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Valorization of Fruit Processing By products

Valorization of Fruit Processing By products Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-09-14
ISBN : 0128173734
Language : En, Es, Fr & De

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Book Description :

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. Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product Discusses the valorization of by-products derived from different fruits Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate

Valorization of Food Processing By Products

Valorization of Food Processing By Products Book
Author : M. Chandrasekaran
Publisher : CRC Press
Release : 2012-08-30
ISBN : 1439848858
Language : En, Es, Fr & De

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Book Description :

Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.

Green Extraction and Valorization of By Products from Food Processing

Green Extraction and Valorization of By Products from Food Processing Book
Author : Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
Publisher : CRC Press
Release : 2019-09-09
ISBN : 1000546845
Language : En, Es, Fr & De

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Book Description :

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products Book
Author : Rajeev Bhat
Publisher : Academic Press
Release : 2021-08-15
ISBN : 9780128240441
Language : En, Es, Fr & De

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Book Description :

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Fruit Processing

Fruit Processing Book
Author : Anonim
Publisher : Unknown
Release : 2007
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Agro Industrial Wastes as Feedstock for Enzyme Production

Agro Industrial Wastes as Feedstock for Enzyme Production Book
Author : Gurpreet S. Dhillon,Surinder Kaur
Publisher : Academic Press
Release : 2016-08-25
ISBN : 012802612X
Language : En, Es, Fr & De

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Book Description :

Agro-industrial Wastes as Feedstock for Enzyme Production: Apply and Exploit the Emerging and Valuable Use Options of Waste Biomass explores the current state-of-the-art bioprocesses in enzyme production using agro-industrial wastes with respect to their generation, current methods of disposal, the problems faced in terms of waste and regulation, and potential value-added protocols for these wastes. It surveys areas ripe for further inquiry as well as future trends in the field. Under each section, the individual chapters present up-to-date and in-depth information on bioprospecting of agro-industrial wastes to obtain enzymes of economic importance. This book covers research gaps, including valorization of fruit and vegetable by-product—a key contribution toward sustainability that makes the utmost use of agricultural produce while employing low-energy and cost-efficient bioprocesses. Written by experts in the field of enzyme technology, the book provides valuable information for academic researchers, graduate students, and industry scientists working in industrial-food microbiology, biotechnology, bioprocess technology, post-harvest technology, agriculture, waste management, and the food industry. Addresses key opportunities and challenges in the emerging field of enzyme technology, with an emphasis on energy and bio-based industrial applications Explores the current state of the art bioprocesses in enzyme production using fruit and vegetable wastes with respect to their generation, current methods of disposal, and problems faced in terms of waste and regulation Presents in-depth information on bioprospecting of fruit and vegetable to obtain enzymes of economic importance Delves into environmental concerns and economic considerations related to fruit and vegetable processing by-products

Agricultural Research Centres Madagascar to Zimbabwe indexes

Agricultural Research Centres  Madagascar to Zimbabwe  indexes Book
Author : Anonim
Publisher : Unknown
Release : 1983
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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The Future of Agriculture

The Future of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1974
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Proceedings of the International Conference of Agricultural Economists

Proceedings of the     International Conference of Agricultural Economists Book
Author : Anonim
Publisher : Unknown
Release : 1974
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Tropical Palms

Tropical Palms Book
Author : Dennis Victor Johnson,Food and Agriculture Organization of the United Nations
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Tropical Palms book written by Dennis Victor Johnson,Food and Agriculture Organization of the United Nations, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Extractivism in the Brazilian Amazon

Extractivism in the Brazilian Amazon Book
Author : Miguel Clüsener-Godt,Ignacy Sachs
Publisher : Unknown
Release : 1994
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Extractivism in the Brazilian Amazon book written by Miguel Clüsener-Godt,Ignacy Sachs, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1983
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Food Preservation and Waste Exploitation

Food Preservation and Waste Exploitation Book
Author : Sonia A. Socaci,Anca C. Fărcaş,Thierry Aussenac,Jean-Claude Laguerre
Publisher : BoD – Books on Demand
Release : 2020-02-26
ISBN : 1789854253
Language : En, Es, Fr & De

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Book Description :

One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for optimizing food waste reduction.

Agricultural Research Centres

Agricultural Research Centres Book
Author : Anonim
Publisher : Unknown
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Papers and Reports International Conference of Agricultural Economists

Papers and Reports   International Conference of Agricultural Economists Book
Author : International Association of Agricultural Economists
Publisher : Unknown
Release : 1974
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Papers and Reports International Conference of Agricultural Economists book written by International Association of Agricultural Economists, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing Book
Author : Keith W. Waldron
Publisher : Woodhead Publishing
Release : 2007-04-14
ISBN : 9781845690250
Language : En, Es, Fr & De

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Book Description :

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste. The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment. Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Considers best practice in different sectors of the food industry

Valorization of Tomato and Red Grape Pomace Through Sequential Pigment Extraction and Anaerobic Digestion

Valorization of Tomato and Red Grape Pomace Through Sequential Pigment Extraction and Anaerobic Digestion Book
Author : Brittany Janelle Allison
Publisher : Unknown
Release : 2018
ISBN : 9780438627338
Language : En, Es, Fr & De

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Book Description :

