Khalid Muzaffar – författare

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and 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 byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits.

Key features:

· Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing

· Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts

· Explores new strategies used for proper valorization of fruit processing residues

· Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods

Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and 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 byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits.

Key features:

· Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing

· Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts

· Explores new strategies used for proper valorization of fruit processing residues

· Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods

Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.

Minor fruits are often recognized as "poor man’s crops" and include neglected, underutilized, and some rare fruits that can contribute high nutritional, medicinal, and antioxidant properties that are useful for health and curing many diseases. This book, Minor Fruits: Nutritional Composition, Bioactive Potential, and Their Food Applications, highlights the potential of minor fruits in the human diet and their health benefits due to presence of the rich source of phytochemicals, fiber, vitamins, and minerals.

The book is unique in that it provides a full-length study of several minor fruits and their nutritional and bioactive potential, general characteristics, and opportunities for their use in various functional food products. It also provides an overview of the postharvest techniques used for minor fruits to preserve quality, enhance shelf life, streamline fruit processing, and develop new value-added products. It also provides knowledge on the proper utilization of minor fruits in meeting the demand for food and nutritional security challenges growing worldwide by offering a promising alternative source of fruit and fruit-based products with health benefits.

Important features of the book include:

This book is a comprehensive reference written for teachers, scientists, researchers, students, and others with an interest in minor fruits and their use in fruit processing, value addition, byproducts, and their utilization for combating malnutrition and nutritional security.

Minor fruits are often recognized as "poor man’s crops" and include neglected, underutilized, and some rare fruits that can contribute high nutritional, medicinal, and antioxidant properties that are useful for health and curing many diseases. This book, Minor Fruits: Nutritional Composition, Bioactive Potential, and Their Food Applications, highlights the potential of minor fruits in the human diet and their health benefits due to presence of the rich source of phytochemicals, fiber, vitamins, and minerals.

The book is unique in that it provides a full-length study of several minor fruits and their nutritional and bioactive potential, general characteristics, and opportunities for their use in various functional food products. It also provides an overview of the postharvest techniques used for minor fruits to preserve quality, enhance shelf life, streamline fruit processing, and develop new value-added products. It also provides knowledge on the proper utilization of minor fruits in meeting the demand for food and nutritional security challenges growing worldwide by offering a promising alternative source of fruit and fruit-based products with health benefits.

Important features of the book include:

This book is a comprehensive reference written for teachers, scientists, researchers, students, and others with an interest in minor fruits and their use in fruit processing, value addition, byproducts, and their utilization for combating malnutrition and nutritional security.

Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals. This comprehensive book explores innovative and sustainable approaches in managing vegetable processing waste and transforming it into valuable resources. The book addresses chemistry, processing technology, and valorization of residues generated during vegetable processing. It provides an overview of the recovery of bioactive components from the vegetable processing waste and their utilization in the development of functional food.

Key features:

Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals. This comprehensive book explores innovative and sustainable approaches in managing vegetable processing waste and transforming it into valuable resources. The book addresses chemistry, processing technology, and valorization of residues generated during vegetable processing. It provides an overview of the recovery of bioactive components from the vegetable processing waste and their utilization in the development of functional food.

Key features: