Fruit and Vegetable Waste Valorization
Humana (Verlag)
978-1-0716-4489-8 (ISBN)
This volume brings together cutting-edge research and expert protocols on food and vegetable waste valorization. Chapters cover a diverse range of methods and approaches for extracting bioactive compounds from fruits and vegetables that have traditionally been overlooked/undervalued. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Fruit and Vegetable Waste Valorization: Basic Protocols aims to ensure successful results in the further study of this vital field.
Methods in extraction of dietary fiber from banana pseudo-stem.- Chemometric Methods in Discrimination of Citrus Peel Waste.- Methods in drying and bio-drying of fruits and vegetables by-products.- Protocols in Chemical Composition Analysis of Winery By-Products.- Methods for the determination of physical and structural properties of apricot seed and kernels.- New Food Product Development: Utilization of Valuable Fruit and Vegetable By-products in Product Design.- Cellulase enzyme production by solid state fermentation of peanut shells using microbial cultures.- Microbial fermentation of grape by-products: A promising approach for recovery of phenolic compounds.- Enzymatic hydrolysis and parameter optimization for the recovery of carotenoids from eggplant peel.- Ultrasonic-assisted extraction of phenolic compounds from dragon fruit peel: Optimization.- Supercritical CO2 extraction of naringin from Citrus grandis peel.- Methods for evaluating the quality, safety, and stability of phenolic acids from citrus peel.- Natural deep eutectic solvent extraction protocols for tannins from Alchemilla vulgaris L..- Methods in green extraction of protein from Alfalfa leaves using ionic liquids.- Optimization of the pulsed electric field-assisted extraction of carbohydrates from potato peel.- RSM and fuzzy modeling approach for optimization of extraction of oleanolic acid bioactive compounds from Ocimum sanctum.- Method for separation, identification, and fractionation of phenolic compounds from grape skin.
| Erscheinungsdatum | 30.04.2025 |
|---|---|
| Reihe/Serie | Methods and Protocols in Food Science |
| Zusatzinfo | 24 Illustrations, color; 6 Illustrations, black and white |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Schlagworte | agro-food waste • Bioactive Compounds • Microbial strains • valorization approaches • value-added functional ingredients |
| ISBN-10 | 1-0716-4489-0 / 1071644890 |
| ISBN-13 | 978-1-0716-4489-8 / 9781071644898 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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