Description
This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.
Table of Contents
Integral Exploitation of the Plant Food Industry: Food Security and Sustainable Development
Ariadna Thalía Bernal-Mercado, Francisco Javier Vázquez-Armenta, Gustavo A. Gonzalez-Aguilar, and Brenda Adriana Silva-Espinoza
Economic and Environmental Benefits of Utilizing Plant Food By-Products
Jorge Esteban Davila-Avina
Extraction Technologies for the Production of Bioactive Compounds from Plant Food By-Products
L. A. Ortega-Ramirez, G. A. González-Aguilar, J. F. Ayala-Zavala, and M. R. Cruz-Valenzuela
Plant Tissues as a Source of Nutraceutical Compounds: Fruit Seeds, Leaves, Flowers, and Stems
Gr. Velderrain-Rodriguez, R. Pacheco-Ordaz, Mg. Goñi, L. Siqueira-Oliveira, A. Wall-Medrano, M. W. Siddiqui, JF. Ayala-Zavala, and Ga. González-Aguilar
Harvest By-Products of Fresh Fruits and Vegetables
A. E. Quirós-Sauceda, G. R. Velderrain-Rodriguez, Domínguez-Ávila J. Abraham, H. Palafox-Carlos, M. W. Siddqui, J. F. Ayala-Zavala, and G. A. González-Aguilar
Winery and Grape Juice Extraction By-Products
F. J. Vázquez-Armenta, A. T. Bernal-Mercado, R. Pacheco-Ordaz, and J. F. Ayala-Zavala
By-Products from Minimal Processing of Fresh Fruits and Vegetables
M. R. Tapia-Rodriguez, M. G. Goñi, G. A. González-Aguilar, and J. F. Ayala-Zavala
By-Products of the Nut and Peanut Agro-Industry as Sources of Phytochemicals Suitable for the Nutraceutical and Food Industries
Alma Angelicavazquez-Flores, José Albertonúñez-Gastélum, Emilio Alvarez-Parrilla, Abraham Wall-Medrano, Joaquín Rodrigo-García, Jesús Fernando Ayala-Zavala, Gustavo Adolfo González-Aguilar, and Laura Alejandra De La Rosa
By-Products from Coffee Processing
Laura A. Contreras-Angulo, Jacqueline Ruiz-Canizales, Alexis Emus-Medina, and José Basilio Heredia
Dietary Fiber and Lycopene from Tomato Processing
Lira-Morales Daniel, B. Montoya-Rojo Magaly, Varela-Borjórquez Nancy, González-Ayón Mirian, Vélez-De La Rocha Rosabel, Verdugo-Perales Mercedes, and Sañudo-Barajas J. Adriana
By-Products from Essential Oil Extraction
M. M. Gutierrez-Pacheco, C. A. Mazzucotelli, G. A. González-Aguilar, J. F. Ayala-Zavala, and B. A. Silva-Espinoza
Antioxidant Enrichment of Ice Cream Using Fruit By-Products
Mohammed Wasim Siddiqui and Vasudha Bansal
By-Products from Grains and Cereals Processing
Gutiérrez-Grijalva Erick Paul, Flores-Acosta Laura Grecia, Vázquez-Olivos Gabriela, and Heredia José Basilio
