by Ricardo Gómez-García, Ana A. Vilas-Boas, Débora A. Campos
Food byproducts derived from industrial
processing is a serious worldwide problem because it generates
environmental pollution and results in significant food and economic
losses from food waste. This new volume shows how food byproducts can be
value-added renewable sources with the application of novel
biotechnologies that avoid hazardous chemicals.
The
volume discusses the importance of valorizing food wastes and
illustrates their value-added properties for industry. It explains the
significant progress in bioresources processing for compound extraction
and production as well as the increasing interest of food ingredients
development, in which health care, environment, and economics play an
essential part in biotechnological research. It considers the waste
byproducts of various crops, such as tomato, melon, maize, berries,
soybean, coffee, and their uses in the generation of health-benefiting
bioactive compounds. The volume goes on to explore the various
biotechnological strategies to extract, produce, and recover bioactive
compounds along with the cost-effectiveness of these methods.
Key features:
- Describes technological aspects in consolidated processing and bioprocessing of food by-products
- Discusses technological aspects in biotechnology for food byproducts treatment and the richness of their biomolecules
- Looks at the nutraceutical and health benefit aspects of such biomolecules from food waste byproducts
- Provides attractive and sustainable methodologies for bioproduct extraction and recovery for industrial application
This
volume, Food Byproducts Management and Their Utilization, presents
strategies that are of interest in food engineering, green chemistry,
biotechnology, and some other areas, while paying special attention to
biorefinery approaches and new challenges that industries are dealing
with in the era of sustainable development. It aims to encourage not
only researchers but also governmental and enterprise sectors to
recognize the value and applications of food byproducts and waste.
