Valorization Of Wastes By Products In The Design Of Functional Foods Supplements

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Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements

Anonim
Valorization of Wastes By Products in the Design of Functional Foods Supplements Book PDF

Author : Anonim
Publisher : Elsevier
Page : 276 pages
File Size : 54,8 Mb
Release : 2023-10-26
Category : Technology & Engineering
ISBN : 9780323955676

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Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements by Anonim Pdf

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bioavailability of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide. As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic.

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements

Anonim
Valorization of Wastes By Products in the Design of Functional Foods Supplements Book PDF

Author : Anonim
Publisher : Elsevier
Page : 278 pages
File Size : 49,5 Mb
Release : 2023-10-27
Category : Technology & Engineering
ISBN : 9780323955683

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Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements by Anonim Pdf

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bioavailability of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide. As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic. Covers valorization of by-products/wastes obtained from a variety of food products Provides detailed information about the applications of components extracted from wastes Presents a comprehensive evaluation of by-products/wastes by ensuring data on their safety aspects, bioaccessibility and bioavailability

Natural Food Products and Waste Recovery

Elizabeth Carvajal-Millan,Abu Zahrim Yaser,A. K. Haghi
Natural Food Products and Waste Recovery Book PDF

Author : Elizabeth Carvajal-Millan,Abu Zahrim Yaser,A. K. Haghi
Publisher : CRC Press
Page : 343 pages
File Size : 51,9 Mb
Release : 2021-07-09
Category : Technology & Engineering
ISBN : 9781000342475

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Natural Food Products and Waste Recovery by Elizabeth Carvajal-Millan,Abu Zahrim Yaser,A. K. Haghi Pdf

Natural Food Products and Waste Recovery: Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds addresses important issues in the design of functional foods and nutraceuticals, extraction of essential compounds, and food waste management. Topics in the nutrition section cover a diverse range of topics, including uses and regulations of functional foods and ingredients, supplements, nutraceuticals, and superfoods; informatics and methods in nutrition design and development; and molecular modeling techniques in food and nutrition development. The volume goes on to address properties, microstructural characteristics, and extraction techniques of bioactive compounds. Chapters also cover the use of artificial intelligence and machine learning in food waste management, mitigation, and reuse strategies for food waste. This research-based volume is a valuable reference for professionals involved in product development and researchers focusing on food products. It will be of great interest to postgraduate students and researchers in environmental policy and waste management, as well as policymakers and practitioners in consumer issues and business.

Food Wastes and By-products

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

Author : Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
Publisher : John Wiley & Sons
Page : 476 pages
File Size : 42,7 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.

Nutraceuticals from Fruit and Vegetable Waste

Vidisha Tomer,Navnidhi Chhikara,Ashwani Kumar,Anil Panghal
Nutraceuticals from Fruit and Vegetable Waste Book PDF

Author : Vidisha Tomer,Navnidhi Chhikara,Ashwani Kumar,Anil Panghal
Publisher : John Wiley & Sons
Page : 564 pages
File Size : 53,5 Mb
Release : 2024-05-07
Category : Science
ISBN : 9781119803966

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Nutraceuticals from Fruit and Vegetable Waste by Vidisha Tomer,Navnidhi Chhikara,Ashwani Kumar,Anil Panghal Pdf

“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste. Numerous researchers have studied fruit and vegetable processing and waste valorization in general, but there is little work available to scientists and engineers regarding real-world solutions to practical everyday problems in this industry. The knowledge has to be made available in book format to facilitate academia, researchers, and the food manufacturing industry to utilize waste for extraction of valuable polysaccharides, additives, and nutraceuticals. This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.

Green Extraction and Valorization of By-Products from Food Processing

Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
Green Extraction and Valorization of By Products from Food Processing Book PDF

Author : Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
Publisher : CRC Press
Page : 368 pages
File Size : 50,6 Mb
Release : 2019-09-09
Category : Science
ISBN : 9781000546842

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Green Extraction and Valorization of By-Products from Food Processing by Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez Pdf

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Functional Foods and Food Supplements

Raffaella Boggia,Paola Zunin,Federica Turrini
Functional Foods and Food Supplements Book PDF

Author : Raffaella Boggia,Paola Zunin,Federica Turrini
Publisher : MDPI
Page : 206 pages
File Size : 43,5 Mb
Release : 2021-03-02
Category : Science
ISBN : 9783036501161

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Functional Foods and Food Supplements by Raffaella Boggia,Paola Zunin,Federica Turrini Pdf

Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included.

Valorization of Agri-Food Wastes and By-Products

Rajeev Bhat
Valorization of Agri Food Wastes and By Products Book PDF

Author : Rajeev Bhat
Publisher : Academic Press
Page : 1026 pages
File Size : 49,6 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

Handbook of Fruit Wastes and By-Products

Khalid Muzaffar,Sajad Ahmad Sofi,Shabir Ahmad Mir
Handbook of Fruit Wastes and By Products Book PDF

Author : Khalid Muzaffar,Sajad Ahmad Sofi,Shabir Ahmad Mir
Publisher : CRC Press
Page : 352 pages
File Size : 55,6 Mb
Release : 2022-10-03
Category : Technology & Engineering
ISBN : 9781000688788

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Handbook of Fruit Wastes and By-Products by Khalid Muzaffar,Sajad Ahmad Sofi,Shabir Ahmad Mir Pdf

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits. Key features: · Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing · Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts · Explores new strategies used for proper valorization of fruit processing residues · Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.

