Microbial Bioprocessing of Agri-food Wastes: Food Ingredients

Food ingredients are essential molecules that provide nutrition, stability, color, flavor, rheological and sensorial characteristics, and other important uses in the food industry. This book explores recent advances in the valorization of agri-food waste into food ingredients, provides technical concepts on the production of various food ingredients, explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes, presents important classes of food ingredients obtained from alternative raw materials, presents sustainable food waste resources and management strategies, and challenges in applications of re-derived bioactive compounds from food wastes in food formulations.

Format: Hardback
Length: 230 pages
Publication date: 28 April 2023
Publisher: Taylor & Francis Ltd

Food ingredients are essential molecules that play a vital role in conferring a wide range of nutritional, stability, color, flavor, rheological, and sensorial characteristics to food products. Moreover, they serve numerous other important purposes in the food industry. In recent years, there has been a growing emphasis on the production routes of these ingredients, as consumers and producing industries increasingly demand that they be obtained without synthetic means, with the aim of conserving natural resources and minimizing environmental impact.

This book is specifically designed for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals and researchers. It aims to provide a comprehensive exploration of recent advances in the valorization of agri-food waste into food ingredients. The book offers technical concepts on the production of various food ingredients of commercial interest, including those obtained from alternative raw materials. It also delves into novel technologically advanced strategies for the extraction of bioactive compounds from food wastes, presenting important classes of food ingredients that have been derived from these waste resources.

Furthermore, the book explores sustainable food waste resources and management strategies, highlighting the importance of reducing food waste and promoting a circular economy. It presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept. Additionally, the book addresses challenges in the applications of re-derived bioactive compounds from food wastes in food formulations, emphasizing the need for further research and development in this field.

Overall, this book serves as a valuable resource for professionals and researchers seeking to enhance their understanding of food ingredients, their production routes, and their potential applications in the food industry. It provides a comprehensive and up-to-date overview of the latest developments in this field, enabling readers to stay informed about the latest trends and advancements in food science and technology.

Weight: 453g
Dimension: 234 x 156 (mm)
ISBN-13: 9781032358840