Valorization Of Food Processing By-Products

by Shweta Mahato, Sarabjit Munda, Kabir Bassi

ISBN: 9789371709088
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Imprint : Agri Horti Press
Year : 2026
Price : Rs. 24490.00
Biblio : 366p., tbls., figs., ind., 25cm.,

About The Book

• Introduction to the concept of valorization in the context of food processing by-products • Overview of food processing by-products and their potential as valuable resources for various industries • Discussion of strategies for extracting, processing, and repurposing by-products to minimize waste and maximize value • Exploration of technologies and innovations for valorizing food processing by-products, such as extraction, fermentation, and biorefinery processes • Examination of the economic, environmental, and social benefits of by-product valorization in the food industry • Consideration of challenges and opportunities in scaling up and commercializing valorization processes for food processing by-products.

Table of Contents

Preface v 1. Valorization of Food Processing By-Products 1 2. Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta 7 3. Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life 29 4. Sustainable Design of Innovative Kiwi Byproducts-Based Ingredients Containing Probiotics 43 5. Technological Properties and Composition of Enzymatically Modified Cranberry Pomace 57 6. Attempts to Create Products with Increased Health-Promoting Potential Starting with Pinot Noir Pomace: Investigations on the Process and Its Methods 75 7. Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins 97 8. Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients 111 9. Improvement of Oil Valorization Extracted from Fish By-Products Using a Handheld near Infrared Spectrometer Coupled with Chemometrics 133 10. Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 149 11. Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace 165 12. Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise 181 13. Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants 205 14. Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production 229 15. Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates 245 16. Evaluating the Potential of the Defatted By-Product of Aurantiochytrium sp. Industrial Cultivation as a Functional Food 277 17. Compositional Features and Nutritional Value of Pig Brain: Potential and Challenges as a Sustainable Source of Nutrients 293 18. Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector 313 19. The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream 327 Index 349