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Valorization of Fruit Processing By-products

Valorization of Fruit Processing By-products
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-09-14
  • Pages : 324
  • ISBN : 0128173734
  • Language : En, Es, Fr & De
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Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber. Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field. Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product Discusses the valorization of by-products derived from different fruits Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate

Valorization of Food Processing By-Products

Valorization of Food Processing By-Products
A Book

by M. Chandrasekaran

  • Publisher : CRC Press
  • Release : 2012-08-30
  • Pages : 836
  • ISBN : 1439848858
  • Language : En, Es, Fr & De
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Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.

Valorization of Agri-Food Wastes and By-Products

Valorization of Agri-Food Wastes and By-Products
Recent Trends, Innovations and Sustainability Challenges

by Rajeev Bhat

  • Publisher : Academic Press
  • Release : 2021-08-15
  • Pages : 940
  • ISBN : 9780128240441
  • Language : En, Es, Fr & De
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Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Agro-Industrial Wastes as Feedstock for Enzyme Production

Agro-Industrial Wastes as Feedstock for Enzyme Production
Apply and Exploit the Emerging and Valuable Use Options of Waste Biomass

by Gurpreet S. Dhillon,Surinder Kaur

  • Publisher : Academic Press
  • Release : 2016-08-25
  • Pages : 350
  • ISBN : 012802612X
  • Language : En, Es, Fr & De
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Agro-industrial Wastes as Feedstock for Enzyme Production: Apply and Exploit the Emerging and Valuable Use Options of Waste Biomass explores the current state-of-the-art bioprocesses in enzyme production using agro-industrial wastes with respect to their generation, current methods of disposal, the problems faced in terms of waste and regulation, and potential value-added protocols for these wastes. It surveys areas ripe for further inquiry as well as future trends in the field. Under each section, the individual chapters present up-to-date and in-depth information on bioprospecting of agro-industrial wastes to obtain enzymes of economic importance. This book covers research gaps, including valorization of fruit and vegetable by-product—a key contribution toward sustainability that makes the utmost use of agricultural produce while employing low-energy and cost-efficient bioprocesses. Written by experts in the field of enzyme technology, the book provides valuable information for academic researchers, graduate students, and industry scientists working in industrial-food microbiology, biotechnology, bioprocess technology, post-harvest technology, agriculture, waste management, and the food industry. Addresses key opportunities and challenges in the emerging field of enzyme technology, with an emphasis on energy and bio-based industrial applications Explores the current state of the art bioprocesses in enzyme production using fruit and vegetable wastes with respect to their generation, current methods of disposal, and problems faced in terms of waste and regulation Presents in-depth information on bioprospecting of fruit and vegetable to obtain enzymes of economic importance Delves into environmental concerns and economic considerations related to fruit and vegetable processing by-products

Food Processing By-Products and their Utilization

Food Processing By-Products and their Utilization
A Book

by Anil Kumar Anal

  • Publisher : John Wiley & Sons
  • Release : 2017-11-13
  • Pages : 592
  • ISBN : 1118432886
  • Language : En, Es, Fr & De
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Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Tropical Fruit Processing & By-products of Apple Processing

Tropical Fruit Processing & By-products of Apple Processing
Recovery of Functional Compounds from Residues of Food Processing

by Reinhold Carle

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Prof. Carle will give a short introduction about Hohenheim University, the Faculty of Natural Sciences, the Institute of Food Science and Biotechnology and his chair “Plant Foodstuff Technology”. As an example of his research activities he will present results obtained within the Special Research Programme (SFB 564) in cooperation with Thailand and Vietnam entitled “Research for Sustainable Land Use and Rural Development in Mountainous Regions of Southeast Asia” on mango and lychee cultivation and processing. Furthermore, he will cover a project on the valorization of by-products of apple processing by recovering both polyphenols and pectins.Dr. Dietmar will present results of their projects dealing with the recovery of phenolic compounds from grape pomace by enzyme-assisted extraction of polyphenols and purification and concentration of the crude extracts by resin adsorption. Furthermore, he will show the outcomes of a project aiming at the valorization of the press residues from sunflower oil production by recovering the proteins and the phenolic compounds, also making use of adsorption technology. Finally, he will cover the collaborative project with Dr. Zaid Saleh on the application of adsorption technology.

