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Food processing by-products and their utilization /

Detalles Bibliográficos
Clasificación:	Libro Electrónico
Otros Autores:	Anal, Anil (Editor )
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	Hoboken, NJ : John Wiley & Sons, Inc., 2018.
Temas:	Food processing by-products industry. Food industry and trade > By-products. Aliments > Traitement > Sous-produits > Industrie. Aliments > Industrie et commerce > Sous-produits. TECHNOLOGY & ENGINEERING > Food Science. Food industry and trade > By-products Food processing by-products industry
Acceso en línea:	Texto completo

Tabla de Contenidos:

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 Byâ#x80;#x90;Products and their Utilization: Introduction
1.1 Introduction
1.2 Food Processing Wastes and Byâ#x80;#x90;Products for Industrial Applications
1.3 Byâ#x80;#x90;Products from Cereal Processing Industries
1.4 Fruits and Vegetables Byâ#x80;#x90;Products
1.5 Byâ#x80;#x90;Products from the Meat and Poultry Processing Industries
1.6 Seafood Processing Byâ#x80;#x90;Products
1.7 Byâ#x80;#x90;Products from the Dairy Processing Industries1.8 Conclusion
References
Chapter 2 Fruit Processing Byâ#x80;#x90;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 Byâ#x80;#x90;Products Sources
2.3.1 Agroâ#x80;#x90;Industrial Byâ#x80;#x90;Products2.3.1.1 Citrus Fruit
2.3.1.2 Grape
2.3.1.3 Apple
2.3.1.4 Tropical Fruits
2.4 Dietary Fibersâ#x80;#x90;Rich Byâ#x80;#x90;Products
2.4.1 Hemicelluloses
2.4.2 Pectins
2.5 Valueâ#x80;#x90;Added Products from Fruit Byâ#x80;#x90;Products
2.5.1 Meat Products
2.5.2 Dairy Products
2.5.3 Baking Products
2.5.4 Readyâ#x80;#x90;Toâ#x80;#x90;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 Bioethanol3.2.2 Biogas
3.2.3 Bromelain
3.2.3.1 Reverse Micellar Extraction (RME)
3.2.3.2 Highâ#x80;#x90;Speed Counterâ#x80;#x90;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 Feed3.4 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

Food processing by-products and their utilization /

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