Buch, Englisch, 592 Seiten, Format (B × H): 177 mm x 251 mm, Gewicht: 1137 g
Buch, Englisch, 592 Seiten, Format (B × H): 177 mm x 251 mm, Gewicht: 1137 g
Reihe: IFST Advances in Food Science
ISBN: 978-1-118-43288-4
Verlag: Wiley
Food Processing By-Products and their Utilization
An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products
Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products.
Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more.
- The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications
- Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing
- Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods
- Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK)
This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
About the IFST Advances in Food Science Book Series xvii
List of Contributors xix
1 Food Processing By-Products and their Utilization: Introduction 1
Anil Kumar Anal
1.1 Introduction 1
1.2 Food Processing Wastes and By-Products for Industrial Applications 2
1.3 By-Products from Cereal Processing Industries 2
1.4 Fruits and Vegetables By-Products 3
1.5 By-Products from the Meat and Poultry Processing Industries 5
1.6 Seafood Processing By-Products 6
1.7 By-Products from the Dairy Processing Industries 7
1.8 Conclusion 7
References 7
2 Fruit Processing By-Products: A Rich Source for Bioactive Compounds and Value Added Products 11
Medina-Meza Ilce Gabriela, and Ganjyal Girish
2.1 Introduction 11
2.2 Phenolic Compounds as Functional foods 12
2.2.1 Phenolic Acids 12
2.2.2 Flavonoids 13
2.2.3 Tannins 14
2.2.4 Stilbenes and Lignans 15
2.3 Fruit By-Products Sources 15
2.3.1 Agro-Industrial By-Products 15
2.4 Dietary Fibers-Rich By-Products 18
2.4.1 Hemicelluloses 19
2.4.2 Pectins 19
2.5 Value-Added Products from Fruit By-Products 19
2.5.1 Meat Products 19
2.5.2 Dairy Products 20
2.5.3 Baking Products 20
2.5.4 Ready-To-Eat Products 20
2.6 Future Perspectives 21
References 21
3 Utilization of Waste from Tropical Fruits 27
H.K. Sharma and Mandeep Kaur
3.1 Introduction 27
3.1.1 Waste Utilization and Challenges 28
3.2 Pineapple 29
3.2.1 Bioethanol 30
3.2.2 Biogas 31
3.2.3 Bromelain 31
3.2.4 Cellulase 32
3.2.5 Citric Acid 33
3.2.6 Extruded Product 33
3.2.7 Jam 34
3.2.8 Lactic Acid 34
3.2.9 Animal Feed 34
3.3 Guava 35
3.3.1 Pectin 36
3.3.2 Juice Fortified with Dietary Fibre 37
3.3.3 Alcoholic Fermentation 37
3.3.4 Use in Bakery Industry 38
3.3.5 Single Cell Protein 38
3.3.6 Lycopene 38
3.3.7 Utilization as Feed 39
3.4 Papaya 40
3.4.1 Papaya Seeds as Antioxidants 41
3.4.2 Extraction of Papain 42
3.4.3 Extraction of Oil from Seeds 43
3.4.4 Alcohol and Vinegar 43
3.4.5 Utilization of Seed Flour for Food Enrichment 43
3.4.6 Carboxymethyl Cellulose (CMC) 44
3.4.7 Single Cell Protein 44
3.5 Summary and Future Trends 45
References 45
4 Valorization of Vegetable Wastes 53
Taslima Ayesha Aktar Nasrin and Md. Abdul Matin
4.1 Introduction 53
4.2 Losses of Vegetables from Production to Consumption 54
4.3 Extent of Vegetable Losses 54
4.4 Reasons and Overall Prevention of Vegetable Wastes 55
4.4.1 Production Exceeds Demand 56
4.4.2 Premature Harvesting 56
4.4.3 Strict Quality Standards 56
