Tomato Processing by Products

Tomato Processing by Products
Author: Mejdi Jeguirim,Antonis A. Zorpas
Publsiher: Academic Press
Total Pages: 436
Release: 2021-10-25
ISBN: 0128228679
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Tomato Processing by Products Book Excerpt:

In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced. The rational disposal of Tomato waste represents not only a resource problem but also an environmental and economic one for the Tomato Processing Industry. Tomato Processing By-Products: Sustainable Applications indicates the alternative sustainable solutions for the recovery of tomato processing by-products as a source for animal feed and valuable components as well as their possible approaches for value-added utilization in energy, environmental and agricultural applications. Aimed at agricultural or food engineers who work in the Tomato processing industry and are seeking to improve their by-products management by actively utilizing them in effective applications. Includes tomato processing by-products, their quantification and classification Approaches tomato waste for animal feeding Brings successful case study of tomato processing by-products valorization

Integrated Processing Technologies for Food and Agricultural By Products

Integrated Processing Technologies for Food and Agricultural By Products
Author: Zhongli Pan,Ruihong Zhang,Steven Zicari
Publsiher: Academic Press
Total Pages: 452
Release: 2019-07-13
ISBN: 0128141395
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Integrated Processing Technologies for Food and Agricultural By Products Book Excerpt:

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

Valorization of Food Processing By Products

Valorization of Food Processing By Products
Author: M. Chandrasekaran
Publsiher: CRC Press
Total Pages: 836
Release: 2012-08-30
ISBN: 1439848874
Category: Science
Language: EN, FR, DE, ES & NL

Valorization of Food Processing By Products Book Excerpt:

Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the s

Food Wastes and By products

Food Wastes and By products
Author: Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2020-01-21
ISBN: 1119534100
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Wastes and By products Book Excerpt:

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.

Food By Product Based Functional Food Powders

Food By Product Based Functional Food Powders
Author: Özlem Tokuşoğlu
Publsiher: CRC Press
Total Pages: 284
Release: 2018-01-29
ISBN: 1482224380
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food By Product Based Functional Food Powders Book Excerpt:

The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products. Food By-product Based Functional Food Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique bioactive features, enhancing technologies, processing of food by-product powders, and utilization. The book discusses how these by-products may be evaluated as a source of dietary phytochemicals including phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber; as a source of proteins, peptides, and amino acids; as extruded products; as a source of collagen and gelatin; and as a source of various food additive materials.

Food Processing By Products and their Utilization

Food Processing By Products and their Utilization
Author: Anil Kumar Anal
Publsiher: John Wiley & Sons
Total Pages: 592
Release: 2017-10-23
ISBN: 1118432894
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Processing By Products and their Utilization Book Excerpt:

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Tomato Chemistry Industrial Processing and Product Development

Tomato Chemistry  Industrial Processing and Product Development
Author: Sebastiano Porretta
Publsiher: Royal Society of Chemistry
Total Pages: 335
Release: 2019-01-07
ISBN: 1788016874
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Tomato Chemistry Industrial Processing and Product Development Book Excerpt:

Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorization; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.

Handbook of Fruit Wastes and By Products

Handbook of Fruit Wastes and By Products
Author: Khalid Muzaffar,Sajad Ahmad Sofi,Shabir Ahmad Mir
Publsiher: CRC Press
Total Pages: 352
Release: 2022-10-03
ISBN: 100068878X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Fruit Wastes and By Products Book Excerpt:

Processing of fruits produces large volumes of wastes and these wastes can create pollution problems and also result in loss of valuable biomass and nutrients. The Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization deals with the various techniques and methods involved in processing of fruit by-products. Although there are some general books on by-products of food processing industry but they are limited in context to the by-products of some particular fruits. This is the first book devoted to fruit processing by-products of wide range of important fruits including tropical, subtropical and temperate fruits; and their possible utilization in food and non-food industries. Key Features Discusses the valorization of fruit processing by-products Covers the role of the by-products as prebiotics and dietary fibers Presents extraction techniques of bioactive compounds from fruit wastes This book provides in-depth information about the fruit processing by-products, their nutritional composition, biochemistry, processing technology of by-products and the utilization of by-products into various food applications. This book also offers comprehensive coverage on the role of the fruit by-products as prebiotics and dietary fibers, their potential as the source of bioactive ingredients and their utilization in the development of novel functional foods. It also includes various novel technologies useful in extraction and evaluation of the functional components from these fruit processing by-products. The book addresses how the proper utilization of fruit processing by‐products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing by-products.

