Academic Press | Valorization Of Fruit Processing By-Products (2020 EN)

Author: Charis M. Galanakis (Editor)
Full Title: Valorization Of Fruit Processing By-Products
Publisher: Academic Press; 1 edition (October 1, 2019)
Year: 2020
ISBN-13: 9780128173732 (978-0-12-817373-2), 9780128171066 (978-0-12-817106-6)
ISBN-10: 0128173734, 0128171065
Pages: 324
Language: English
Genre: Food Science: Food Processing
File type: PDF (True, but nonnative Cover)
Quality: 9/10
Price: $250.00


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.


Key Features:
✓ 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

Readership:
Food scientists and technologists, Agricultural or food engineers who work in the fruit processing industry and are seeking to improve their by-products management by actively utilizing waste streams in effective applications, Researchers working in the edge of food and environmental field.

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