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Full Description
Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications.
Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.
Contents
Section I Introduction
1. Fruit wastes: A valuable source of value-added components
2. Emerging technologies for extraction of functional components
Section II Value-added components
3. Fruit waste: A green and promising starch source
4. Utilization of fruit waste as protein sources
5. Dietary fibers from fruit processing waste
6. Phytochemicals from fruit wastes
7. Enzyme extraction from fruits waste
8. Aroma compounds from fruits waste
9. Extraction, characterization, and isolation of natural colorants and pigments
10. Probiotics and prebiotics from fruits waste
11. Production of Single cell protein
Section III Applications of value-added components
12. Regulations and standards for add-value components application in the food industry
13. Limitations, difficulties and strategies to implement the valorization approaches of fruit waste
14. Fruits waste as nutraceuticals and functional ingredient
15. Fruit wastes for meat and meat products
16. Fruit waste for milk and milk products
17. Fruits wastes as a flavoring agen
18. Fruits waste in bakery goods 19. Fruits waste in packaging applications
