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Valorization of Fruit Processing By-products

Buch | Softcover

324 Seiten

2019
Academic Press Inc (Verlag)
978-0-12-817106-6 (ISBN)

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Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber.

Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field.

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

1. Fruit processing by-products as food ingredients
2. Apple
3. Apricot
4. Avocado
5. Berry
6. Chestnut
7. Citrus
8. Mango
9. Passion fruit
10. Pineapple
11. Pink Guava
12. Pomegranate
13. Strawberry

Erscheinungsdatum	27.09.2019
Verlagsort	San Diego
Sprache	englisch
Maße	216 x 276 mm
Gewicht	840 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-817106-5 / 0128171065
ISBN-13	978-0-12-817106-6 / 9780128171066
Zustand	Neuware