Functional Food Product Development

Jim Smith,Edward Charter
Functional Food Product Development Book PDF

Author : Jim Smith,Edward Charter
Publisher : John Wiley & Sons
Page : 530 pages
File Size : 43,5 Mb
Release : 2011-03-08
Category : Technology & Engineering
ISBN : 9781444390391

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Functional Food Product Development by Jim Smith,Edward Charter Pdf

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Polyphenols in Plants

Ronald Ross Watson
Polyphenols in Plants Book PDF

Author : Ronald Ross Watson
Publisher : Academic Press
Page : 442 pages
File Size : 54,8 Mb
Release : 2018-08-14
Category : Technology & Engineering
ISBN : 9780128137697

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Polyphenols in Plants by Ronald Ross Watson Pdf

Polyphenols in Plants: Isolation, Purification and Extract Preparation, 2nd edition, provides a detailed insight into polyphenols that occur naturally in plants and how they can be affected during growth and development, then effectively removed and optimized for various applications in food production. Historically, plants have been the major sources for drugs and health promotion. While there are a small number of nutrients contained, the growing focus is on the very diverse, complex ring structures: polyphenols that are not nutritious. In order to study or use them in patient treatment, the polyphenols need to be isolated, identified, and purified for application and study. This book brings together experts in the field who share their ongoing examination of isolation and purification of polyphenols as well as determination of their structures and composition. Polyphenols in Plants covers a range of new topics including polyphenols in vegetable waste and agricultural byproducts, extraction methods and characterization of polyphenols, and isolation techniques in the development of new compounds and their use in cancer therapy. This book will be useful to plant scientists and dietary supplement producers, as well as scientists in the food industry and alternative medicine who are interested in the specific health benefits of various dietary extracts and other polyphenol resources. Fully revised and updated to present the latest developments in the field Advances understanding of isolation, characterization, and identification of critical polyphenols vital to industrial development as therapies Defines conditions of growth affecting polyphenol levels Describes techniques critical to identifying and defining polyphenols

Functional Foods and Nutraceuticals

Chukwuebuka Egbuna,Genevieve Dable Tupas
Functional Foods and Nutraceuticals Book PDF

Author : Chukwuebuka Egbuna,Genevieve Dable Tupas
Publisher : Springer Nature
Page : 644 pages
File Size : 42,5 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.

Valorization of Fruit Seed Waste from Food Processing Industry

Manoj Kumar,Kanika Sharma,Sneh Punia Bangar
Valorization of Fruit Seed Waste from Food Processing Industry Book PDF

Author : Manoj Kumar,Kanika Sharma,Sneh Punia Bangar
Publisher : Elsevier
Page : 344 pages
File Size : 49,9 Mb
Release : 2024-06-21
Category : Medical
ISBN : 9780443155369

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Valorization of Fruit Seed Waste from Food Processing Industry by Manoj Kumar,Kanika Sharma,Sneh Punia Bangar Pdf

"Developments in Food Quality and Safety Series" is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.Volume 5, "Valorization of fruit seed waste from food processing industry: Insights on Nutritional profile, biological functions, and applications", provides comprehensive information regarding different aspects of fruit seed waste which can be of great help to students, research scholars, professors and food industries for both theoretical and practical work. This book covers the composition of different types of fruit seed waste including their biological and functional characteristics, applications and extraction/valorization methods for the production of value-added products which will help to tailor the experiments for the development of advanced valorization technologies with respect to specific characteristics of each type of fruit seed waste. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. Covers the fundamentals and latest developments in valorization methods for different fruit seed waste Provides a comprehensive view of the recovery of valuable ingredients from fruit seed waste Thoroughly explores extraction methods for obtaining bioactive components, characterization methods, and phytochemical profile of the seed

Developing New Functional Food and Nutraceutical Products

Debasis Bagchi,Sreejayan Nair
Developing New Functional Food and Nutraceutical Products Book PDF

Author : Debasis Bagchi,Sreejayan Nair
Publisher : Academic Press
Page : 544 pages
File Size : 49,7 Mb
Release : 2016-09-19
Category : Business & Economics
ISBN : 9780128027790

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Developing New Functional Food and Nutraceutical Products by Debasis Bagchi,Sreejayan Nair Pdf

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. Examines key considerations in product development Provides a streamlined approach for product development Addresses manufacturing and quality control challenges Includes key lessons for a successful product launch and effective marketing

Functional Food Products and Sustainable Health

Saghir Ahmad,Nasser Abdulatif Al-Shabib
Functional Food Products and Sustainable Health Book PDF

Author : Saghir Ahmad,Nasser Abdulatif Al-Shabib
Publisher : Springer Nature
Page : 263 pages
File Size : 47,9 Mb
Release : 2020-08-29
Category : Medical
ISBN : 9789811547164

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Functional Food Products and Sustainable Health by Saghir Ahmad,Nasser Abdulatif Al-Shabib Pdf

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.