Food processing by-products and their utilization / edited by Anil Kumar Anal.

Format:

Book

Author/Creator:

Anal, Anil, author.

Contributor:

Anal, Anil, editor.

Series:

IFST advances in food science.

THEi Wiley ebooks.

IFST Advances in Food Science

THEi Wiley ebooks

Language:

English

Subjects (All):

Food processing by-products industry.

Food industry and trade--By-products.

Food industry and trade.

Physical Description:

1 online resource (571 pages) : illustrations (some color), tables.

Edition:

1st ed.

Place of Publication:

Hoboken, New Jersey : Wiley Blackwell, 2018.

Summary:

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve--and the challenges and opportunities they may face--by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science " series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Contents:

Cover

Title Page

Copyright

Contents

About the IFST Advances in Food Science Book Series

List of Contributors

Preface

Biography of Editor

Chapter 1 Food Processing By‐Products and their Utilization: Introduction

1.1 Introduction

1.2 Food Processing Wastes and By‐Products for Industrial Applications

1.3 By‐Products from Cereal Processing Industries

1.4 Fruits and Vegetables By‐Products

1.5 By‐Products from the Meat and Poultry Processing Industries

1.6 Seafood Processing By‐Products

1.7 By‐Products from the Dairy Processing Industries

1.8 Conclusion

References

Chapter 2 Fruit Processing By‐Products: A Rich Source for Bioactive Compounds and Value Added Products

