Nutraceutics From Agri Food By Products

Author : Umile Gianfranco Spizzirri
Publisher : John Wiley & Sons
Page : 452 pages
File Size : 53,6 Mb
Release : 2023-09-11
Category : Technology & Engineering
ISBN : 9781394174843

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Nutraceutics from Agri-Food By-Products by Umile Gianfranco Spizzirri Pdf

NUTRACEUTICS FROM AGRI-FOOD BY-PRODUCTS This book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry. Wastes and by-products of the agri-food chain represent a rich source of active molecules that can be usefully employed in the food and pharmaceutical industries. Eco-friendly extraction procedures able to isolate the different components of the agri-food by-products represent an attractive challenge to increase the waste’s value, and, at the same time, solve the issues usually related to their disposal. Each of the 12 chapters in Nutraceutics from Agri-Food By-Products deeply analyses a specific agri-food chain, highlighting the main components recovered in the processing of food, seafood, and dairy wastes and by-products. Specifically, a green approach to the extraction of active molecules is described, as well as the industrial application of agri-food wastes and by-products, and their chemical, physical, and biological properties. Such properties are suitable for use in the food, cosmetic, and pharmaceutical fields. This circular approach could be usefully employed in the industry to develop and commercialize new nutraceuticals and/or functional food that guarantee a considerable increase in the economic worth of the wastes, while producing beneficial effects on human health. Audience Food technologists and biotechnologists in research and industry as well as researchers in pharmaceutical sciences.

Author : Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
Publisher : John Wiley & Sons
Page : 476 pages
File Size : 41,8 Mb
Release : 2020-02-03
Category : Technology & Engineering
ISBN : 9781119534105

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Food Wastes and By-products by Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda Pdf

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Author : Spizzirri
Publisher : John Wiley & Sons
Page : 452 pages
File Size : 54,8 Mb
Release : 2025-12-17
Category : Electronic
ISBN : 9781394174447

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Nutraceutics from Agri-Food By-Products by Spizzirri Pdf

Author : Chukwuebuka Egbuna,Barbara Sawicka,Johra Khan
Publisher : Springer Nature
Page : 257 pages
File Size : 44,5 Mb
Release : 2022-07-12
Category : Technology & Engineering
ISBN : 9783030987602

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Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals by Chukwuebuka Egbuna,Barbara Sawicka,Johra Khan Pdf

Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled ‘Food and agricultural by-products as important source of valuable nutraceuticals’ presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc

Author : J. Fernando Ayala-Zavala,Gustavo González-Aguilar,Mohammed Wasim Siddiqui
Publisher : CRC Press
Page : 363 pages
File Size : 44,5 Mb
Release : 2018-03-21
Category : Technology & Engineering
ISBN : 9781351582780

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Plant Food By-Products by J. Fernando Ayala-Zavala,Gustavo González-Aguilar,Mohammed Wasim Siddiqui Pdf

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.

Author : Chukwuebuka Egbuna,Genevieve Dable Tupas
Publisher : Springer Nature
Page : 644 pages
File Size : 52,6 Mb
Release : 2020-08-24
Category : Technology & Engineering
ISBN : 9783030423193

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Functional Foods and Nutraceuticals by Chukwuebuka Egbuna,Genevieve Dable Tupas Pdf

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 633 pages
File Size : 52,5 Mb
Release : 2021-10-24
Category : Technology & Engineering
ISBN : 9780323850537

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Nutraceutical and Functional Food Components by Charis M. Galanakis Pdf

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Author : Dhurendra Singh,P. N. Sivalingam,Pinaki Acharyya,S. R. Meena
Publisher : New India Publishing Agency
Page : 7 pages
File Size : 44,8 Mb
Release : 2017-05-05
Category : Science
ISBN : 9789385516979

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Nutraceutical Values Of Horticultural Crops And Products by Dhurendra Singh,P. N. Sivalingam,Pinaki Acharyya,S. R. Meena Pdf

The potential in the area to respond to consumer demands and address public health issues through diet, has brought about the impetus to do further research by government, industry and research institutes to substantiate the science behind the health benefits from plant constituents. Marker Assisted Selection hold great potential for plant breeding as it promises to expedite the time taken to produce crop varieties with desirable characters. Progress has been made in mapping and tagging many horticultural important genes with morphological, biochemical and molecular markers which form the foundation for marker assisted selection in crops plants. They offer great scope for improving the efficiency of conventional plant breeding by carrying out selection not directly on the trait of interest but on molecular markers linked on those traits. Plant cell and callus culture systems have been emerged most potential area of bio processing and production of useful metabolites of nutraceutical importance. These methods have been advanced through bioreactor technology. Research and development is critical to the rapidly developing field of functional foods and nutraceuticals. Producers want new opportunities that increase farm income; processors want value-added food products, health ingredients and new uses for agricultural production, by-products and new products for new and existing markets. Consumers (worldwide) want increased assurance of the safety and quality of the food system and enhanced environmental performance of the agriculture and agri-food sector. Provinces and communities are seeking economic development opportunities for horticulture. This book will be helpful in better understanding, utilization of crop diversity, underutilized crops, and their residues and improvement in PHT and development of new functional food with greater use of bioactive compounds and other quality traits.

