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Informationen zum Autor About the Editor Anil Kumar Anal, is Associate Professor and Head of the Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, at the Asian Institute of Technology (AIT), Thailand Klappentext Food Processing By-Products and their UtilizationAn 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-productsFood 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. Zusammenfassung Following an Introduction from the editor, the book begins with a chapter laying out the regulatory and legislative issues for food processing waste, including perspectives from the EU and the USA. This is essential background for understanding the context of the rest of the book. Inhaltsverzeichnis 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 Pheno...
