Challenges and Opportunities
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Köp båda 2 för 2645 krAbout the Editor Anil Kumar Anal, is Associate Professor and Head of the Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, at the Asian Institute of Technology (AIT), Thailand
About the IFST Advances in Food Science Book Series xvii List of Contributors xix 1 Food Processing By-Products and their Utilization: Introduction 1 Anil Kumar Anal 1.1 Introduction 1 1.2 Food Processing Wastes and By-Products for Industrial Applications 2 1.3 By-Products from Cereal Processing Industries 2 1.4 Fruits and Vegetables By-Products 3 1.5 By-Products from the Meat and Poultry Processing Industries 5 1.6 Seafood Processing By-Products 6 1.7 By-Products from the Dairy Processing Industries 7 1.8 Conclusion 7 References 7 2 Fruit Processing By-Products: A Rich Source for Bioactive Compounds and Value Added Products 11 Medina-Meza Ilce Gabriela, and Ganjyal Girish 2.1 Introduction 11 2.2 Phenolic Compounds as Functional foods 12 2.2.1 Phenolic Acids 12 2.2.2 Flavonoids 13 2.2.3 Tannins 14 2.2.4 Stilbenes and Lignans 15 2.3 Fruit By-Products Sources 15 2.3.1 Agro-Industrial By-Products 15 2.4 Dietary Fibers-Rich By-Products 18 2.4.1 Hemicelluloses 19 2.4.2 Pectins 19 2.5 Value-Added Products from Fruit By-Products 19 2.5.1 Meat Products 19 2.5.2 Dairy Products 20 2.5.3 Baking Products 20 2.5.4 Ready-To-Eat Products 20 2.6 Future Perspectives 21 References 21 3 Utilization of Waste from Tropical Fruits 27 H.K. Sharma and Mandeep Kaur 3.1 Introduction 27 3.1.1 Waste Utilization and Challenges 28 3.2 Pineapple 29 3.2.1 Bioethanol 30 3.2.2 Biogas 31 3.2.3 Bromelain 31 3.2.4 Cellulase 32 3.2.5 Citric Acid 33 3.2.6 Extruded Product 33 3.2.7 Jam 34 3.2.8 Lactic Acid 34 3.2.9 Animal Feed 34 3.3 Guava 35 3.3.1 Pectin 36 3.3.2 Juice Fortified with Dietary Fibre 37 3.3.3 Alcoholic Fermentation 37 3.3.4 Use in Bakery Industry 38 3.3.5 Single Cell Protein 38 3.3.6 Lycopene 38 3.3.7 Utilization as Feed 39 3.4 Papaya 40 3.4.1 Papaya Seeds as Antioxidants 41 3.4.2 Extraction of Papain 42 3.4.3 Extraction of Oil from Seeds 43 3.4.4 Alcohol and Vinegar 43 3.4.5 Utilization of Seed Flour for Food Enrichment 43 3.4.6 Carboxymethyl Cellulose (CMC) 44 3.4.7 Single Cell Protein 44 3.5 Summary and Future Trends 45 References 45 4 Valorization of Vegetable Wastes 53 Taslima Ayesha Aktar Nasrin and Md. Abdul Matin 4.1 Introduction 53 4.2 Losses of Vegetables from Production to Consumption 54 4.3 Extent of Vegetable Losses 54 4.4 Reasons and Overall Prevention of Vegetable Wastes 55 4.4.1 Production Exceeds Demand 56 4.4.2 Premature Harvesting 56 4.4.3 Strict Quality Standards 56 4.4.4 Poor Storage Facilities 57 4.4.5 Unsafe Vegetables 57 4.4.6 Throwing Rather than Using or Re-using 57 4.4.7 Lack of Processing Facilities 57 4.4.8 Wide Range of Products/Brands 58 4.4.9 Inadequate Market Systems 58 4.4.10 Abundance and Consumer Attitudes 58 4.5 Loss Quantification of Some Important Vegetables after Harvest 59 4.5.1 Cabbage 59 4.5.2 Cauliflower 59 4.5.3 Broccoli 59 4.5.4 Sweet Corn 59 4.5.5 Carrots 60 4.5.6 Beetroot 60 4.5.7 Lettuce 60 4.5.8 Capsicums 60 4.5.9 Beans 60 4.6 Utilization of Vegetable Wastes 61 4.6.1 Utilization of Wastes by Priority Basis 61 4.6.2 Vegetable Demand should be Increased 62 4.6.3 Vegetables for Better Health 62 4.6.4 Bio Gas and Electricity Generation from Vegetable Wastes 63 4.6.5 Bioactive Compounds Extraction from Vegetable Wastes 64 4.6.6 Increment of Bioactive Compounds in Vegetables 66 4.6.7 Bioactive Compounds Affected by Stimulators 67 4.6.8 Extraction Techniques of Bioactive Compounds 70 4.6.9 Dietary Fibres from Vegetable Waste 73 4.6.10 Resistant Starch from Vegetable Waste 75 4.6.11 Vegetable Waste as Vermicomposting Agent 76 4.6.12 Biofuel and Biochar from Vegetable Waste 76 4.6.13 Fish Food from Vegetable Waste 77 4.6.14 Aquaponic using Vegetable Waste 78 4.6.15 Waste as Animal Feed 78 4.6.16 Activated Carbon from Vegetable Waste 80 4.6.17 Biodegradable Plastic 80 4.6.18 Vegetable Wastes as Substrates