ABSTRACT
The food industry produces large amounts of waste, in particular fruit and vegetable waste resulting from the production, preparation, and consumption of food. According to the AWARENET (2004) report, 3 billion tons of waste generated each year in Europe
Introduction ............................................................................................................ 121 Key Reasons for By-Products Recovery and Examples of Food Industry By-Products ............................................................................................................ 122 Applications of the Extrusion Process to the Development of Extruded Foods Using Food Industry By-Products ......................................................................... 126 Effects of Extrusion Process on Properties of Extruded Foods from Food By-Products ............................................................................................................ 132
Physical Properties ............................................................................................ 132 Expansion ..................................................................................................... 132 Bulk Density ................................................................................................. 137 Color ............................................................................................................. 141
Functional Properties ........................................................................................ 143 Water Absorption Index ................................................................................ 143 Water Solubility Index .................................................................................. 145
Textural Properties ............................................................................................ 147 Hardness ....................................................................................................... 147 Crispness ...................................................................................................... 150 Brittleness ..................................................................................................... 152
Sensorial Properties ........................................................................................... 153 Nutritional Properties ........................................................................................ 155
Conclusion and Future Trends ............................................................................... 159 References .............................................................................................................. 160
and up to 222 million tons of food chain waste from all food processing sectors, which are mainly meat, •sh, milk, fruits and vegetables, and wine, are produced annually across these key food sectors. Among the key sectors, fruit and vegetable processing creates huge amounts of waste, approximately 150 million tons per year (AWARENET 2004).
