by Khalid Muzaffar (Editor), Sajad Ahmad Sofi (Editor), Shabir Ahmad Mir (Editor)
Processing
of fruits produces large volumes of wastes and these wastes can create
pollution problems and also result in loss of valuable biomass and
nutrients. The Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization deals with the various techniques and methods involved in processing of fruit by-products.
Although
there are some general books on by-products of food processing industry
but they are limited in context to the by-products of some particular
fruits. This is the first book devoted to fruit processing by-products
of wide range of important fruits including tropical, subtropical and
temperate fruits; and their possible utilization in food and non-food
industries.
Key Features
- Discusses the valorization of fruit processing by-products
- Covers the role of the by-products as prebiotics and dietary fibers
- Presents extraction techniques of bioactive compounds from fruit wastes
This
book provides in-depth information about the fruit processing
by-products, their nutritional composition, biochemistry, processing
technology of by-products and the utilization of by-products into
various food applications. This book also offers comprehensive coverage
on the role of the fruit by-products as prebiotics and dietary fibers,
their potential as the source of bioactive ingredients and their
utilization in the development of novel functional foods.
It
also includes various novel technologies useful in extraction and
evaluation of the functional components from these fruit processing
by-products. The book addresses how the proper utilization of fruit
processing by‐products would not only emerge as a source of extra profit
to the fruit processing industry but also will help in lessen the
environment pollution due to these fruit processing by-products.