Future Foods

Future Foods
Author: Rajeev Bhat
Publsiher: Academic Press
Total Pages: 786
Release: 2021-12-04
ISBN: 0323910025
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Future Foods Book Excerpt:

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products
Author: Rajeev Bhat
Publsiher: Academic Press
Total Pages: 1024
Release: 2021-08-25
ISBN: 0128242604
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Valorization of Agri Food Wastes and By Products Book Excerpt:

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Carotenoids Properties Processing and Applications

Carotenoids  Properties  Processing and Applications
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 385
Release: 2019-08-27
ISBN: 0128173149
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Carotenoids Properties Processing and Applications Book Excerpt:

Carotenoids: Properties, Processing, and Applications fills the gap of transfer knowledge between academia and industry, covering integral information in three critical dimensions: properties, recovery and applications. At the moment, carotenoid research is directed at particular applications, including colorants, antioxidants and recovery from plant processing by-products. These trends take into account the health, nutrition and functions of carotenoids, the new recovery efforts from underutilized sources, the extraction procedures using green solvents and technologies, and their sustainability aspects. Written by a team of experts in the field of food chemistry, food science and technology, as well as bioresource technologists mainly from academia, the book covers the most recent advances in the field of carotenoids, while also analyzing the potential of already commercialized processes and products. Covers carotenoids’ properties in view of alternative sources (plant by-products, microalgae, etc.), recovery technologies and applications Thoroughly explores mechanistic aspects, dietary intake and recommendations surrounding the health-promoting effects of carotenoids Discusses the effect of processing and storage conditions in carotenoid levels and bioavailability Presents applications and case studies in the food industry

Plant Food By Products

Plant Food By Products
Author: J. Fernando Ayala-Zavala,Gustavo González-Aguilar,Mohammed Wasim Siddiqui
Publsiher: CRC Press
Total Pages: 363
Release: 2018-03-21
ISBN: 135158278X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Plant Food By Products Book Excerpt:

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.

Biotechnology of Bioactive Compounds

Biotechnology of Bioactive Compounds
Author: Vijai Kumar Gupta,Maria G. Tuohy,Anthonia O'Donovan,Mohtashim Lohani
Publsiher: John Wiley & Sons
Total Pages: 736
Release: 2015-04-20
ISBN: 1118733495
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Biotechnology of Bioactive Compounds Book Excerpt:

Bioactive compounds play a central role in high-value product development in the chemical industry. Bioactive compounds have been identified from diverse sources and their therapeutic benefits, nutritional value and protective effects in human and animal healthcare have underpinned their application as pharmaceuticals and functional food ingredients. The orderly study of biologically active products and the exploration of potential biological activities of these secondary metabolites, including their clinical applications, standardization, quality control, mode of action and potential biomolecular interactions, has emerged as one of the most exciting developments in modern natural medicine. Biotechnology of Bioactive Compounds describes the current stage of knowledge on the production of bioactive compounds from microbial, algal and vegetable sources. In addition, the molecular approach for screening bioactive compounds is also discussed, as well as examples of applications of these compounds on human health. The first half of the book comprises information on diverse sources of bioactive compounds, ranging from microorganisms and algae to plants and dietary foods. The second half of the book reviews synthetic approaches, as well as selected bioactivities and biotechnological and biomedical potential. The bioactive compounds profiled include compounds such as C-phycocyanins, glycosides, phytosterols and natural steroids. An overview of the usage of bioactive compounds as antioxidants and anti-inflammatory agents, anti-allergic compounds and in stem cell research is also presented, along with an overview of the medicinal applications of plant-derived compounds. Biotechnology of Bioactive Compounds will be an informative text for undergraduate and graduate students of bio-medicinal chemistry who are keen to explore the potential of bioactive natural products. It also provides useful information for scientists working in various research fields where natural products have a primary role.

