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Full Description
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.
Contents
1. Fruit Processing Wastes and By-Products. 2. Pomelo Waste: Chemistry, Processing, and Utilization. 3. Avocado Wastes: Chemistry, Processing, and Utilization. 4. Date Wastes and By-Products: Chemistry, Processing, and Utilization. 5. Apple Wastes and By-Products: Chemistry, Processing, and Utilization. 6. Orange Wastes and By-Products: Chemistry, Processing, and Utilization. 7. Guava Wastes and By-Products: Chemistry, Processing, and Utilization. 8. Mangosteen Wastes: Chemistry, Processing and Utilization. 9. Jackfruit Wastes and By-Products: Chemistry, Processing, and Utilization. 10. Banana Waste: Chemistry, Processing, and Utilization. 11. Peach Wastes and Byproducts: Chemistry, Processing, and Utilization. 12. Papaya Wastes and By-Products: Chemistry, Processing, and Utilization. 13. Apricot Fruit Waste: Chemistry, Processing, and Utilization. 14. Plum Wastes and By-Products: Chemistry, Processing, and Utilization. 15. Lychee wastes and By-Products: Chemistry, Processing, and Utilization. 16. Tomato Wastes and By-Products: Chemistry, Processing, and Utilization. 17. Mango Wastes and By-Products: Chemistry, Processing, and Utilization. 18. Cashew Waste: Chemistry, Processing, and Utilization. 19. Pineapple Wastes and Byproducts: Chemistry, Processing, and Utilization. 20. Pear Wastes and By-Products: Chemistry, Processing, and Utilization. 21. Quince Wastes and Byproducts: Chemistry, Processing, and Utilization. 22. Pomegranate Wastes and Byproducts: Chemistry, Processing, and Utilization.
