Limit search to available items
Book Cover
E-book

Title Food processing by-products and their utilization / edited by Anil Kumar Anal
Published Hoboken, NJ : John Wiley and Sons, Incorporated, 2018
©2018
Online access available from:
ProQuest Ebook Central Subscription    View Resource Record  

Copies

Description 1 online resource (xxiv, 570 pages)
Contents Cover -- Title Page -- Copyright -- Contents -- About the IFST Advances in Food Science Book Series -- List of Contributors -- Preface -- Biography of Editor -- Chapter 1 Food Processing Byâ#x80;#x90;Products and their Utilization: Introduction -- 1.1 Introduction -- 1.2 Food Processing Wastes and Byâ#x80;#x90;Products for Industrial Applications -- 1.3 Byâ#x80;#x90;Products from Cereal Processing Industries -- 1.4 Fruits and Vegetables Byâ#x80;#x90;Products -- 1.5 Byâ#x80;#x90;Products from the Meat and Poultry Processing Industries -- 1.6 Seafood Processing Byâ#x80;#x90;Products
1.7 Byâ#x80;#x90;Products from the Dairy Processing Industries1.8 Conclusion -- References -- Chapter 2 Fruit Processing Byâ#x80;#x90;Products: A Rich Source for Bioactive Compounds and Value Added Products -- 2.1 Introduction -- 2.2 Phenolic Compounds as Functional foods -- 2.2.1 Phenolic Acids -- 2.2.2 Flavonoids -- 2.2.2.1 Isoflavones -- 2.2.2.2 Flavones, Flavanols, Flavanones, Flavonols and Flavanonols -- 2.2.2.3 Anthocyanins -- 2.2.3 Tannins -- 2.2.3.1 Hydrolysable Tannins -- 2.2.3.2 Condensed Tannins -- 2.2.4 Stilbenes and Lignans -- 2.3 Fruit Byâ#x80;#x90;Products Sources
2.3.1 Agroâ#x80;#x90;Industrial Byâ#x80;#x90;Products2.3.1.1 Citrus Fruit -- 2.3.1.2 Grape -- 2.3.1.3 Apple -- 2.3.1.4 Tropical Fruits -- 2.4 Dietary Fibersâ#x80;#x90;Rich Byâ#x80;#x90;Products -- 2.4.1 Hemicelluloses -- 2.4.2 Pectins -- 2.5 Valueâ#x80;#x90;Added Products from Fruit Byâ#x80;#x90;Products -- 2.5.1 Meat Products -- 2.5.2 Dairy Products -- 2.5.3 Baking Products -- 2.5.4 Readyâ#x80;#x90;Toâ#x80;#x90;Eat Products -- 2.6 Future Perspectives -- References -- Chapter 3 Utilization of Waste from Tropical Fruits -- 3.1 Introduction -- 3.1.1 Waste Utilization and Challenges -- 3.2 Pineapple
3.2.1 Bioethanol3.2.2 Biogas -- 3.2.3 Bromelain -- 3.2.3.1 Reverse Micellar Extraction (RME) -- 3.2.3.2 Highâ#x80;#x90;Speed Counterâ#x80;#x90;Current Chromatography -- 3.2.3.3 Ethanol Precipitation -- 3.2.4 Cellulase -- 3.2.5 Citric Acid -- 3.2.6 Extruded Product -- 3.2.7 Jam -- 3.2.8 Lactic Acid -- 3.2.9 Animal Feed -- 3.3 Guava -- 3.3.1 Pectin -- 3.3.2 Juice Fortified with Dietary Fibre -- 3.3.3 Alcoholic Fermentation -- 3.3.4 Use in Bakery Industry -- 3.3.5 Single Cell Protein -- 3.3.6 Lycopene -- 3.3.6.1 Supercritical Fluid Extraction
3.3.7 Utilization as Feed3.4 Papaya -- 3.4.1 Papaya Seeds as Antioxidants -- 3.4.2 Extraction of Papain -- 3.4.3 Extraction of Oil from Seeds -- 3.4.4 Alcohol and Vinegar -- 3.4.5 Utilization of Seed Flour for Food Enrichment -- 3.4.6 Carboxymethyl Cellulose (CMC) -- 3.4.7 Single Cell Protein -- 3.5 Summary and Future Trends -- References -- Chapter 4 Valorization of Vegetable Wastes -- 4.1 Introduction -- 4.2 Losses of Vegetables from Production to Consumption -- 4.3 Extent of Vegetable Losses -- 4.4 Reasons and Overall Prevention of Vegetable Wastes
Bibliography Includes bibliographical references and index
Notes Online resource; title from digital title page (viewed on November 02, 2017)
Subject Food industry and trade -- By-products.
Food processing by-products industry.
Food industry and trade -- By-products.
Food processing by-products industry.
TECHNOLOGY & ENGINEERING -- Food Science.
Form Electronic book
Author Anal, Anil, editor.
LC no. 2017037253
ISBN 1118432894
1118432924
1118432932
9781118432891
9781118432921
9781118432938