With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behavior of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavor. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well suited for scientists and industry professionals seeking to develop their understanding of protein.

With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behavior of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavor. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well suited for scientists and industry professionals seeking to develop their understanding of protein.

With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behavior of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in‑depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavor. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well suited for scientists and industry professionals seeking to develop their understanding of protein.

Large volumes of waste and byproducts are generated across food processing industries, creating major environmental and economic challenges. When managed properly, however, these materials can be converted into valuable resources, reducing disposal costs while supporting more sustainable food production systems. This important and timely resource presents a comprehensive exploration of food industry wastes and practical strategies for their effective use and disposal.This volume examines waste streams from both plant- and animal-based food industries and discusses their environmental implications, treatment methods, and value-added applications. Covering major sectors such as cereals and pulses, oilseeds, fruits and vegetables, sugarcane, coffee, meat and poultry, spices, and seafood, the book highlights how byproducts from these industries can be processed into useful commercial products.Special attention is given to biochemical, enzymatic, and microbiological treatment methods, offering practical insight into sustainable waste management and resource recovery. The book also addresses modern approaches to waste valorization that improve industrial efficiency while minimizing environmental impact.Designed for food scientists, food technologists, researchers, industry professionals, and students, this volume serves as a valuable reference on the utilization of food waste and byproducts—helping industries improve both profitability and environmental responsibility.

The book in question encompasses a variety of topics related to food processing technology. It consists of twenty-eight chapters, which focus on emerging technologies for the development of value-added food products. These products were characterized by different researchers, and the sensory evaluation and storage stability of various food products were investigated. The book also includes research on the nutritional value and medicinal properties of plants such as FicusCarica, Quinoa, and Millet.The book highlights advanced and innovative techniques, such as thermal and non-thermal treatments, including pulse electric field treatment, high intensity ultrasound treatment, and high-pressure processing. The development and characterization of value-added food products, including spirulina platensis powder, meat-based products, chocolate bars, and chickpea flour-based extruded products, are also presented. The book covers the drying properties of food products using hot air drying and freeze drying for heat-sensitive products.The book also features advanced packaging-based studies, including edible coatings, modified atmospheric packaging, encapsulation for shelf-life extension of fruits and vegetables, and food biotechnology topics such as the production of Bio cellulose through Acetobacteraceti and brewing technology.

With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behavior of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavor. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well suited for scientists and industry professionals seeking to develop their understanding of protein.

With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behavior of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavor. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well suited for scientists and industry professionals seeking to develop their understanding of protein.

With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition. It covers the behavior of proteins during processing and storage, as well as the potential applications of food proteins in different industries. It also features in‑depth discussions of the chemical structure of food proteins, including how amino acid composition can determine nutritional qualities and functional properties, influencing the attributes of food products such as mouthfeel and flavor. Providing a comprehensive guide to the chemistry behind the proteins in food, this book is well suited for scientists and industry professionals seeking to develop their understanding of protein.

Large volumes of waste and byproducts are generated across food processing industries, creating major environmental and economic challenges. When managed properly, however, these materials can be converted into valuable resources, reducing disposal costs while supporting more sustainable food production systems. This important and timely resource presents a comprehensive exploration of food industry wastes and practical strategies for their effective use and disposal.This volume examines waste streams from both plant- and animal-based food industries and discusses their environmental implications, treatment methods, and value-added applications. Covering major sectors such as cereals and pulses, oilseeds, fruits and vegetables, sugarcane, coffee, meat and poultry, spices, and seafood, the book highlights how byproducts from these industries can be processed into useful commercial products.Special attention is given to biochemical, enzymatic, and microbiological treatment methods, offering practical insight into sustainable waste management and resource recovery. The book also addresses modern approaches to waste valorization that improve industrial efficiency while minimizing environmental impact.Designed for food scientists, food technologists, researchers, industry professionals, and students, this volume serves as a valuable reference on the utilization of food waste and byproducts—helping industries improve both profitability and environmental responsibility.

The book in question encompasses a variety of topics related to food processing technology. It consists of twenty-eight chapters, which focus on emerging technologies for the development of value-added food products. These products were characterized by different researchers, and the sensory evaluation and storage stability of various food products were investigated. The book also includes research on the nutritional value and medicinal properties of plants such as FicusCarica, Quinoa, and Millet.The book highlights advanced and innovative techniques, such as thermal and non-thermal treatments, including pulse electric field treatment, high intensity ultrasound treatment, and high-pressure processing. The development and characterization of value-added food products, including spirulina platensis powder, meat-based products, chocolate bars, and chickpea flour-based extruded products, are also presented. The book covers the drying properties of food products using hot air drying and freeze drying for heat-sensitive products.The book also features advanced packaging-based studies, including edible coatings, modified atmospheric packaging, encapsulation for shelf-life extension of fruits and vegetables, and food biotechnology topics such as the production of Bio cellulose through Acetobacteraceti and brewing technology.