Tomato pomace and red grape pomace (RGP), major byproducts of tomato paste and wine production, respectively, are abundant solid waste streams from food processing in California. They are rich in lignocellulose (fiber) and pigments that provide their rich colors; both of these components present opportunities for valorization. Though avenues to utilize these two constituents have been investigated for each of these waste streams separately, there is currently a pronounced lack of research to investigate integration of these two strategies. Maximizing the value harvested from major food processing waste streams will be critical to incentivize industries to adopt new sustainable technologies for waste management in the years to come. The following study aims to harvest multiple co-products – biofuel and valuable pigments – in a consolidated pipeline from tomato and red grape pomace to offer a step in that direction. The presence of high levels of lignocellulose in tomato pomace makes it a promising potential feedstock for production of renewable biofuels. However, little research has been conducted to determine if pretreatment can enhance release of fermentable sugars from the fibrous portion of tomato pomace. Ionic liquids (ILs) are an emerging pretreatment technology for lignocellulosic biomass to increase enzymatic digestibility and biofuel yield while utilizing recyclable chemicals with low toxicity. Prior IL pretreatment research has concentrated on grass and woody materials that comprise dedicated bioenergy feedstocks. IL pretreatment has yet to be applied to lignocellulosic wastes from fruit processing. In this study, pretreatment of tomato pomace with the IL 1-ethyl-3-methylimidazolium acetate ([C2mim][OAc]) was investigated. Certain pretreatment conditions significantly improved reducing sugar yield and hydrolysis time compared to untreated pomace. Compositional analyses suggested that pretreatment removed water-soluble compounds and enriched lignocellulose in pomace, with only subtle changes to the composition of the lignocellulose. While tomato pomace was effectively pretreated with [C2mim][OAc] to improve enzymatic digestibility, as of yet unknown factors in the pomace caused IL pretreatment to negatively affect anaerobic digestion of pretreated material. This result, which is unique compared to similar studies on IL pretreatment of grasses and woody biomass, highlights the need for additional research to determine how the unique chemical composition of tomato pomace and other lignocellulosic fruit residues may interact with IL to generate inhibitors for downstream fermentation to biofuels. The pigment most responsible for the color of tomato pomace is lycopene, a red carotenoid and antioxidant. Sequentially producing lycopene and biomethane could add substantial value to the pomace and offer an additional, and perhaps more valuable, outlet for the pomace compared to conventional recycling as animal feed. In this study, lycopene was extracted from tomato pomace using a mixed organic solvent approach. Yields of lycopene from the tomato pomace tended to be consistent with many reported values for lycopene in tomato pomace and other products. However, review of the current literature indicates that reported lycopene content of tomato products varies by roughly two orders of magnitude, which suggests a need for investigation of the factors responsible for this unusually wide range. After lycopene extraction, direct bioconversion to methane via anaerobic digestion and pretreatment with [C2mim][OAc] ahead of anaerobic digestion were explored. Extraction resulted in a statistically significant reduction in methane yield compared to raw pomace after 90 days of anaerobic digestion. However, supplementation of extracted pomace with the polar phase of lycopene extract is expected to restore the methane yield to be comparable to raw pomace, based on measured values for chemical and biochemical oxygen demand. This provides valuable evidence that, with the proper extraction technique to prevent nutrient loss, lycopene can be harvested from tomato pomace with limited effects on biofuel yields. IL pretreatment decreased methane production from extracted pomace, and was therefore determined to be a nonviable option for tomato pomace with respect to anaerobic digestion. A similar sequential process for pigment extraction and anaerobic digestion was explored for RGP. The pigments most responsible for the color of red wine grapes are anthocyanins – a class of water-soluble red-blue pigments that impart color to many fruits and vegetables. In this study, anthocyanins were rapidly extracted from RGP at various temperatures. An elevated extraction temperature of 80°C yielded the highest concentration of anthocyanins. Both convection oven and vacuum oven drying of RGP resulted in a small but significant decrease in anthocyanin yield, while lyophilization did not significantly affect the yield. Fermentable sugars, that may enhance methane production, were successfully separated from the crude extract via solid phase extraction. Digestibility of extracted pomace was compared to raw pomace using enzymatic digestion and biochemical oxygen demand (BOD) assays, as well as anaerobic digestion. Extraction did not affect enzymatic digestibility but decreased the BOD of the pomace. Extraction had a small but significant impact on methane accumulation, but supplementation with the aqueous fraction of extract made up much of this difference. These results indicate that anthocyanins can be extracted from RGP without a detrimental reduction in biofuel yields. Based on its negative impact on the BOD of the pomace, IL pretreatment was determined not to be a viable option for increasing digestibility of RGP for application to anaerobic digestion.

International Research Centers Directory

International Research Centers Directory Book
Author : Anonim
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Agrindex

Agrindex Book
Author : Anonim
Publisher : Unknown
Release : 1994
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Advances in Food and By Products Processing Towards a Sustainable Bioeconomy

Advances in Food and By Products Processing Towards a Sustainable Bioeconomy Book
Author : Nikolaos Kopsahelis,Vasiliki Kachrimanidou
Publisher : MDPI
Release : 2019-12-31
ISBN : 3039217526
Language : En, Es, Fr & De

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Book Description :

The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era. Contributions addressing valorisation, the bioprocessing and biorefining of food industry-based streams, the isolation of high-added-value compounds, applications of resulting bio-based chemicals to food products, novel food formulations, economic policies for food waste management, and sustainability or technoeconomic analyses of the proposed processing methods are welcome in this Special Issue.