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Food Wastes and By-products - Nutraceutical and Health Potential (Hardcover)
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Food Wastes and By-products - Nutraceutical and Health Potential (Hardcover)
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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.
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