Download or read book Handbook of Fruit Wastes and By Products written by Khalid Muzaffar and published by CRC Press. This book was released on 2022-10-03 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits. Key features: · Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing · Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts · Explores new strategies used for proper valorization of fruit processing residues · Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.

Download or read book Handbook of Fruits and Fruit Processing written by Nirmal K. Sinha and published by John Wiley & Sons. This book was released on 2012-06-20 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.

Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.

Download or read book Handbook of Waste Management and Co Product Recovery in Food Processing written by Keith W. Waldron and published by Elsevier. This book was released on 2007-03-31 with total page 683 pages. Available in PDF, EPUB and Kindle. Book excerpt: The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. - Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use - Explores methods to valorise waste by co-product recovery - Considers best practice in different sectors of the food industry

Download or read book An Industrial Waste Guide to the Fruit Processing Industry written by National Technical Task Committee on Industrial Wastes and published by . This book was released on 1962 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Poultry Feed from Waste written by A.H. El Boushy and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to help create new feedstuffs for poultry and farm animals from the agro-industry and to mobilize the neglected waste as a feedstuff to lower the price of animal products such as eggs, white and red meat, milk, etc. Furthermore, this book aims to contribute to the campaign against hunger in the developing world and to reduce the competition between animals and human beings for cereals and pulses. Accordingly the global pollution problem will be reduced. This book will be of great interest to all those involved in the animal feed and poultry industries, in agricultural universities, and in research establishments where animal nutrition is studied and taught.

Download or read book Handbook of Fruit Science and Technology written by D. K. Salunkhe and published by CRC Press. This book was released on 1995-08-18 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, siz

Download or read book Agro Waste Derived Biopolymers and Biocomposites written by Santosh Kumar and published by John Wiley & Sons. This book was released on 2024-06-12 with total page 485 pages. Available in PDF, EPUB and Kindle. Book excerpt: AGRO-WASTE DERIVED BIOPOLYMERS AND BIOCOMPOSITES This comprehensive book describes the fundamental principles and major advancements in the utilization of agro-waste for deriving biopolymers, and their applications to fabricate composite, nanocomposite, and hybrid food packaging films and coatings. The book serves as a complete, systematic, comprehensive account of the contemporary developments in the area of novel and environment-friendly valorization of agro- and food wastes into value-added products like biodegradable polymer and active functional agents for food packaging applications. It also describes the hurdles and challenges in the commercialization of these novel biopolymer-based materials, including their composites, their applications, safety, and legal ramifications. This book consists of fifteen chapters covering different aspects of agro- and food waste utilization, the development of biodegradable polymers, and their composites for sustainable food packaging applications. The first thirteen chapters detail the processing of various agro- and food wastes of plant and animal origin to synthesize different biopolymers, such as starch, cellulose, chitosan, silk proteins, pectin, etc., and their applications for the fabrication of sustainable food packaging materials and composites that are attractive alternatives to synthetic plastic packaging. These chapters also summarize the effectiveness of these biopolymers and their composites in developing active films and edible coatings for shelf-life extension and preservation of perishable foods. A chapter is devoted to issues of biodegradability, including analyses of various biodegradation reactions, such as depolymerization, mineralization, biochemical, and abiotic degradation both in soil and aquatic environments. The book concludes with a chapter addressing the concerns associated with the possible migration of components or additives from these biodegradable packaging into packaged food items. Audience The primary audience for this book is researchers, scientists, and engineers working in food science and technology, food engineering and technology, food biotechnology, sustainable food packaging, etc. Additionally, food entrepreneurs and associated businesses, such as the packaging and coatings industries, will also have a keen interest in the book.

