Food wastes and by-products [electronic resource] : nutraceutical and health potential / edited by Rocio Campos-Vega, B. Dave Oomah, Haydé Azeneth Vergara-Castañeda.
- 其他作者：
- 出版： Hoboken, NJ : John Wiley & Sons 2020.
- 主題： Agricultural wastes--Recycling. , Food industry and trade--By-products. , Food industry and trade--Waste minimization. , Functional foods.
- 版本：1st ed.
- ISBN： 9781119534167 (electronic bk.) 、 9781119534129 (epub) 、 9781119534136 (Adobe PDF)
- URL：
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- 一般註：Includes bibliographical references and index. 110年度臺灣學術電子書暨資料庫聯盟採購
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讀者標籤：
- 系統號： 000289381 | 機讀編目格式
館藏資訊
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste - both to economies and to the environment - is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
摘要註
"An in-depth review of the innovative methods and technologies for reducing food waste and increasing the health-enhancing benefits of reconstituted by-products The environmental and economic impacts of food wastage are of increasing concern in the functional food sector--approximately a third of cereals and nearly half of fruits and vegetables go to waste worldwide. Food Wastes and By-products is a comprehensive survey of food wastage, covering the physical properties, supply, processing, and potential health benefits of recovered food waste and its reconstituted by-products. Written by leading researchers in the field, this innovative text focuses on the nutraceutical factors and bioactive compounds found within fruit, vegetable, and cereal waste. The text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores innovative methods and technologies for the extraction and processing of high-value by-products from fruit, vegetable, and seed waste. The authors discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and others"--
