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Green Extraction and Valorization of By-Products from Food Processing
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About Green Extraction And Valorization Of By-Products
Product Description Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology. About the Author Francisco J. Barba, M.Sc, PhD, is Prof. Ay. Dr. (Ass. Professor) in Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D in Pharmacy (WITH DISTINCTION) at University of Valencia and he hold degrees in Pharmacy and in Food Science and Technology as well as MSc. in Dietetics and Dietoterapics and Master in Advanced Studies and different Diplomas (Public Health Diplomacy, Diploma in Orthopaedics, etc.). He has more than 100 published or accepted peer reviewed research or reviews publications which more than 60 are articles in high impact factor journals in the Food Science and Technology area (Journal Citation Reports, ISI Web of Knowledge) (h index: 22, SCOPUS), more than 20 book chapters, 100 presentations in conferences (most of them as proceedings and oral communications). Nowadays, Dr. Barba is serving as Handling Editor of the prestigious Journal "Journal of Food Composition and Analysis", Associate Editor of "Food Research International", and "Journal of Food Processing and Preservation" and "Frontiers in Nutrition", as well as member of the Editorial Board of "International Journal of Clinical Nutrition & Dietetics" and "International Journals of Nutritional Health and Food Engineering". Elena Roselló-Soto, M.Sc., is Pharmacist at Pharmacy in Valencia. She holds a degree in Pharmacy as well as MSc. in Food Quality and Food Safety and different Diplomas (Public Health Diplomacy, Diploma in Orthopaedics, etc.). Her academic work has raised scientific and public interest, as reflected by the numerous nominations as Outstanding Reviewer for several international Journals with high impact factor in Food Science and Technology Area. She has 6 publ
