ABSTRACT

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.

chapter 1|24 pages

Integral exploitation of the plant food industry: food security and sustainable development

ByAriadna Thalia Bernal-Mercado, Francisco Javier Vazquez-Armenta, Gustavo A. Gonzalez-Aguilar, Brenda Adriana Silva-Espinoza

chapter 2|29 pages

Economic and environmental benefits of utilizing plant food by-products

ByJ.E. DÁVila-AviÑa, C. Zoellner, L. SolÍS-Soto, G. Rojas-Verde, L.E. GarcÍa-Amezquita

chapter 3|19 pages

Extraction Technologies for the Production of Bioactive Compounds from Plant Food By-Products

ByL. A. Ortega-Ramirez, G. A. Gonzalez-Aguilar, J. F. Ayala-Zavala, M. R. Cruz-Valenzuela

chapter 4|51 pages

Plant tissues as a source of nutraceutical compounds: fruit seeds, leaves, flowers, and stems

ByG. R. Velderrain-Rodriguez, R. Pacheco-Ordaz, M. G. Goni, L. Siqueira-Oliveira, A. Wall-Medrano, J. F. Ayala-Zavala, G. A. Gonzalez-Aguilar

chapter 5|30 pages

Harvest by-products of fresh fruits and vegetables

ByA. E. QuirÓS-Sauceda, G. R. Velderrain-Rodriguez, J. Abraham DomÍNguez-Avila, H. Palafox-Carlos, J. F. Ayala-Zavala, G. A. Gonzalez-Aguilar

chapter 6|25 pages

Winery and grape juice extraction by-products

ByF. J. VÁZquez-Armenta, A. T. Bernal-Mercado, R. Pacheco-Ordaz, G. A. Gonzalez-Aguilar, J. F. Ayala-Zavala

chapter 7|18 pages

By-Products from Minimal Processing of Fresh Fruits and Vegetables

ByM. R. Tapia-Rodriguez, M. G. Goñi, G. A. González-Aguilar, J. F. Ayala-Zavala

chapter 8|20 pages

By-Products of the Nut and Peanut Agro-Industry as Sources of Phytochemicals Suitable for the Nutraceutical and Food Industries

ByAlma Angelica Vazquez-Flores, José Alberto Núñez-Gastélum, Emilio Alvarez-Parrilla, Abraham Wall-Medrano, Joaquĺn Rodrigo-Garcĺa, Jesús Fernando Ayala-Zavala, Gustavo Adolfo González-Aguilar, Laura Alejandra De La Rosa

chapter 9|33 pages

By-Products from Coffee Processing

ByLaura A. Contreras-Angulo, Jacqueline Ruiz-Canizales, Alexis Emus-Medina, José Basilio Heredia

chapter 10|34 pages

Dietary Fiber and Lycopene from Tomato Processing

ByDaniel Lira-Morales, Magaly B. Montoya-Rojo, Nancy Varela-Bojórquez, Mirian González-Ayón, Rosabel Vélez-De La Rocha, Mercedes Verdugo-Perales, J. Adriana Sañudo-Barajas

chapter 11|28 pages

By-Products from Essential Oil Extraction

ByM. M. Gutierrez-Pacheco, C. A. Mazzucotelli, G. A. González-Aguilar, J. F. Ayala-Zavala, B. A. Silva-Espinoza

chapter 12|10 pages

Antioxidant Enrichment of Ice Cream Using Fruit By-Products

ByMohammed Wasim Siddiqui, Vasudha Bansal

chapter 13|25 pages

By-products from Grains and Cereals Processing

ByErick Paul Gutiérrez-Grijalva, Laura Grecia Flores-Acosta, Gabriela Vazquez-Olivo, José Basilio Heredia