2.1 Introduction

2.2 Phenolic Compounds as Functional foods

2.2.1 Phenolic Acids

2.2.2 Flavonoids

2.2.2.1 Isoflavones

2.2.2.2 Flavones, Flavanols, Flavanones, Flavonols and Flavanonols

2.2.2.3 Anthocyanins

2.2.3 Tannins

2.2.3.1 Hydrolysable Tannins

2.2.3.2 Condensed Tannins

2.2.4 Stilbenes and Lignans

2.3 Fruit By‐Products Sources

2.3.1 Agro‐Industrial By‐Products

2.3.1.1 Citrus Fruit

2.3.1.2 Grape

2.3.1.3 Apple

2.3.1.4 Tropical Fruits

2.4 Dietary Fibers‐Rich By‐Products

2.4.1 Hemicelluloses

2.4.2 Pectins

2.5 Value‐Added Products from Fruit By‐Products

2.5.1 Meat Products

2.5.2 Dairy Products

2.5.3 Baking Products

2.5.4 Ready‐To‐Eat Products

2.6 Future Perspectives

Chapter 3 Utilization of Waste from Tropical Fruits

3.1 Introduction

3.1.1 Waste Utilization and Challenges

3.2 Pineapple

3.2.1 Bioethanol

3.2.2 Biogas

3.2.3 Bromelain

3.2.3.1 Reverse Micellar Extraction (RME)

3.2.3.2 High‐Speed Counter‐Current Chromatography

3.2.3.3 Ethanol Precipitation

3.2.4 Cellulase

3.2.5 Citric Acid

3.2.6 Extruded Product.

3.2.7 Jam

3.2.8 Lactic Acid

3.2.9 Animal Feed

3.3 Guava

3.3.1 Pectin

3.3.2 Juice Fortified with Dietary Fibre

3.3.3 Alcoholic Fermentation

3.3.4 Use in Bakery Industry

3.3.5 Single Cell Protein

3.3.6 Lycopene

3.3.6.1 Supercritical Fluid Extraction

3.3.7 Utilization as Feed

3.4 Papaya

3.4.1 Papaya Seeds as Antioxidants

3.4.2 Extraction of Papain

3.4.3 Extraction of Oil from Seeds

3.4.4 Alcohol and Vinegar

3.4.5 Utilization of Seed Flour for Food Enrichment

3.4.6 Carboxymethyl Cellulose (CMC)

3.4.7 Single Cell Protein

3.5 Summary and Future Trends

Chapter 4 Valorization of Vegetable Wastes

4.1 Introduction

4.2 Losses of Vegetables from Production to Consumption

4.3 Extent of Vegetable Losses

4.4 Reasons and Overall Prevention of Vegetable Wastes

4.4.1 Production Exceeds Demand

4.4.2 Premature Harvesting

4.4.3 Strict Quality Standards

4.4.4 Poor Storage Facilities

4.4.5 Unsafe Vegetables

4.4.6 Throwing Rather than Using or Re‐using

4.4.7 Lack of Processing Facilities

4.4.8 Wide Range of Products/Brands

4.4.9 Inadequate Market Systems

4.4.10 Abundance and Consumer Attitudes

4.5 Loss Quantification of Some Important Vegetables after Harvest

4.5.1 Cabbage

4.5.2 Cauliflower

4.5.3 Broccoli

4.5.4 Sweet Corn

4.5.5 Carrots

4.5.6 Beetroot

4.5.7 Lettuce

4.5.8 Capsicums

4.5.9 Beans

4.6 Utilization of Vegetable Wastes

4.6.1 Utilization of Wastes by Priority Basis

4.6.2 Vegetable Demand should be Increased

4.6.3 Vegetables for Better Health

4.6.4 Bio Gas and Electricity Generation from Vegetable Wastes

4.6.5 Bioactive Compounds Extraction from Vegetable Wastes

4.6.5.1 Polyphenols

4.6.5.2 Natural Flavours

4.6.6 Increment of Bioactive Compounds in Vegetables.

4.6.7 Bioactive Compounds Affected by Stimulators

4.6.7.1 Phenolic Compounds

4.6.7.2 Glucosinolates

4.6.7.3 Carotenoids and Betalains

4.6.7.4 Nutrients with Biological Activity

4.6.8 Extraction Techniques of Bioactive Compounds

4.6.8.1 Solid Liquid Extraction (SLE)

4.6.8.2 Soxhlet Extraction (SE)

4.6.8.3 Pressurized Fluid Extraction (PFE)

4.6.8.4 Supercritical Fluid Extraction (SFE)

4.6.8.5 Ultrasound Assisted Extraction (UAE)

4.6.8.6 Microwave Assisted Extraction (MAE)

4.6.8.7 Pulsed Electric Field Extraction (PEF)

4.6.8.8 Enzyme Assisted Extraction (EAE)

4.6.9 Dietary Fibres from Vegetable Waste

4.6.10 Resistant Starch from Vegetable Waste

4.6.11 Vegetable Waste as Vermicomposting Agent

4.6.12 Biofuel and Biochar from Vegetable Waste

4.6.13 Fish Food from Vegetable Waste

4.6.14 Aquaponic using Vegetable Waste

4.6.15 Waste as Animal Feed

4.6.16 Activated Carbon from Vegetable Waste

4.6.17 Biodegradable Plastic

4.6.18 Vegetable Wastes as Substrates in Citric Acid Production

4.7 Conclusion

Chapter 5 Application of Food By‐Products in Medical and Pharmaceutical Industries