Fruit Processing

Fruit Processing
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Sustainable Food Waste Management

Sustainable Food Waste Management
Concepts and Innovations

by Monika Thakur,V. K. Modi,Renu Khedkar,Karuna Singh

  • Publisher : Springer Nature
  • Release : 2021-01-04
  • Pages : 413
  • ISBN : 9811589674
  • Language : En, Es, Fr & De
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This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc. This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.

Byproducts from Agriculture and Fisheries

Byproducts from Agriculture and Fisheries
Adding Value for Food, Feed, Pharma and Fuels

by Benjamin K. Simpson,Alberta N. Aryee,Fidel Toldrá

  • Publisher : John Wiley & Sons
  • Release : 2019-11-04
  • Pages : 744
  • ISBN : 1119383978
  • Language : En, Es, Fr & De
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Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.

Tropical Palms

Tropical Palms
A Book

by Dennis Victor Johnson,Food and Agriculture Organization of the United Nations

  • Publisher : Unknown Publisher
  • Release : 1998
  • Pages : 166
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Bibliography of Agriculture

Bibliography of Agriculture
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1985
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Agrindex

Agrindex
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Rezultati

Rezultati
naučnih istraživanja iz oblasti biotehničkih nauka u periodu 1991-1995. godina

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1996
  • Pages : 287
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Renewable Bioresources

Renewable Bioresources
Scope and Modification for Non-Food Applications

by Christian V. Stevens,Roland Verhé

  • Publisher : Wiley-Blackwell
  • Release : 2004-06-07
  • Pages : 310
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Based on course material for the new European Masters Programme on Renewable Resources, this text focuses on the new and developing concept of renewable raw materials. The central theme is the issue of sustainability.

Valorisation of Agro-industrial Residues – Volume II: Non-Biological Approaches

Valorisation of Agro-industrial Residues – Volume II: Non-Biological Approaches
A Book

by Zainul Akmar Zakaria,Cristobal N Aguilar,Ratna Dewi Kusumaningtyas,Parameswaran Binod

  • Publisher : Springer Nature
  • Release : 2020-03-23
  • Pages : 236
  • ISBN : 3030392082
  • Language : En, Es, Fr & De
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The world’s population is expected to reach the eight billion mark very soon. As a result, there is a need for increased industrial and agricultural production to ensure human wellbeing. This in turn generates huge amounts of waste. Current waste treatment solutions are effective, but usually require huge capital investment, are labour intensive and potentially lead to hazardous by-products. This book presents the latest non-biological approaches to address issues related to the abundance of waste, offering insights into best practices in various regions around the globe. It highlights techniques such as chemical extraction, pyrolysis and ultrasonics, and a number of chapters include individual case studies to further enhance readers’ understanding. This comprehensive reference resource is intended for graduate students, researchers and scientists, and is also a valuable addition to all agriculture and biotechnology libraries.

Tomato Chemistry, Industrial Processing and Product Development

Tomato Chemistry, Industrial Processing and Product Development
A Book

by Sebastiano Porretta

  • Publisher : Royal Society of Chemistry
  • Release : 2019-01-08
  • Pages : 336
  • ISBN : 1788013964
  • Language : En, Es, Fr & De
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Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorization; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.

Annual Report of UNIDO.

Annual Report of UNIDO.
A Book

by United Nations. Industrial Development Board

  • Publisher : Unknown Publisher
  • Release : 1988
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Preservation and Waste Exploitation

Food Preservation and Waste Exploitation
A Book

by Sonia A. Socaci,Anca C. Fărcaş,Thierry Aussenac,Jean-Claude Laguerre

  • Publisher : BoD – Books on Demand
  • Release : 2020-02-26
  • Pages : 180
  • ISBN : 1789854253
  • Language : En, Es, Fr & De
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One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for optimizing food waste reduction.

Valorization of Tomato and Red Grape Pomace Through Sequential Pigment Extraction and Anaerobic Digestion

Valorization of Tomato and Red Grape Pomace Through Sequential Pigment Extraction and Anaerobic Digestion
A Book

