Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals

Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables, and animal sources that are obtained after processing. With the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals. This book entitled 'Food and agricultural by-products as important sources of valuable nutraceuticals' presents detailed information about major agricultural byproducts that are rich in nutraceuticals.

Format: Hardback
Length: 257 pages
Publication date: 13 July 2022
Publisher: Springer Nature Switzerland AG

Food and agricultural by-products are the remnants or waste materials that arise from various parts of food, fruits, vegetables, and animal sources after processing. These by-products encompass a wide range of items, including citrus fruit peels and rinds, pineapple, mango, and banana peels, apple pomace, olive pomace, red beet pomace, and wine-making by-products such as whey. Additionally, they include straw, hulls, and brans from grains, among other noteworthy agricultural by-products. It is important to note that these by-products can have significant environmental and socio-economic impacts when they are disposed of. However, recent advancements in biotechnology and scientific research have revealed the potential usefulness of some of these by-products as sources of valuable nutraceuticals.

A nutraceutical is a chemical entity found in foods that has the potential to impact health and disease prevention and treatment. This book, entitled 'Food and Agricultural By-Products as Important Sources of Valuable Nutraceuticals,' provides comprehensive information about major agricultural by-products that are rich in nutraceuticals. The book explores the nature and types of nutraceuticals present in these by-products, as well as their health-promoting benefits.

The editors and chapter contributors in this book are renowned experts from leading institutions across the globe. This book is intended for a wide audience, including students, teachers, food chemists, nutritionists, nutritional biochemists, and food biotechnologists.

The book offers several key features, including:

Highlights the health promotion benefits of nutraceuticals: The book emphasizes the importance of nutraceuticals in promoting overall health and well-being. It provides insights into the potential health benefits of consuming these chemical entities found in food.

Explores agrifood by-products as sources of nutraceuticals: The book discusses the various agrifood by-products that are rich in nutraceuticals. It provides information on the types of by-products that can be used as sources of these valuable compounds and the methods used to extract and isolate them.

Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran, etc.: The book explores the potential of functional nutraceuticals derived from various parts of food, such as peels, rinds, pomace, hull, and bran. It discusses the nutritional properties, bioactive compounds, and health-promoting benefits of these by-products.

Overall, 'Food and Agricultural By-Products as Important Sources of Valuable Nutraceuticals' is a valuable resource for anyone interested in exploring the potential of agrifood by-products as sources of valuable nutraceuticals. The book provides detailed information on the nature, types, and health-promoting benefits of these by-products, making it an essential read for students, researchers, and professionals in the field of food and nutrition.

Weight: 571g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030987596
Edition number: 1st ed. 2022