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Sustainable Valorization of Date Palm Byproduct and Wastes
- 1st Edition - August 1, 2025
- Editors: Sajid Maqsood, Ume Roobab, Rana Muhammad Aadil
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 9 0 2 3 - 7
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 9 0 2 4 - 4
" Sustainable Valorization of Date palm Byproduct and Wastes" provides a comprehensive resource on the sustainable valorization of date byproducts and waste. Date palm is a… Read more
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Request a sales quote" Sustainable Valorization of Date palm Byproduct and Wastes" provides a comprehensive resource on the sustainable valorization of date byproducts and waste. Date palm is a significant crop in many regions of the world, producing large quantities of byproducts and wastes that are often underutilized or wasted. Composed of 13 chapters, this book highlights the various green technologies and processing methods that can be used to extract valuable compounds from these byproducts and convert them into high-value products, such as biofuels, animal feed, and functional food ingredients. Bringing together contributions from leading experts in the field of food science and technology, this title provides a valuable resource for professionals and researchers in the industry, as well as policymakers, entrepreneurs, and students.
• Includes information on the various byproducts generated from date palm processing
• Brings the composition and properties of date palm byproducts
• Explores the different green technologies and processing methods for date palm byproducts valorization
• Provides practical solutions for the utilization of date palm byproducts
• Brings the composition and properties of date palm byproducts
• Explores the different green technologies and processing methods for date palm byproducts valorization
• Provides practical solutions for the utilization of date palm byproducts
Professionals and researchers in the food industry, particularly those involved in date palm production and processing. Individuals working in roles such as food scientists, engineers, and managers, as well as academics and students in the field of food science and technology.
1. Date Palm Byproducts: Generation and Composition
2. Bioactive Compounds from Date Palm Byproducts: Structure, Function and Application
3. Extraction and Purification of Bioactive Compounds from Date Palm By-products
4. Value-Added Products from Date Palm fruit and its Byproducts
5. Fermentation or Biotechnology Approach for Date Palm Byproduct Valorization
6. Applications of Date Palm Byproducts in Food Industry
7. Applications of Date Palm Byproducts in Agricultural and Environmental Industry
8. Utilization of Date Palm Byproduct for Livestock Feed
9. Production of Lignocellulosic Material from Date Palm Wastes
10. Economic and Technological Assessment of Date Palm Byproduct Valorization
11. Circular Economy and Life Cycle Assessments of Date Palm Valorization
12. Challenges and Opportunities in Date Palm Byproduct Valorization 13. Future Perspectives and Conclusions
2. Bioactive Compounds from Date Palm Byproducts: Structure, Function and Application
3. Extraction and Purification of Bioactive Compounds from Date Palm By-products
4. Value-Added Products from Date Palm fruit and its Byproducts
5. Fermentation or Biotechnology Approach for Date Palm Byproduct Valorization
6. Applications of Date Palm Byproducts in Food Industry
7. Applications of Date Palm Byproducts in Agricultural and Environmental Industry
8. Utilization of Date Palm Byproduct for Livestock Feed
9. Production of Lignocellulosic Material from Date Palm Wastes
10. Economic and Technological Assessment of Date Palm Byproduct Valorization
11. Circular Economy and Life Cycle Assessments of Date Palm Valorization
12. Challenges and Opportunities in Date Palm Byproduct Valorization 13. Future Perspectives and Conclusions
- No. of pages: 384
- Language: English
- Edition: 1
- Published: August 1, 2025
- Imprint: Academic Press
- Paperback ISBN: 9780443290237
- eBook ISBN: 9780443290244
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Sajid Maqsood
Prof. Sajid is a Professor in Department of Food Science at College of Agriculture and Veterinary Medicine, UAEU. He has started his academic career in May 2011 at UAEU as a post-doctorate Fellow and is currently serving as Full Professor since 2021. Prof Sajid research is dedicated and aligned exclusively on food and nutritional needs of UAE and the region he has also established an innovative research program at UAEU which focus on bioactive molecules in camel milk and dates with currently two funded projects running in this area. He is also working food wastes and by-products valorization generated at farm and industry level in UAE and utilization into food fortification, biodegradable packaging and feed (Two on-going research projects). Moreover, intensive research on alternative proteins (plant-based proteins, meat analogues etc) and sustainable means of food processing (One on-going research project) is being carried out.
Affiliations and expertise
United Arab Emirates UniversityUR
Ume Roobab
Dr. Roobab has authored various articles and book chapters for well-ranked publishers with an impact factor of over 200. She is an active member of the Volunteer Reviewer Board for MDPI and Elsevier journals. She did a postgraduate diploma in food safety & controls and has practical skills to develop, implement and audit food safety management systems. Her industrial experience includes internal audits of quality management and hygienic inspection systems. She is a certified halal lead auditor and IRCA/CQI-approved ISO 9001:2015 and FSSC 22000/ISO 22000:2018 lead auditor and has a CPD-approved HACCP level 3 training certificate. She is a volunteer member of the Halal Research Council of Pakistan. She has experience of 3rd party audits for QMS systems & procedures, including safety standards in UAEU.
Affiliations and expertise
United Arab Emirates UniversityRA
Rana Muhammad Aadil
Dr. Rana Muhammad Aadil is a doctoral graduate of the South China University of Technology (SCUT), Guangzhou, China. Besides getting the best student award, he also received the innovative paper award from SCUT's graduate school. He served on the organization committee at the 8th CIGR Section VI, International technical symposium on "Advanced Food Processing and Quality Management", November 4-7, 2013 in Guangzhou, China. During his career, he published over 300+ articles and chapters in journals with high impact factors. Dr Aadil has been promoted to Associate Professor in a recognized institution (University of Agriculture, Faisalabad), which is a top-ranking university in Pakistan. He is associate editor of Measurement: Food and Editorial board member of Food Chemistry, Food Chemistry: X and Legume Sciences. His current research focuses on non-thermal processing methods for fruits and vegetables (sonication, thermosonication, pulsed electric field, high-pressure processing). He is also working on the waste utilization of the different fruit and vegetables fruit by products.
Affiliations and expertise
University of Agriculture Faisalabad