Download or read book Handbook of Grape Processing By Products written by Charis M. Galanakis and published by Academic Press. This book was released on 2017-03-27 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. - Presents in-depth information on grape processing - Addresses the urgent need for sustainability within wineries - Reveals the opportunities of reutilizing processing by-products in profitable ways - Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products

Download or read book Handbook of Research on Microbial Tools for Environmental Waste Management written by Pathak, Vinay Mohan and published by IGI Global. This book was released on 2018-04-27 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remediation of environmental pollutants has become a relevant topic within the field of waste management. Advances in biological approaches are a potential tool for contamination and pollution control. The Handbook of Research on Microbial Tools for Environmental Waste Management is a critical scholarly resource that explores the advanced biological approaches that are used as remediation for pollution cleanup processes. Featuring coverage on a broad range of topics such as biodegradation, microbial dehalogenation, and pollution controlling treatments, this book is geared towards environmental scientists, biologists, policy makers, graduate students, and scholars seeking current research on environmental engineering and green technologies.

Download or read book Food Wastes and By products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Download or read book Smart Food Packaging Systems written by Avik Mukherjee and published by John Wiley & Sons. This book was released on 2024-12-16 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understand the future of food packaging with this timely guide Food packaging is a vital part of the food industry. It contributes to food safety and quality throughout the supply chain, reduced product loss, allows high-quality goods to be shipped safely to underserved regions, and more. Smart food packaging systems, which can sense or detect changes in the product or packaging, are at the forefront of this field, and show potentially revolutionary promise. Smart Food Packaging Systems offer a comprehensive overview of the fundamental principles and practical applications of Active food packaging and Intelligent food packaging systems. The book incorporates the latest research developments and technologies in active and intelligent packaging systems that supplement food supply lines worldwide. It is a must-own for researchers and industry professionals looking to understand this key new tool in the fight against world hunger. Smart Food Packaging Systems readers will also find: Case studies on life cycle assessments of specific smart packaging systems Detailed discussion of topics including additives, antimicrobial and other functional agents, and biopolymers in active food packaging Use of sensors and indicators to monitor quality, temperature, and freshness of the packaged food Smart Food Packaging Systems is ideal for professionals, researchers, and academics in food science, food technology, and food packaging, as well as manufacturers, developers, government officials, and regulators working on supply chain and food distribution aspects.

Download or read book Handbook of Waste Management and Co Product Recovery in Food Processing written by Keith W. Waldron and published by Elsevier. This book was released on 2009-10-26 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: ...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue...(Food Science and Technology - review of Volume 1)This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers.(The Chemical Engineer - review of Volume 1)Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management.Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. - Provides essential information about the major issues and technologies involved in waste product valorisation - Examines methods to reduce water and energy consumption in partciular food industry sectors - Discusses the economic and legislative drivers for waste management and co-product recovery

Download or read book Handbook of Food Science Technology and Engineering 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Download or read book Utilization of Fruit Waste in Preparation of Some Value Added Products written by P. Madhuri and published by . This book was released on 1999 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Future Crops and Processing Technologies for Sustainability and Nutritional Security written by Soumya Ranjan Purohit and published by CRC Press. This book was released on 2024-09-06 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our current food system faces challenges across the board – from ensuring food security and reducing environmental impact to managing costs and minimizing waste. Fortunately, cutting-edge food processing technologies play a critical role in paving the way for a more sustainable future. Taking a two-track approach, Future Crops and Processing Technologies for Sustainability and Nutritional Security presents sustainable technologies and emerging crops that are capable of ensuring nutritional security. There are various crops that are nutritious but under-utilized. Crops covered in the book are those that are climate resilient and exhibit less use of water and zero discharge to environment, such as millets and legumes like chickpea, groundnuts, and pigeon pea. KEY FEATURES: Provides a comprehensive literature review on the opportunities and challenges in achieving sustainability and nutritional security Presents compatible, relevant crops to address both sustainability and nutritional security Discusses the emerging technologies/crops/food products to justify sustainability and potential to ensure nutritional security This book also provides information on all aspects related to the processing and use of sustainable technologies and crops. The use of technologies like 3D printing, novel drying method, high pressure processing, high-voltage treatments, and the proper combination of conventional methods are addressed.

Download or read book Handbook of Plant Food Phytochemicals written by Brijesh K. Tiwari and published by John Wiley & Sons. This book was released on 2013-01-02 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.