Author : Joyce I. Boye
Publisher : John Wiley & Sons
Page : 400 pages
File Size : 51,7 Mb
Release : 2015-02-04
Category : Technology & Engineering
ISBN : 9781118504987

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Nutraceutical and Functional Food Processing Technology by Joyce I. Boye Pdf

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Author : Kavita Sharma,Kanchan Mishra,Kula Kamal Senapati,Corina Danciu
Publisher : BoD – Books on Demand
Page : 358 pages
File Size : 45,7 Mb
Release : 2021-04-07
Category : Health & Fitness
ISBN : 9781838808877

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Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health by Kavita Sharma,Kanchan Mishra,Kula Kamal Senapati,Corina Danciu Pdf

Bioactive compounds are abundant in nature, particularly in plants, which have the capacity to synthesize phenolics, flavonoids, caffeine, carotenoids, and much more. Different bioactive compounds can change or alter the life process due to their different biological activities. This book examines bioactive compounds and their sources, structures, and potential uses in various industries, including pharmaceuticals, medicine, cosmetics, and food processing.

Author : Adriana Carolina Flores-Gallegos,Rosa Mar�a Rodriguez-Jasso,Cristobal No� Aguilar
Publisher : Apple Academic Press
Page : 278 pages
File Size : 43,7 Mb
Release : 2021
Category : Science
ISBN : 1003048307

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Bioprocessing of Agri-Food Residues for Production of Bioproducts by Adriana Carolina Flores-Gallegos,Rosa Mar�a Rodriguez-Jasso,Cristobal No� Aguilar Pdf

"This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and in the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable development and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual development and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts. Bioprocessing of Agri-Food Residues for Production of Bioproducts covers aspects related to biotransformation of agri-food residues such as mango seed, citrus waste, pomegranate husks, nut shells, melon peels, leaves and grains, cheese whey, among others. It discusses the high added value in bio-product recovery, such as antioxidants and prebiotics, and it evaluates their application in human health and animal nutrition. The book includes relevant information about food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. Key features: Describes the technological aspects involved in bioprocessing and in biotechnological management of agri-food wastes Emphasizes sustainable development and the reduction of food loss and waste Because of its qualified and innovative content, this volume is an important reference and useful tool for food technology researchers and scientists, for undergraduate and graduate students, and for professionals in the food industry"--

Author : M. Hägg
Publisher : Woodhead Publishing
Page : 410 pages
File Size : 55,8 Mb
Release : 1999
Category : Science
ISBN : 0854047883

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Agri-food Quality II by M. Hägg Pdf

The proceedings of an international conference in Turku, Finland, April 1998 on the quality management of plant-based food materials throughout the production chain from field to table. The 89 papers discuss developments in improving vegetable and fruit quality through plant breeding, modifying cultivation technology, and optimizing practices both before and after the harvest. The sessions cover quality challenges in the future, consumer attitudes to improving the quality of crops and food, sustainable production, the effects of post-harvest and pre- harvest practices on quality, quality assessment, and quality improvements and functional foods. Distributed in the US by Springer-Verlag at some $25 above the British price. Annotation copyrighted by Book News, Inc., Portland, OR

Author : Rajeev Bhat
Publisher : Academic Press
Page : 1026 pages
File Size : 53,5 Mb
Release : 2021-08-25
Category : Technology & Engineering
ISBN : 9780128242605

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Valorization of Agri-Food Wastes and By-Products by Rajeev Bhat Pdf

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Author : Satinder Kaur Brar,Kaur Dhillon Kaur,Gurpreet S. Dhillon
Publisher : Nova Science Publishers
Page : 0 pages
File Size : 49,9 Mb
Release : 2014
Category : Aliments funcionals
ISBN : 162948783X

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Nutraceuticals and Functional Foods by Satinder Kaur Brar,Kaur Dhillon Kaur,Gurpreet S. Dhillon Pdf

Most foods are considered functional in terms of providing nutrients and/or energy to sustain basic life, but nutraceuticals and functional foods are defined dietary foods that prevent or reverse a diseased state. Nutraceuticals and functional foods are intensively researched for their role in maintaining health and prevention of diseases. Increasing public awareness of the link between diet and health has boosted the consumption of these foods to unparalleled levels, particularly in countries where the population is ageing and health care costs are rising. The science behind these foods is growing rapidly not only because of the increasing number of new substances or type of novel foods, but also the regulatory bodies requiring more and more evidence on efficacy, mode-of-action and safety. The nutraceuticals market is growing rapidly, with a 2016 forecast value of $207 billion, according to a new report available on companiesandmarkets.com. The latest trend in nutraceuticals and functional foods sector has been the recovery of nutraceuticals from discarded fruits and vegetables. For example, a wave of possible new functional ingredients is being developed by the Irish Agriculture and Food Development Authority (Teagasc), some of which are derived from waste products. One of their findings has shown that onion peels, a common by-product of food processing, have a higher antioxidant activity than their flesh. Onions are rich in quercetin, a potent antioxidant, also found in apples, berries and other vegetables. This has opened a completely new research area by deriving the potentially important nutraceuticals and functional foods in much higher concentrations than their principal parts. In fact, this would bring in the verbatim of sustainable nutraceutical and functional food sector by putting the focus on the valuable wastes and their value-addition.

Author : Dhiraj A. Vattem,Vatsala Maitin
Publisher : DEStech Publications, Inc
Page : 836 pages
File Size : 49,8 Mb
Release : 2015-10-06
Category : Health & Fitness
ISBN : 9781605951010

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Functional Foods, Nutraceuticals and Natural Products by Dhiraj A. Vattem,Vatsala Maitin Pdf

Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.