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Full Description
Food byproducts derived from industrial processing is a serious worldwide problem because it generates environmental pollution and results in significant food and economic losses from food waste. This new volume shows how food byproducts can be value-added renewable sources with the application of novel biotechnologies that avoid hazardous chemicals.
The volume discusses the importance of valorizing food wastes and illustrates their value-added properties for industry. It explains the significant progress in bioresources processing for compound extraction and production as well as the increasing interest of food ingredients development, in which health care, environment, and economics play an essential part in biotechnological research. It considers the waste byproducts of various crops, such as tomato, melon, maize, berries, soybean, coffee, and their uses in the generation of health-benefiting bioactive compounds. The volume goes on to explore the various biotechnological strategies to extract, produce, and recover bioactive compounds along with the cost-effectiveness of these methods.
Key features:
Describes technological aspects in consolidated processing and bioprocessing of food by-products
Discusses technological aspects in biotechnology for food byproducts treatment and the richness of their biomolecules
Looks at the nutraceutical and health benefit aspects of such biomolecules from food waste byproducts
Provides attractive and sustainable methodologies for bioproduct extraction and recovery for industrial application
This volume, Food Byproducts Management and Their Utilization, presents strategies that are of interest in food engineering, green chemistry, biotechnology, and some other areas, while paying special attention to biorefinery approaches and new challenges that industries are dealing with in the era of sustainable development. It aims to encourage not only researchers but also governmental and enterprise sectors to recognize the value and applications of food byproducts and waste.
Contents
Part 1: Food Byproducts Generation and Their Valuable Bioactive Compounds 1. Tomato Agro-Industrial Wastes as Rich Source of Bioactive Compounds 2. Quantification and Use of Food Losses: The Case of the Cantaloupe Melon of the North-Central Region of Mexico 3. Biotechnological Potential of Nejayote: A Residue of the Tortilla Industry 4. Byproducts of the Berry Juice Industry: Phytochemical Recovery and Valuable Applications 5. Value-Added Lipids from Plant Foods and Respective Applications 6. Antioxidant Dietary Fiber from Food Byproducts: Case Studies Part 2: Technological Strategies for Bioactive Compounds Recovery 7. Biotechnology Strategies to Produce and Recover Bioactive Compounds from Spent Coffee Grounds 8. Biotechnological Cost-Effective Processes for the Extraction of Bioactive Compounds 9. Waste Valorization through Eco-Innovative Technologies and Yeast Conversion into High-Value Products 10. Use of Peel and Seed of Tropical Fruits Processed through Flash Vacuum Expansion 11. Recovery of Macromolecules of Biotechnological and Pharmaceutical Importance from Soybean Hull 12. Antimicrobial Activity of Olive Leaf Extract: Bioactives Extraction and Potential as Food Preservative Part 3: Recent Applications and Advances on Bioactive Compounds from Food and By-Products 13. Biological Activities from Vegetal Products in Latin America 14. Encapsulation of Procyanidins Compounds from Natural Sources 15. Pectin from By-Products in the Food Industry: Trends and Opportunities 16. Agave By-Products as Sources of Phytochemicals with Functional Activities and Their Management for Industrial Applications 17. Food By-Products as Potential Functional Ingredients for Animal Feeding 18. Bioactive Properties and Potential Utility of Extractable and Non-Extractable Phytochemical Fractions from Selected Fruits and Horticultural Wastes
