1st Edition
by Rocio Campos-Vega (Editor), B. Dave Oomah (Editor), Hayde Azeneth Vergara-Castaneda (Editor)
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste
Across
the globe, one third of cereals and almost half of all fruits and
vegetables go to waste. The cost of such waste – both to economies and
to the environment – is a serious and increasing concern within the food
industry. If we are to overcome this crisis and move towards a
sustainable future, we must do everything possible to utilize innovative
new methods of extracting and processing valuable by-products of all
kinds.
Food Wastes and By-products represents a complete
primer to this important and complex process. Edited and written by
leading researchers, the text provides essential information on the
supply of waste and its composition, identifies foods rich in valuable
bioactive compounds, and explores revolutionary methods for creating
by-products from fruit, vegetable, and seed waste. Other chapters
discuss the nutraceutical properties of value-added by-products and
their uses in the manufacturing of dietary fibers, food flavors,
supplements, pectin, and more. This book:
- Explains how reconstituted by-products can best be used to radically reduce food waste
- Discusses the potential nutraceutical assets of recovered food waste
- Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds
- Describes novel extraction processes and the emerging use of nanotechnology
A significant contribution to the field, Food Wastes and By-products is
a timely and essential resource for food industry professionals,
government agencies and NGOs involved in nutrition, agriculture, and
food production, and university instructors and students in related
areas.