5.1 Introduction

5.2 Agroindustry By‐Products and Potential Recovery of Bioactive Compounds

5.2.1 Fruits

5.2.1.1 Apples

5.2.1.2 Berries

5.2.1.3 Citrus Fruits

5.2.1.4 Grape

5.2.1.5 Mango

5.2.1.6 Miscellaneous Fruits

5.2.2 Vegetables

5.2.2.1 Carrots

5.2.2.2 Cauliflower

5.2.2.3 Onions

5.2.2.4 Potato

5.2.2.5 Tomato

5.2.2.6 Olives

5.3 By‐Products from Animal Origin

5.3.1 By‐Products from Meat Processing

5.3.1.1 Animal Blood

5.3.1.2 Hides and Skins

5.3.1.3 Trimmings and Cuttings

5.3.1.4 Glands and Organs

5.3.1.5 Poultry By‐Products

5.3.2 Fish and Seafood Processing

5.3.2.1 Bioactive Peptides from Fish Protein Hydrolysates.

5.3.2.2 Fish Oil

5.3.2.3 Gelatin and Collagen from Fish Skin and Bones

5.3.2.4 Chitin, Chitosan and their Oligomers from the Shell of Crustacean

5.3.2.5 Astaxanthin from Crustacean Shell

5.4 Conclusion

Chapter 6 Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By‐Products

6.1 Introduction

6.2 Dietary Fiber from Food Processing By‐Products

6.2.1 Structural Features of Dietary Fiber

6.2.2 Technological Functionality of Dietary Fiber

6.2.2.1 Solubility

6.2.2.2 Hydration Properties and Oil‐Binding Capacity

6.2.2.3 Viscosity

6.2.2.4 Antioxidant properties

6.2.3 Health Benefits of Dietary Fibers

6.2.4 Dietary Fiber from Fruits and Vegetables

6.2.5 Dietary Fiber from Legumes

6.2.6 Dietary Fiber from Cereals

6.2.7 Coffee, Tea and Cocoa

6.2.8 Spices

6.2.9 Utilization of Dietary Fiber in Different Food Industries

6.3 Dietary Proteins and Peptides from Food Processing By‐Products

6.3.1 Oil Seed Processing By‐Products Valorization to Produce Proteins

6.3.1.1 Peanut Cake

6.3.1.2 Sunflower Cake

6.3.1.3 Safflower Cake

6.3.1.4 Soyabean Processing Waste

6.3.1.5 Industrial Enzymes Production by using Different Oil Cakes as Substrate

6.3.2 Proteins from Dairy Waste

6.3.2.1 Skim Milk

6.3.2.2 Whey Protein

6.3.3 Proteins from Sugar Industry Waste

6.3.4 Proteins from Marine Waste

6.3.5 Antimicrobial Peptides from Marine By‐Products

6.3.6 Peptides from Meat and Meat Processing Waste

6.4 Dietary Essential Fatty Acids

6.4.1 Health Benefits of Omega Fatty Acids

6.4.2 Essential Fatty Acids from Marine Waste

6.4.3 Methods of Extraction of Omega Fatty Acid

6.4.3.1 Chromatographic Method

6.4.3.2 Distillation Method

6.4.3.3 Enzymatic Hydrolysis Method

6.4.3.4 Low‐Temperature Crystallization.

6.4.3.5 Supercritical Fluid Extraction

6.4.3.6 Urea Complexation

Chapter 7 Prebiotics and Dietary Fibers from Food Processing By‐Products

7.1 Introduction

7.2 Oligosaccharides from Food Processing By‐Products

7.2.1 Pectic Oligosaccharide (POS)

7.2.2 Xylo‐Oligosaccharide (XOS)

7.2.3 Chito‐Oligosaccharide (COS)

7.2.4 Inulin and Fructo‐Oligosaccharide (FOS)

7.2.5 Soybean Oligosaccharide (SOS)

7.3 Polysaccharides from Food Processing and Agricultural By‐Products

7.3.1 ‐Glucans

7.3.2 Non‐Starch Dietary Fibers

7.3.3 Resistant Starch

7.4 Conclusion

Chapter 8 Utilization of By‐Products from Food Processing as Biofertilizers and Biopesticides

8.1 Introduction

8.2 Concept of Food Processing By‐Products

8.2.1 Existing Methods of By‐Product/Wastes Management Practiced by Food Industries

8.2.1.1 Composting and Land Spreading

8.2.1.2 Vermicompost

8.3 Plant‐Based Food By‐Products and their Importance as Biofertilizers

8.3.1 Sugarcane By‐Products

8.3.1.1 Importance of Pressmud as a Plant Growth Promoter

8.3.2 Utilization of Oilseed Processing By‐Products as Biofertilizer

8.3.2.1 Uses of Cuphea Oil Processing By‐Products and Processed Oils

8.3.2.2 Spent Bleaching Earth as a Bioorganic Fertilizer

8.3.2.3 Jatropha By‐Products and its Uses in Agriculture

8.3.2.4 Olive Oil Mill By‐Products as a Source of Biofertilizer

8.3.2.5 Soybean Meal as Fertilizer

8.3.2.6 Castor Meal and Castor Husk as Biofertilizers

8.3.3 Food Processing Industrial Sludge as Sources of Biofertilizers

8.3.4 Rice Straw and Rice Bran

8.3.5 Coffee Processing By‐Products

8.3.6 Tea Processing Wastes

8.3.6.1 Use as a Raw Material for Composting

8.3.6.2 Uses as a Material for Improving Soil Nutrient Status

8.3.7 Turmeric Solid Waste.

8.3.8 Cassava Processing By‐Product as Biofertilizers.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

1-118-43293-2

1-118-43292-4

OCLC:

999672151