Green Extraction and Valorization of By-Products from Food Processing

Green Extraction and Valorization of By-Products from Food Processing provides an overview of the valorization or reuse of agricultural wastes and by-products during the production, processing, and consumption of agricultural commodities. It highlights the potential of food wastes and by-products to be a source of valuable nutraceuticals, and discusses conventional and innovative extraction techniques for their recovery. The book is valuable to academics, research institutes, and food industry engineers, particularly those interested in effective management and utilization of food processing wastes and by-products.

\n Format: Hardback
\n Length: 368 pages
\n Publication date: 23 September 2019
\n Publisher: Taylor & Francis Ltd
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The generation of agricultural wastes and by-products during the production, processing, and consumption of agricultural commodities is an inevitable reality, and over the past few decades, there has been a growing public interest in addressing the challenge of food wastage. Apart from the substantial volumes of these waste materials, the physicochemical properties of various agricultural waste and by-products indicate immense potential for their reuse, recycling, and valorization through diverse processes.

Green Extraction and Valorization of By-Products from Food Processing serves as a comprehensive overview of the valorization or reuse of agricultural wastes and by-products throughout the production, processing, and consumption of agricultural commodities. Waste disposal and by-product management in the food processing industry present challenges in terms of environmental protection and sustainability. Nevertheless, these waste streams can be valuable sources of valuable nutraceuticals, which can be utilized to address the challenges of feeding the rapidly growing population in the 21st century.

This book offers detailed guidance and presents case studies on the valorization of food wastes and by-products. It highlights the main conventional and innovative extraction techniques employed for the valorization of food waste and by-products. Additionally, it provides an estimated idea regarding the recovery of high-added value compounds. The book discusses the recovery of high-added value compounds from various agricultural waste and by-product sources, including fruits, vegetables, cereals, and animal by-products.

The perspectives presented in this book originate from the enormous amounts of food-related materials that are discharged worldwide, and the existing technologies that promise the recovery, recycling, and sustainability of high-added value ingredients within the food chain will be discussed in detail. This book holds value for academics, research institutes. Institutes, and food industry engineers, particularly those involved in waste management, product development, and sustainability initiatives. By exploring the potential of agricultural waste and by-products, this book contributes to the development of sustainable and circular food systems, promoting the efficient utilization of resources and the reduction of food waste.

\n Weight: 896g\n
Dimension: 184 x 261 x 23 (mm)\n
ISBN-13: 9781138544048\n \n