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Full Description
Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals. This comprehensive book explores innovative and sustainable approaches in managing vegetable processing waste and transforming it into valuable resources. The book addresses chemistry, processing technology, and valorization of residues generated during vegetable processing. It provides an overview of the recovery of bioactive components from the vegetable processing waste and their utilization in the development of functional food.
Key features:
Provides comprehensive information about the chemistry of waste generated during vegetable processing
Provides in-depth information about the bioactive and nutraceutical potential of residues obtained during processing of vegetables
Provides insight into technologies which can be used for extraction of biofunctional compounds from vegetable-based processing waste
Highlights valorization of vegetable processing waste in fabrication of novel functional foods
Contents
Chapter 1 - Introduction to Vegetable Processing Wastes. Chapter 2 - Cauliflower and Broccoli Waste: Chemistry, Processing and Utilization. Chapter 3 - Bottle Gourd Waste: Chemistry, Processing and Utilization. Chapter 4 - Cucumber Waste: Chemistry, Processing and Utilization. Chapter 5 - Pumpkin Waste: Chemistry, Processing and Utilization. Chapter 6 - Cabbage Waste: Chemistry, Processing and Utilization. Chapter 7 - Artichoke Waste: Chemistry, Processing and Utilization. Chapter 8 - Eggplant Waste: Chemistry, Processing and Utilization. Chapter 9 - Green pea and Green Corn Waste: Chemistry, Processing and Utilization. Chapter 10 - Carrot Waste: Chemistry, Processing and Utilization. Chapter 11 - Tomato Waste: Chemistry, Processing and Utilization. Chapter 12 - Onion and Garlic Waste: Chemistry, Processing and Utilization.
