Description
"Value Addition of Fruit Wastes: Extraction, Properties, and 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 3 sections, the book explores emerging technologies for extraction of functional components, thoroughly 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 many more 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.- Covers valorization approaches of fruit waste for starch, protein, fibers, and phenolics- Includes novel green techniques for the extraction of the functional compounds- Brings industrial applications of value-added functional compounds
Table of 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
