Description
Berry Bioactive Compound By-Products explores the phytochemistry, functional properties, health-promoting effects, and food and non-food applications of bioactive compounds in berry processing by-products. The book covers a range of berry processing by-products, including mulberry, raspberry, blueberry, and many more. The book examines the chemical composition, bioactive compounds, green methods for extraction, metabolism and bioactivity of bioactive components, biorefinery, bioenergy, and zero waste processing, and economic values for each berry's by-products. Edited by world experts, this book is a valuable resource for food scientists, researchers, and students in the fields of functional foods and food science, technology, and bioprocess engineering.- Presents systemized and detailed information about each berry by-product- Covers the methods for bioactive components extraction, and their functionality, technological aspects, and stability under processing and storage conditions- Includes information on processing by-products for mulberry, raspberry, blueberry, strawberry, wolfberry, chokeberry, bilberry, cranberry, grape, cherry, fig, barberry, and black, white, and red currant
Table of Contents
1. General Aspects 1.1 Introduction and economical values of each discussed bio-waste from fruits. Processing2. Phytochemical from common berry species processing by-products2.1 Mulberry processing by-products2.2 Raspberry processing by-products2.3 Blueberry processing by-products2.4 Strawberry processing by-products2.5 Wolfberry processing by-products2.6 Chokeberry processing by-products2.7 Bilberry processing by-products2.8 Black, white, and red currant processing by-products2.9 Cranberry processing by-products2.10 Grape's processing by-products2.11 Cherry processing by-products2.12 Figs' barberry processing by-products