by Brittany Janelle Allison

  • Publisher : Unknown Publisher
  • Release : 2018
  • Pages : 329
  • ISBN : 9780438627338
  • Language : En, Es, Fr & De
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Tomato pomace and red grape pomace (RGP), major byproducts of tomato paste and wine production, respectively, are abundant solid waste streams from food processing in California. They are rich in lignocellulose (fiber) and pigments that provide their rich colors; both of these components present opportunities for valorization. Though avenues to utilize these two constituents have been investigated for each of these waste streams separately, there is currently a pronounced lack of research to investigate integration of these two strategies. Maximizing the value harvested from major food processing waste streams will be critical to incentivize industries to adopt new sustainable technologies for waste management in the years to come. The following study aims to harvest multiple co-products – biofuel and valuable pigments – in a consolidated pipeline from tomato and red grape pomace to offer a step in that direction. The presence of high levels of lignocellulose in tomato pomace makes it a promising potential feedstock for production of renewable biofuels. However, little research has been conducted to determine if pretreatment can enhance release of fermentable sugars from the fibrous portion of tomato pomace. Ionic liquids (ILs) are an emerging pretreatment technology for lignocellulosic biomass to increase enzymatic digestibility and biofuel yield while utilizing recyclable chemicals with low toxicity. Prior IL pretreatment research has concentrated on grass and woody materials that comprise dedicated bioenergy feedstocks. IL pretreatment has yet to be applied to lignocellulosic wastes from fruit processing. In this study, pretreatment of tomato pomace with the IL 1-ethyl-3-methylimidazolium acetate ([C2mim][OAc]) was investigated. Certain pretreatment conditions significantly improved reducing sugar yield and hydrolysis time compared to untreated pomace. Compositional analyses suggested that pretreatment removed water-soluble compounds and enriched lignocellulose in pomace, with only subtle changes to the composition of the lignocellulose. While tomato pomace was effectively pretreated with [C2mim][OAc] to improve enzymatic digestibility, as of yet unknown factors in the pomace caused IL pretreatment to negatively affect anaerobic digestion of pretreated material. This result, which is unique compared to similar studies on IL pretreatment of grasses and woody biomass, highlights the need for additional research to determine how the unique chemical composition of tomato pomace and other lignocellulosic fruit residues may interact with IL to generate inhibitors for downstream fermentation to biofuels. The pigment most responsible for the color of tomato pomace is lycopene, a red carotenoid and antioxidant. Sequentially producing lycopene and biomethane could add substantial value to the pomace and offer an additional, and perhaps more valuable, outlet for the pomace compared to conventional recycling as animal feed. In this study, lycopene was extracted from tomato pomace using a mixed organic solvent approach. Yields of lycopene from the tomato pomace tended to be consistent with many reported values for lycopene in tomato pomace and other products. However, review of the current literature indicates that reported lycopene content of tomato products varies by roughly two orders of magnitude, which suggests a need for investigation of the factors responsible for this unusually wide range. After lycopene extraction, direct bioconversion to methane via anaerobic digestion and pretreatment with [C2mim][OAc] ahead of anaerobic digestion were explored. Extraction resulted in a statistically significant reduction in methane yield compared to raw pomace after 90 days of anaerobic digestion. However, supplementation of extracted pomace with the polar phase of lycopene extract is expected to restore the methane yield to be comparable to raw pomace, based on measured values for chemical and biochemical oxygen demand. This provides valuable evidence that, with the proper extraction technique to prevent nutrient loss, lycopene can be harvested from tomato pomace with limited effects on biofuel yields. IL pretreatment decreased methane production from extracted pomace, and was therefore determined to be a nonviable option for tomato pomace with respect to anaerobic digestion. A similar sequential process for pigment extraction and anaerobic digestion was explored for RGP. The pigments most responsible for the color of red wine grapes are anthocyanins – a class of water-soluble red-blue pigments that impart color to many fruits and vegetables. In this study, anthocyanins were rapidly extracted from RGP at various temperatures. An elevated extraction temperature of 80°C yielded the highest concentration of anthocyanins. Both convection oven and vacuum oven drying of RGP resulted in a small but significant decrease in anthocyanin yield, while lyophilization did not significantly affect the yield. Fermentable sugars, that may enhance methane production, were successfully separated from the crude extract via solid phase extraction. Digestibility of extracted pomace was compared to raw pomace using enzymatic digestion and biochemical oxygen demand (BOD) assays, as well as anaerobic digestion. Extraction did not affect enzymatic digestibility but decreased the BOD of the pomace. Extraction had a small but significant impact on methane accumulation, but supplementation with the aqueous fraction of extract made up much of this difference. These results indicate that anthocyanins can be extracted from RGP without a detrimental reduction in biofuel yields. Based on its negative impact on the BOD of the pomace, IL pretreatment was determined not to be a viable option for increasing digestibility of RGP for application to anaerobic digestion.

Agricultural Research Centres: Madagascar to Zimbabwe, indexes

Agricultural Research Centres: Madagascar to Zimbabwe, indexes
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1983
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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