4.4.4 Poor Storage Facilities 57
4.4.5 Unsafe Vegetables 57
4.4.6 Throwing Rather than Using or Re-using 57
4.4.7 Lack of Processing Facilities 57
4.4.8 Wide Range of Products/Brands 58
4.4.9 Inadequate Market Systems 58
4.4.10 Abundance and Consumer Attitudes 58
4.5 Loss Quantification of Some Important Vegetables after Harvest 59
4.5.1 Cabbage 59
4.5.2 Cauliflower 59
4.5.3 Broccoli 59
4.5.4 Sweet Corn 59
4.5.5 Carrots 60
4.5.6 Beetroot 60
4.5.7 Lettuce 60
4.5.8 Capsicums 60
4.5.9 Beans 60
4.6 Utilization of Vegetable Wastes 61
4.6.1 Utilization of Wastes by Priority Basis 61
4.6.2 Vegetable Demand should be Increased 62
4.6.3 Vegetables for Better Health 62
4.6.4 Bio Gas and Electricity Generation from Vegetable Wastes 63
4.6.5 Bioactive Compounds Extraction from Vegetable Wastes 64
4.6.6 Increment of Bioactive Compounds in Vegetables 66
4.6.7 Bioactive Compounds Affected by Stimulators 67
4.6.8 Extraction Techniques of Bioactive Compounds 70
4.6.9 Dietary Fibres from Vegetable Waste 73
4.6.10 Resistant Starch from Vegetable Waste 75
4.6.11 Vegetable Waste as Vermicomposting Agent 76
4.6.12 Biofuel and Biochar from Vegetable Waste 76
4.6.13 Fish Food from Vegetable Waste 77
4.6.14 Aquaponic using Vegetable Waste 78
4.6.15 Waste as Animal Feed 78
4.6.16 Activated Carbon from Vegetable Waste 80
4.6.17 Biodegradable Plastic 80
4.6.18 Vegetable Wastes as Substrates in Citric Acid Production 80
4.7 Conclusion 81
References 81
5 Application of Food By-Products in Medical and Pharmaceutical Industries 89
Muhammad Bilal Sadiq, Manisha Singh, and Anil Kumar Anal
5.1 Introduction 89
5.2 Agroindustry By-Products and Potential Recovery of Bioactive Compounds 90
5.2.1 Fruits 90
5.2.2 Vegetables 94
5.3 By-Products from Animal Origin 96
5.3.1 By-Products from Meat Processing 96
5.3.2 Fish and Seafood Processing 99
5.4 Conclusion 103
References 103
6 Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products 111
Seema Medhe, Manisha Anand, and Anil Kumar Anal
6.1 Introduction 111
6.2 Dietary Fiber from Food Processing By-Products 112
6.2.1 Structural Features of Dietary Fiber 112
6.2.2 Technological Functionality of Dietary Fiber 113
6.2.3 Health Benefits of Dietary Fibers 114
6.2.4 Dietary Fiber from Fruits and Vegetables 115
6.2.5 Dietary Fiber from Legumes 116
6.2.6 Dietary Fiber from Cereals 117
6.2.7 Coffee, Tea and Cocoa 118
6.2.8 Spices 119
6.2.9 Utilization of Dietary Fiber in Different Food Industries 119
6.3 Dietary Proteins and Peptides from Food Processing By-Products 120
6.3.1 Oil Seed Processing By-Products Valorization to Produce Proteins 120
6.3.2 Proteins from Dairy Waste 123
6.3.3 Proteins from Sugar Industry Waste 124
6.3.4 Proteins from Marine Waste 124
6.3.5 Antimicrobial Peptides from Marine By-Products 125
6.3.6 Peptides from Meat and Meat Processing Waste 125
6.4 Dietary Essential Fatty Acids 126
6.4.1 Health Benefits of Omega Fatty Acids 127
6.4.2 Essential Fatty Acids from Marine Waste 127
6.4.3 Methods of Extraction of Omega Fatty Acid 127
References 129
7 Prebiotics and Dietary Fibers from Food Processing By-Products 137
Santad Wichienchot and Wan Rosli Bin Wan Ishak
7.1 Introduction 137
