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Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications. Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.
Covers valorization approaches of fruit waste for starch, protein, fibers, and phenolics
Includes novel green techniques for the extraction of the functional compounds
Brings industrial applications of value-added functional compounds
Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications. Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.
Covers valorization approaches of fruit waste for starch, protein, fibers, and phenolics
Includes novel green techniques for the extraction of the functional compounds
Brings industrial applications of value-added functional compounds
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