Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications

by Sneh Punia Bangar Ph.D. (Editor), Parmjit S Panesar PhD (Editor)

Overview

"Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in 3 sections, the book explores emerging technologies for extraction of functional components, thoroughly discusses value-added components and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring many more opportunities for extraction of functional components in a sustainable manner for food applications. Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications. - Covers valorization approaches of fruit waste for starch, protein, fibers, and phenolics - Includes novel green techniques for the extraction of the functional compounds - Brings industrial applications of value-added functional compounds

Product Details

ISBN-13:	9780443138430
Publisher:	Elsevier Science & Technology Books
Publication date:	06/01/2024
Sold by:	Barnes & Noble
Format:	eBook
Pages:	496
File size:	11 MB
Note:	This product may take a few minutes to download.

About the Author

Sneh Punia Bangar, Ph.D., is a researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA.
Parmjit S. Panesar is currently working as Professor & Dean (Planning & Development), Sant Longowal Institute of Engineering and Technology Longowal, Punjab. He has more than 25 years of teaching & research experience and also served in administrative positions as Dean and Head, Department of Food Engineering & Technology, SLIET Longowal. In 2005, he has been awarded BOYSCAST fellowship by Department of Science & Technology (DST), Govt. of India, to carry out advance research at Chembiotech labs, University of Birmingham Research Park, UK.

Table of Contents

Section I Introduction1. Fruit wastes: A valuable source of value-added components2. Emerging technologies for extraction of functional componentsSection II Value-added components3. Fruit waste: A green and promising starch source4. Utilization of fruit waste as protein sources5. Dietary fibers from fruit processing waste6. Phytochemicals from fruit wastes7. Enzyme extraction from fruits waste8. Aroma compounds from fruits waste9. Extraction, characterization, and isolation of natural colorants and pigments10. Probiotics and prebiotics from fruits waste11. Production of Single cell proteinSection III Applications of value-added components12. Regulations and standards for add-value components application in the food industry13. Limitations, difficulties and strategies to implement the valorization approaches of fruit waste14. Fruits waste as nutraceuticals and functional ingredient15. Fruit wastes for meat and meat products16. Fruit waste for milk and milk products17. Fruits wastes as a flavoring agen18. Fruits waste in bakery goods 19. Fruits waste in packaging applications

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From the Publisher

Explores value-added fruit components and their applications in the real food system