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Food processing by-products and their utilization / edited by Anil Kumar Anal.

Contributor(s): Material type: TextTextPublisher: Hoboken, NJ : John Wiley & Sons, Inc., 2018Copyright date: ©2018Description: 1 online resource (xxiv, 570 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781118432938
  • 1118432932
  • 9781118432921
  • 1118432924
Subject(s): Genre/Form: Additional physical formats: Print version:: Food processing by-products and their utilizationDDC classification:
  • 664/.08 23
LOC classification:
  • HD9495.A2 A53 2018
Online resources:
Contents:
""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 Byâ#x80;#x90;Products and their Utilization: Introduction""; ""1.1 Introduction""; ""1.2 Food Processing Wastes and Byâ#x80;#x90;Products for Industrial Applications""; ""1.3 Byâ#x80;#x90;Products from Cereal Processing Industries""; ""1.4 Fruits and Vegetables Byâ#x80;#x90;Products""; ""1.5 Byâ#x80;#x90;Products from the Meat and Poultry Processing Industries""; ""1.6 Seafood Processing Byâ#x80;#x90;Products""
""1.7 Byâ#x80;#x90;Products from the Dairy Processing Industries""""1.8 Conclusion""; ""References""; ""Chapter 2 Fruit Processing Byâ#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 Byâ#x80;#x90;Products Sources""
""2.3.1 Agroâ#x80;#x90;Industrial Byâ#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 Fibersâ#x80;#x90;Rich Byâ#x80;#x90;Products""; ""2.4.1 Hemicelluloses""; ""2.4.2 Pectins""; ""2.5 Valueâ#x80;#x90;Added Products from Fruit Byâ#x80;#x90;Products""; ""2.5.1 Meat Products""; ""2.5.2 Dairy Products""; ""2.5.3 Baking Products""; ""2.5.4 Readyâ#x80;#x90;Toâ#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 Highâ#x80;#x90;Speed Counterâ#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""
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Includes bibliographical references and index.

""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 Byâ#x80;#x90;Products and their Utilization: Introduction""; ""1.1 Introduction""; ""1.2 Food Processing Wastes and Byâ#x80;#x90;Products for Industrial Applications""; ""1.3 Byâ#x80;#x90;Products from Cereal Processing Industries""; ""1.4 Fruits and Vegetables Byâ#x80;#x90;Products""; ""1.5 Byâ#x80;#x90;Products from the Meat and Poultry Processing Industries""; ""1.6 Seafood Processing Byâ#x80;#x90;Products""

""1.7 Byâ#x80;#x90;Products from the Dairy Processing Industries""""1.8 Conclusion""; ""References""; ""Chapter 2 Fruit Processing Byâ#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 Byâ#x80;#x90;Products Sources""

""2.3.1 Agroâ#x80;#x90;Industrial Byâ#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 Fibersâ#x80;#x90;Rich Byâ#x80;#x90;Products""; ""2.4.1 Hemicelluloses""; ""2.4.2 Pectins""; ""2.5 Valueâ#x80;#x90;Added Products from Fruit Byâ#x80;#x90;Products""; ""2.5.1 Meat Products""; ""2.5.2 Dairy Products""; ""2.5.3 Baking Products""; ""2.5.4 Readyâ#x80;#x90;Toâ#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 Highâ#x80;#x90;Speed Counterâ#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""

Description based on online resource; title from digital title page (viewed on November 02, 2017).

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