Sajad Ahmad Sofi - Böcker

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 foodsAlthough, 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 foodsAlthough, 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.

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:Provides comprehensive information about the chemistry of waste generated during vegetable processingProvides in-depth information about the bioactive and nutraceutical potential of residues obtained during processing of vegetablesProvides insight into technologies which can be used for extraction of biofunctional compounds from vegetable-based processing wasteHighlights valorization of vegetable processing waste in fabrication of novel functional foods

Pulse proteins are reshaping the future of food. Once regarded simply as macronutrients, they are now recognised as dynamic components that define flavour, texture, functionality and nutritional value. Pulse Proteins: Food Product Formulation follows the complete lifecycle of pulse proteins in the food industry, from botanical sources through state‑of‑the‑art extraction and isolation, targeted modification and rigorous characterisation, to their diverse food applications. It showcases techniques and sustainable practices used to obtain pure, high‑quality pulse protein fractions, and examines the real‑world processing hurdles and innovation opportunities inherent in deploying pulses as credible alternatives to animal proteins.The book offers a comprehensive survey of major and emerging pulses, detailing their nutritional composition, bioactive compounds, nutraceutical potential and global production landscapes. It integrates advances in extraction, modification and functionality with insights into bioactivity and formulation, linking molecular properties to sensory performance and stability in finished products. For food scientists, researchers, product developers and sustainability leaders, this book provides the evidence base, technical depth and practical guidance needed to accelerate pulse‑based innovation and deliver better, more sustainable foods.