELLE GARCIA, AND FABIENNE REMIZECHAPTER8 GREEN EXTRACTION OF NUTRITIONAL AND ANTIOXIDANT VALUABLECOMPOUNDS FROM WINE BY-PRODUCTS 201FRANCISCO J. BARBA, BELÉN GÓMEZ, GABRIELA I. DENOYA,MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M. LORENZO, ANDANDRÉS MORENOCHAPTER9 VALORIZATION OF OLIVE OIL AND OILSEED BY-PRODUCTS THROUGHGREEN EXTRACTION TECHNIQUES 215SONIA BARBA-ORELLANA, ELENA ROSELLÓ-SOTO, PAULO E.S.MUNEKATA, JOSÉ M. LORENZO, KASHIF GHAFOOR, CÁTIA DOURADO,JORGE A. SARAIVA, AND FRANCISCO J. BARBACHAPTER 10 RESEARCH, DEVELOPMENT, AND INNOVATION IN DAIRY AND MEAT-BASEDFOODS USING VALUED ADDED COMPOUND OBTAINED FROMMEDITERRANEAN FRUIT BY-PRODUCTS 243JOSÉ ANGEL PÉREZ-ALVAREZ, MANUEL VIUDA-MARTOS, AND JUANAFERNÁNDEZ-LÓPEZCHAPTER 11 VALUABLE COMPOUNDS IN COFFEE BY-PRODUCTS 277PATRICIA ESQUIVEL AND VÍCTOR M. JIMÉNEZCHAPTER 12 EXTRACTION OF VALUABLE COMPOUNDS FROM LEAF VEGETABLESBY-PRODUCTS 293JOÃO CARLOS MARTINS BARREIRA AND ISABEL CRISTINAFERNANDES RODRIGUES FERREIRACHAPTER 13 VALUABLE COMPOUNDS IN ALGAE 315LARS LEONHARDT, JULIAN WITT, STEFAN TOEPFL, HARALD ROHM,AND OLEKSII PARNIAKOVCHAPTER 14 ENVIRONMENTAL LIFE CYCLE ASSESSMENT AND REGULATORY ISSUES OFINNOVATIVE GREEN EXTRACTION PROCEDURES 339ERASMO CADENA AND MATHILDE FIORLETTAINDEX 357