Proceedings of the Xth International Symposium on the Processing Tomato

Proceedings of the Xth International Symposium on the Processing Tomato
Author: Abdellatif B'Chir,Sophie Colvine
Publsiher: Unknown
Total Pages: 350
Release: 2007
ISBN: 1928374650XXX
Category: Tomatoes
Language: EN, FR, DE, ES & NL

Proceedings of the Xth International Symposium on the Processing Tomato Book Excerpt:

The Economics of Food Loss in the Produce Industry

The Economics of Food Loss in the Produce Industry
Author: Travis Minor,Suzanne Thornsbury,Ashok K. Mishra
Publsiher: Routledge
Total Pages: 312
Release: 2019-12-20
ISBN: 042955916X
Category: Business & Economics
Language: EN, FR, DE, ES & NL

The Economics of Food Loss in the Produce Industry Book Excerpt:

Food loss is a serious issue in the United States. It affects all aspects of the supply chain, from farmers to consumers. While much is already known about loss at the consumer level, our understanding of the amount of food that never makes it to this stage is more limited. The Economics of Food Loss in the Produce Industry focuses on the economics of food loss as they apply to on-farm produce production, and the losses that are experienced early. The book both analyses current food loss literature and presents new empirical research. It draws lessons from those who have encountered these issues by focusing on how past regional or national estimates of food loss have been conducted with varying degrees of success. It includes chapters on several themes: understanding food loss from an economic perspective; efforts to measure food loss; case studies across commodities within the produce industry; and economic risks and opportunities. The commodity case studies provide detailed discussion of factors impacting changes in loss levels within the produce industry, and a wealth of knowledge on strategies and contexts is developed. The book concludes by identifying critical knowledge gaps and establishing future priorities. This book serves as an essential reference guide for academics, researchers, students, legislative liaisons, non-profit associations, and think tank groups in agriculture and agricultural economics.

Rheology and Quality Research of Cereal Based Food

Rheology and Quality Research of Cereal Based Food
Author: Anabela Raymundo,María Dolores Torres,Isabel Sousa
Publsiher: MDPI
Total Pages: 132
Release: 2021-06-21
ISBN: 3036505040
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Rheology and Quality Research of Cereal Based Food Book Excerpt:

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.

Natural Product Extraction 2nd edn

Natural Product Extraction 2nd edn
Author: Mauricio A. Rostagno,Juliana M. Prado
Publsiher: Royal Society of Chemistry
Total Pages: 757
Release: 2022-07-20
ISBN: 1839162643
Category: Science
Language: EN, FR, DE, ES & NL

Natural Product Extraction 2nd edn Book Excerpt:

Natural Product Extraction presents an updated review of the more environmentally benign techniques available for the extraction of natural products.

Sustainability of the Food System

Sustainability of the Food System
Author: Noelia Betoret,Ester Betoret
Publsiher: Academic Press
Total Pages: 216
Release: 2020-01-31
ISBN: 0128182946
Category: Political Science
Language: EN, FR, DE, ES & NL

Sustainability of the Food System Book Excerpt:

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability. Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability. Addresses global sustainability as a three-dimensional concept Describes the use and recovery of crops with high content in bioactive compounds as a preliminary and necessary step to achieve food sovereignty Presents advances in the development of environmentally friendly food processes that reduce and revalue food waste and byproducts Considers the development of functional foods with innovative food technologies that increase the bioavailability of nutrients and bioactive compounds to achieve social and economic sustainability

Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels Chemicals and Polymers

Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels  Chemicals  and Polymers
Author: Shang-Tian Yang,Hesham El-Ensashy,Nuttha Thongchul
Publsiher: John Wiley & Sons
Total Pages: 488
Release: 2013-05-24
ISBN: 1118641949
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels Chemicals and Polymers Book Excerpt:

For researchers already familiar with biomass conversion technologies and for professionals in other fields, such as agriculture, food, and chemical industries, here is a comprehensive review of the emerging biorefinery industry. The book's content has been conveniently organized according to technologies (biomass feedstock and pretreatment, hydrolytic enzymes in biorefinery, and biofuels), with each chapter highlighting an important biobased industrial product. For undergraduate and graduate students, the book is a thorough introduction to biorefinery technologies.

Advances in Food Extrusion Technology

Advances in Food Extrusion Technology
Author: Medeni Maskan,Aylin Altan
Publsiher: CRC Press
Total Pages: 412
Release: 2016-04-19
ISBN: 1439815216
Category: Science
Language: EN, FR, DE, ES & NL

Advances in Food Extrusion Technology Book Excerpt:

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t