7.2 Oligosaccharides from Food Processing By-Products 140
7.2.1 Pectic Oligosaccharide (POS) 140
7.2.2 Xylo-Oligosaccharide (XOS) 143
7.2.3 Chito-Oligosaccharide (COS) 146
7.2.4 Inulin and Fructo-Oligosaccharide (FOS) 148
7.2.5 Soybean Oligosaccharide (SOS) 151
7.3 Polysaccharides from Food Processing and Agricultural By-Products 155
7.3.1 ß-Glucans 155
7.3.2 Non-Starch Dietary Fibers 158
7.3.3 Resistant Starch 162
7.4 Conclusion 164
References 165
8 Utilization of By-Products from Food Processing as Biofertilizers and Biopesticides 175
Avishek Datta, Hayat Ullah, and Zannatul Ferdous
8.1 Introduction 175
8.2 Concept of Food Processing By-Products 176
8.2.1 Existing Methods of By-Product/Wastes Management Practiced by Food Industries 177
8.3 Plant-Based Food By-Products and their Importance as Biofertilizers 178
8.3.1 Sugarcane By-Products 178
8.3.2 Utilization of Oilseed Processing By-Products as Biofertilizer 179
8.3.3 Food Processing Industrial Sludge as Sources of Biofertilizers 182
8.3.4 Rice Straw and Rice Bran 182
8.3.5 Coffee Processing By-Products 183
8.3.6 Tea Processing Wastes 183
8.3.7 Turmeric Solid Waste 184
8.3.8 Cassava Processing By-Product as Biofertilizers 184
8.4 Importance of Plant-Based Food Processing By-Products as Biopesticides 185
8.4.1 Maize Gluten Meal 185
8.4.2 Cuphea Oil 185
8.4.3 Jatropha Oil 186
8.4.4 Olive Compounds 186
8.4.5 Plant Extracts Classified as Minimal Risk Pesticides 187
8.4.6 Rotenone as Biopesticide 187
8.5 Concluding Remarks 187
References 188
9 Banana Peels and their Prospects for Industrial Utilization 195
Prerna Khawas, Arup Jyoti Das, and Sankar Chandra Deka
9.1 Introduction 195
9.2 Chemical Properties and Bioactive Compounds Present in Banana Peel 196
9.2.1 Nutrients 196
9.2.2 Phytochemicals and Antioxidants 197
9.2.3 Flavonoids and Polyphenols 197
9.2.4 Micronutrient 198
9.2.5 Bioactive Components 199
9.3 Utilization of Banana Peel 199
9.3.1 Yellow Noodles 199
9.3.2 Dietary Fibre Concentrate 199
9.3.3 a-amylase 199
9.3.4 Xylose 200
9.3.5 Lipase 200
9.3.6 Wine Vinegar 200
9.3.7 Wine 201
9.3.8 Feed 201
9.3.9 Sustainability 201
9.3.10 Bioethanol 202
9.3.11 Alkali 202
9.3.12 Biogas 203
9.4 Conclusion 203
References 203
10 Utilization of Carrot Pomace 207
H.K. Sharma and Navneet Kumar
10.1 Introduction 207
10.1.1 Carrot 208
10.1.2 Processing of Carrot 208
10.1.3 Carrot By-Products 212
10.1.4 Carrot Pomace 212
10.2 Value-Added Products from Carrot Pomace Powder 216
10.2.1 Biscuits 216
10.2.2 Cookies 216
10.2.3 Wheat Rolls 217
10.2.4 Wheat Bread 217
10.2.5 Fish Sausage 218
10.2.6 Extrudates 218
10.2.7 Fiber 222
10.2.8 Bio-ethanol 222
10.2.9 Functional Components 222
10.2.10 Citric Acid Production 223
10.2.11 Animal Feed 223
10.2.12 Composting and Biogas 224
10.3 Nutritional, Functional and Medicinal Value of Carrot and Carrot By-Products 224
References 225
11 Processing and Utilization of Soy Food By-Products 231
M.K. Tripathi and Rahul Shrivastava
11.1 Introduction 231
11.1.1 Soybean: Global Scenario and its Future 232
11.1.2 Post-Production Management of Soyabean 235
11.1.3 Soybeans Product History 237
11.1.4 Nutrient Composition Soyabean 239
11.2 Soy Products and Human Diet 242
