ABSTRACT
Food byproducts derived from industrial processing is a serious worldwide problem because it generates environmental pollution and results in significant food and economic losses from food waste. This new volume shows how food byproducts can be value-added renewable sources with the application of novel biotechnologies that avoid hazardous chemicals.
The volume discusses the importance of valorizing food wastes and illustrates their value-added properties for industry. It explains the significant progress in bioresources processing for compound extraction and production as well as the increasing interest of food ingredients development, in which health care, environment, and economics play an essential part in biotechnological research. It considers the waste byproducts of various crops, such as tomato, melon, maize, berries, soybean, coffee, and their uses in the generation of health-benefiting bioactive compounds. The volume goes on to explore the various biotechnological strategies to extract, produce, and recover bioactive compounds along with the cost-effectiveness of these methods.
Key features:
- Describes technological aspects in consolidated processing and bioprocessing of food by-products
- Discusses technological aspects in biotechnology for food byproducts treatment and the richness of their biomolecules
- Looks at the nutraceutical and health benefit aspects of such biomolecules from food waste byproducts
- Provides attractive and sustainable methodologies for bioproduct extraction and recovery for industrial application
This volume, Food Byproducts Management and Their Utilization, presents strategies that are of interest in food engineering, green chemistry, biotechnology, and some other areas, while paying special attention to biorefinery approaches and new challenges that industries are dealing with in the era of sustainable development. It aims to encourage not only researchers but also governmental and enterprise sectors to recognize the value and applications of food byproducts and waste.
TABLE OF CONTENTS
part I|145 pages
Food By-Products Generation and Their Valuable Bioactive Compounds
chapter Chapter 3|19 pages
Biotechnological Potential of Nejayote: A Residue of the Tortilla Industry
chapter Chapter 4|37 pages
Byproducts of the Berry Juice Industry: Phytochemical Recovery and Valuable Applications
part II|164 pages
Technological Strategies for Bioactive Compounds Recovery
chapter Chapter 7|19 pages
Biotechnology Strategies to Produce and Recover Bioactive Compounds from Spend Coffee Grounds
chapter Chapter 8|31 pages
Biotechnological Cost-Effective Processes for the Extraction of Bioactive Compounds
chapter Chapter 9|23 pages
Waste Valorization Through EcoInnovative Technologies and Yeast Conversion into High-Value Products
chapter Chapter 10|27 pages
Use of Peel and Seed of Tropical Fruits Processed Through Flash Vacuum Expansion
chapter Chapter 11|19 pages
Recovery of Macromolecules of Biotechnological and Pharmaceutical Importance from Soybean Hulls
chapter Chapter 12|38 pages
Antimicrobial Activity of Olive Leaf Extract: Bioactives Extraction and Potential as a Food Preservative
part III|175 pages
Recent Applications and Advances on Bioactive Compounds from Food and Byproducts