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Berry Bioactive Compound By-Products
- 1st Edition - April 12, 2023
- Editors: Ibrahim Khalifa, Asad Nawaz
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 6 0 0 - 0
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 6 0 1 - 7
Berry Bioactive Compound By-Products explores the phytochemistry, functional properties, health-promoting effects, and food and non-food applications of bioactive compounds in ber… Read more
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Request a sales quoteBerry 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
Food scientists, researchers, and all the scientific community focused on functional foods and multifunction-based fruits; Researchers and industry professionals working in the areas of food waste valorization; functional foods; food science and technology; biochemical, chemical, and environmental engineers; policy makers; environmental technologists; environmental engineers; food producers
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Chapter 1. Extraction and stability assessment of the bioactive compounds from berries
- 1. Introduction
- 2. State-of-the-art extraction techniques for bioactive compounds from berries
- 3. Advanced extraction techniques for bioactive compounds from berries
- 4. Stability of the bioactive compounds from berries and berries by-products
- 5. Assessment and quantification techniques of the bioactive compounds from berries
- 6. Conclusion
- Chapter 2. Chemical composition and bioactive compounds of common berries' by-products
- 1. Introduction
- 2. Berry fruits and their wastes
- 3. Berry fruits' by-products as potential sources of bioactive compounds
- Chapter 3. Bioactive components and health promoting effect of berry by-products
- 1. Introduction
- 2. Berries' leaves
- 3. Berries' pomaces
- 4. Discussion, conclusion, and future trends
- Chapter 4. Technological, microbial, and food processing aspects of common berries' by-products
- 1. Introduction
- 2. Mulberry
- 3. Raspberry
- 4. Blueberry
- 5. Strawberry
- 6. Wolfberry
- 7. Chokeberry
- 8. Bilberry
- 9. Black, red, and white currant
- 10. Cherry
- 11. Conclusion
- Chapter 5. Externalities, economical value, safety, and zero waste processing of berries' by-products
- 1. Introduction
- 2. The role of extraction methods to zero waste generation of berry by-products
- 3. Externalities of berries' by-products
- 4. Economic value of berries by-products
- 5. Safety aspects of berries by-products
- 6. Zero waste processing of berries' by-products
- 7. Conclusion
- Chapter 6. Food and non-food applications of berries' by-products
- 1. Introduction
- 2. Food application of berries' by-products
- 3. Nonfood applications of berries' by-products
- 4. Conclusion
- Chapter 7. Role of integrative omics and bioinformatics approaches in berries research and genetic improvement
- 1. Background
- 2. Genomics of berry fruits
- 3. Transcriptomics
- 4. Proteomics
- 5. Metabolomics
- 6. Applications of advance bioinformatics methods
- 7. Nutrigenomics
- 8. Current challenges
- 9. Future prospective
- Index
- No. of pages: 210
- Language: English
- Edition: 1
- Published: April 12, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323956000
- eBook ISBN: 9780323956017
IK
Ibrahim Khalifa
Ibrahim Khalifa is Assistant Professor in the Food Technology Department at Benha University in Moshtohor, Egypt. Khalifa is a member of many scientific committees and has participated in many international conferences, workshops, and training modules. He has published more than 70 articles, and is the PI of Egypt-Italy project and Co-PrincipaI Investigator of 3 projects, including 1 with Bulgarian Academy of Science. He has voluntarily reviewed for more than 10 reputed journals and has 6 years of teaching experience.
Affiliations and expertise
Food Technology Department, Faculty of Agriculture, Moshtohor, Benha University, EgyptAN
Asad Nawaz
Asad Nawaz is a post doctorate researcher at Jiangsu Key Laboratory of Crop Genetics and Physiology at Yangzhou University in Jiangsu, China. He is a member of many scientific committees, and participated in numerous international conferences, workshops, and training modules. Nawaz has been a reviewer for more than 10 reputed journals and has published more than 70 articles.
Affiliations and expertise
Post Doctorate Researcher, Yangzhou University, Jiangsu, China