11.2.1 Nutritionally Balanced Diets 242
11.2.2 Lipid Metabolism 245
11.2.3 Glucose Tolerance 245
11.2.4 Caloric Reduction 245
11.2.5 Zinc Bioavailability 246
11.2.6 Iron Bioavailability 246
11.3 Functionality of Soyabean in Various Food Products 247
11.3.1 Fermented Products 247
11.3.2 Dairy Type Products 248
11.3.3 Cereal-Based Products 248
11.3.4 Meat and Seafood Products 249
11.3.5 Beverages 249
11.3.6 Daily Intake 249
11.3.7 Soybean in Meals 250
11.4 Processing and Soyabean Composition 250
11.4.1 Proteins 250
11.4.2 Soybean Processing and Trypsin Inhibitors 250
11.4.3 Soybean Processing and Phytic Acid Composition 252
11.4.4 Soybean Processing and Saponins Composition 252
11.4.5 Soybean Processing and Isoflavones 253
11.5 Raw Soy and Soybean Inhibitors in Digestive Enzymes of the Pancreas 254
11.6 Soybean Inhibitors and Inactivation of Digestive Enzymes 255
11.7 Beneficial Effects of Soy-Containing Diets 255
11.7.1 Cholesterol-Lowering 255
11.7.2 Soybean Bowman Birk Inhibitor as an Anticarcinogen 255
11.7.3 Soybean Lectins 256
11.8 Traditional Soy-Foods 257
11.8.1 Tofu 257
11.8.2 Soy Milk 257
11.8.3 Green Vegetable Soybeans 257
11.8.4 Tempeh 257
11.8.5 Miso 258
11.8.6 Soy Sauce 258
11.8.7 Natto 258
11.8.8 Okara 258
11.8.9 Soy Sprouts 258
11.8.10 Soybean Oil 258
11.8.11 Second-Generation Soy-Foods 259
11.8.12 Soy Nuts 259
11.8.13 Meat Alternatives 259
11.8.14 Cheese Alternatives 259
11.8.15 Soymilk Yogurt 259
11.8.16 Non-Dairy Frozen Desserts 259
11.9 Source of Various Enzymes having Industrial Significance 260
11.9.1 Cellulases 260
11.9.2 a- and ß-Amylases 260
11.9.3 Proteases 260
11.9.4 Phytases 260
11.9.5 Transglutaminases 261
11.9.6 Ureases 261
11.9.7 Peroxidases 261
11.9.8 a-Galactosidases 261
11.10 Major Soybean By-Products 262
11.10.1 Okara and its Uses 262
11.10.2 Livestock Fodder 262
11.10.3 Organic Compost 262
11.10.4 Pet Food 262
11.10.5 Soysage 262
11.10.6 Baked Goods 263
11.10.7 Okara Tempeh 263
11.10.8 Okara Party Mix 263
11.10.9 Soysage Paté 263
11.10.10 Okara and Vegetable Saute 263
11.10.11 Okara Burgers 263
11.10.12 Okara Onchom 263
11.10.13 Other Food Uses 264
11.11 Tofu Whey and its Uses 264
11.11.1 Natural Organic Soap 265
11.11.2 Livestock Fodder 265
11.11.3 Organic Fertilizer 265
11.11.4 Fuel Alcohol 265
11.11.5 Soymilk Curds 265
11.11.6 Soybean Hulls or Seed Coats 266
11.12 Applications of important soybean products 266
11.12.1 Okara as Source of Dietary Fiber in Functional Food Development 266
11.12.2 Okara as Source of Protein in Functional Food Development 266
11.12.3 Production of Natural Cellulose Fibers from Soybean Straw 267
11.12.4 Recovery of Phytosterols from Waste Residue of Soybean Oil Deodorizer Distillate 267
11.12.5 Production of a-Galactosidase from Soybean Vinasse 268
11.12.6 Production of Bio-Ethanol from Soybean Molasses 268
11.12.7 Production of Citric Acid from Okara 269
11.12.8 Antioxidant Extraction from Soybean By-Products 269
References 270
12 Value-Added By-Products from Rice Processing Industries 277
Kittima Triratanasirichai, Manisha Singh, and Anil Kumar Anal
12.1 Introduction 277
12.2 Rice Bran 279
12.2.1 Protein and Peptide 279
12.2.2 Pro
