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Valorization of Fruit Processing By-products

  • 1st Edition - September 1, 2019
  • Latest edition
  • Editor: Charis M. Galanakis
  • Language: English

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for… Read more

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Description

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber.

Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field.

Key features

  • Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product
  • Discusses the valorization of by-products derived from different fruits
  • Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate

Readership

Food scientists and technologists, Agricultural or food engineers who work in the fruit processing industry and are seeking to improve their by-products management by actively utilizing waste streams in effective applications, Researchers working in the edge of food and environmental field

Table of contents

1. Fruit processing by-products as food ingredients
Harald Rohm

2. Apple
Senka Vidovic

3. Apricot
Mª Concepcion Garcia Lopez

4. Avocado
Huey Shi Lye

5. Berry
Petras Rimantas Venskutonis

6. Chestnut
Francisca Rodrigues

7. Citrus
Rintu Banerjee I

8. Mango
Clarissa Hamaio O. Delgado

9. Passion fruit
Pramote Khuwijitjaru

10. Pineapple
Todor Vasiljevic

11. Pink Guava
Ying Ping Chang, Kwan Kit Woo and Charles Gnanaraj

12. Pomegranate
Shohreh Saffarzadeh-Matin

13. Strawberry
Isidoro García-Garcia

Product details

  • Edition: 1
  • Latest edition
  • Published: September 14, 2019
  • Language: English

About the editor

CG

Charis M. Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and expertise
research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria.

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