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Adding Value to Fruit Wastes
Extraction, Properties, and Industrial Applications
- 1st Edition - June 1, 2024
- Editors: Sneh Punia Bangar, Parmjit S Panesar
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 8 4 2 - 3
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 8 4 3 - 0
Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and character… Read more
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Request a sales quoteAdding Value to Fruit Wastes: Extraction, Properties, and Industrial 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 three sections, the book explores emerging technologies for the extraction of functional components, 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 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
Researchers, scientists, students (Master, Ph.D., and post-doctoral students) in related areas with an interest in developing professional, research, and lecturing activities related to Food Science and Technology and related knowledge presented in this book, Professionals, technicians, staff members, researchers and other professionals who actively work, develop research, promote scientific activities, and are interested in the development of research, teaching, and lecturing in Food Science and Technology
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
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
- No. of pages: 508
- Language: English
- Edition: 1
- Published: June 1, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443138423
- eBook ISBN: 9780443138430
SB
Sneh Punia Bangar
Sneh Punia Bangar, Ph.D., is a researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA.
Affiliations and expertise
Clemson University, South Carolina, United StatesPS
Parmjit S Panesar
Parmjit S. Panesar is currently working as Professor & Dean (Planning & Development), Sant Longowal Institute of Engineering and Technology Longowal, Punjab. He has more than 25 years of teaching & research experience and also served in administrative positions as Dean and Head, Department of Food Engineering & Technology, SLIET Longowal. In 2005, he has been awarded BOYSCAST fellowship by Department of Science & Technology (DST), Govt. of India, to carry out advance research at Chembiotech labs, University of Birmingham Research Park, UK.
Affiliations and expertise
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India