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Food processing by-products and their utilization /
| Diğer Yazarlar: | |
|---|---|
| Materyal Türü: | e-Kitap |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
Hoboken, NJ :
John Wiley & Sons, Inc.,
2018.
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| Konular: | |
| Online Erişim: | Full-text access |
İçindekiler:
- ""Cover""; ""Title Page""; ""Copyright""; ""Contents""; ""About the IFST Advances in Food Science Book Series""; ""List of Contributors""; ""Preface""; ""Biography of Editor""; ""Chapter 1 Food Processing By�a#x80;#x90;Products and their Utilization: Introduction""; ""1.1 Introduction""; ""1.2 Food Processing Wastes and By�a#x80;#x90;Products for Industrial Applications""; ""1.3 By�a#x80;#x90;Products from Cereal Processing Industries""; ""1.4 Fruits and Vegetables By�a#x80;#x90;Products""; ""1.5 By�a#x80;#x90;Products from the Meat and Poultry Processing Industries""; ""1.6 Seafood Processing By�a#x80;#x90;Products""
- ""1.7 By�a#x80;#x90;Products from the Dairy Processing Industries""""1.8 Conclusion""; ""References""; ""Chapter 2 Fruit Processing By�a#x80;#x90;Products: A Rich Source for Bioactive Compounds and Value Added Products""; ""2.1 Introduction""; ""2.2 Phenolic Compounds as Functional foods""; ""2.2.1 Phenolic Acids""; ""2.2.2 Flavonoids""; ""2.2.2.1 Isoflavones""; ""2.2.2.2 Flavones, Flavanols, Flavanones, Flavonols and Flavanonols""; ""2.2.2.3 Anthocyanins""; ""2.2.3 Tannins""; ""2.2.3.1 Hydrolysable Tannins""; ""2.2.3.2 Condensed Tannins""; ""2.2.4 Stilbenes and Lignans""; ""2.3 Fruit By�a#x80;#x90;Products Sources""
- ""2.3.1 Agro�a#x80;#x90;Industrial By�a#x80;#x90;Products""""2.3.1.1 Citrus Fruit""; ""2.3.1.2 Grape""; ""2.3.1.3 Apple""; ""2.3.1.4 Tropical Fruits""; ""2.4 Dietary Fibers�a#x80;#x90;Rich By�a#x80;#x90;Products""; ""2.4.1 Hemicelluloses""; ""2.4.2 Pectins""; ""2.5 Value�a#x80;#x90;Added Products from Fruit By�a#x80;#x90;Products""; ""2.5.1 Meat Products""; ""2.5.2 Dairy Products""; ""2.5.3 Baking Products""; ""2.5.4 Ready�a#x80;#x90;To�a#x80;#x90;Eat Products""; ""2.6 Future Perspectives""; ""References""; ""Chapter 3 Utilization of Waste from Tropical Fruits""; ""3.1 Introduction""; ""3.1.1 Waste Utilization and Challenges""; ""3.2 Pineapple""
- ""3.2.1 Bioethanol""""3.2.2 Biogas""; ""3.2.3 Bromelain""; ""3.2.3.1 Reverse Micellar Extraction (RME)""; ""3.2.3.2 High�a#x80;#x90;Speed Counter�a#x80;#x90;Current Chromatography""; ""3.2.3.3 Ethanol Precipitation""; ""3.2.4 Cellulase""; ""3.2.5 Citric Acid""; ""3.2.6 Extruded Product""; ""3.2.7 Jam""; ""3.2.8 Lactic Acid""; ""3.2.9 Animal Feed""; ""3.3 Guava""; ""3.3.1 Pectin""; ""3.3.2 Juice Fortified with Dietary Fibre""; ""3.3.3 Alcoholic Fermentation""; ""3.3.4 Use in Bakery Industry""; ""3.3.5 Single Cell Protein""; ""3.3.6 Lycopene""; ""3.3.6.1 Supercritical Fluid Extraction""
- ""3.3.7 Utilization as Feed""""3.4 Papaya""; ""3.4.1 Papaya Seeds as Antioxidants""; ""3.4.2 Extraction of Papain""; ""3.4.3 Extraction of Oil from Seeds""; ""3.4.4 Alcohol and Vinegar""; ""3.4.5 Utilization of Seed Flour for Food Enrichment""; ""3.4.6 Carboxymethyl Cellulose (CMC)""; ""3.4.7 Single Cell Protein""; ""3.5 Summary and Future Trends""; ""References""; ""Chapter 4 Valorization of Vegetable Wastes""; ""4.1 Introduction""; ""4.2 Losses of Vegetables from Production to Consumption""; ""4.3 Extent of Vegetable Losses""; ""4.4 Reasons and Overall Prevention of Vegetable Wastes""