Muutke küpsiste eelistusi

E-raamat: Food Wastes and By-products: Nutraceutical and Health Potential

Edited by (Universidad Autonoma de Queretaro, Mexico), Edited by , Edited by (Universidad Autonoma de Queretaro, Mexico)
  • Formaat: EPUB+DRM
  • Ilmumisaeg: 18-Nov-2019
  • Kirjastus: Wiley-Blackwell
  • Keel: eng
  • ISBN-13: 9781119534129
Teised raamatud teemal:
  • Formaat - EPUB+DRM
  • Hind: 203,71 €*
  • * hind on lõplik, st. muud allahindlused enam ei rakendu
  • Lisa ostukorvi
  • Lisa soovinimekirja
  • See e-raamat on mõeldud ainult isiklikuks kasutamiseks. E-raamatuid ei saa tagastada.
  • Raamatukogudele
Food Wastes and By-products: Nutraceutical and Health PotentialSuurem pilt
  • Formaat: EPUB+DRM
  • Ilmumisaeg: 18-Nov-2019
  • Kirjastus: Wiley-Blackwell
  • Keel: eng
  • ISBN-13: 9781119534129
Teised raamatud teemal:

DRM piirangud

  • Kopeerimine (copy/paste):

    ei ole lubatud

  • Printimine:

    ei ole lubatud

  • Kasutamine:

    Digitaalõiguste kaitse (DRM)
    Kirjastus on väljastanud selle e-raamatu krüpteeritud kujul, mis tähendab, et selle lugemiseks peate installeerima spetsiaalse tarkvara. Samuti peate looma endale  Adobe ID Rohkem infot siin. E-raamatut saab lugeda 1 kasutaja ning alla laadida kuni 6'de seadmesse (kõik autoriseeritud sama Adobe ID-ga).

    Vajalik tarkvara
    Mobiilsetes seadmetes (telefon või tahvelarvuti) lugemiseks peate installeerima selle tasuta rakenduse: PocketBook Reader (iOS / Android)

    PC või Mac seadmes lugemiseks peate installima Adobe Digital Editionsi (Seeon tasuta rakendus spetsiaalselt e-raamatute lugemiseks. Seda ei tohi segamini ajada Adober Reader'iga, mis tõenäoliselt on juba teie arvutisse installeeritud )

    Seda e-raamatut ei saa lugeda Amazon Kindle's. 

"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"--

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.

List of Contributors xv
1 CereaL/Grain By-products 1(34)
Norma Julieta Salazar-Lopez
Maribel Ovando-Martinez
J. Abraham Dominguez-Avila
1.1 Introduction
1(1)
1.2 Global Production of Cereals and Crop Residues
2(3)
1.3 Cereal Processing and Production of By-products
5(4)
1.3.1 Cereals Morphology and Composition
5(1)
1.3.2 Cereal Grains Processing
6(5)
1.3.2.1 Milling
6(1)
1.3.2.2 Dry Milling
6(1)
1.3.2.3 Wet Milling
6(1)
1.3.2.4 Pearling
7(1)
1.3.2.5 Malting
8(1)
1.3.2.6 Fermentation
8(1)
1.3.2.7 Others
9(1)
1.4 Cereal Grains By-products
9(2)
1.5 Nutraceutical from Cereal/Grain By-products
11(7)
1.5.1 Classification of Nutraceutical Ingredients in Cereal By-products
12(6)
1.5.1.1 Polyphenols
12(4)
1.5.1.2 Carotenoids
16(1)
1.5.1.3 Dietary Fiber
16(1)
1.5.1.4 Prebiotics
17(1)
1.5.1.5 Lipids and Fatty Acids
17(1)
1.5.1.6 Proteins
18(1)
1.5.1.7 Starch
18(1)
1.6 Health Potential of Cereal/Grain By-products
18(7)
1.6.1 Non-Communicable Diseases
18(56)
1.6.1.1 Dyslipidemia and Cardiovascular Effect
18(4)
1.6.1.2 Diabetes
22(1)
1.6.1.3 Anticancer Effect
23(2)
1.7 Current and Future Perspectives
25(1)
1.8 Concluding Remarks
26(1)
References
26(9)
2 Enrichment and Utilization of Thin Stillage By-products 35(24)
Timothy J. Tse
Martin J.T. Reaney
2.1 Introduction
35(2)
2.2 Endemic Bacteria in Wheat-Based Thin Stillage
37(2)
2.3 Protein and Organic Solute Concentration in Thin Stillage
39(4)
2.4 Bacteriocins
43(3)
2.5 Separation and Purification of Bacteriocins
46(1)
2.6 Conclusion
47(1)
References
48(11)
3 Pulse By-products 59(34)
Ivan Luzardo-Ocampo
M. Liceth Cuellar-Nunez
B. Dave Oomah
Guadalupe Loarca-Pina
3.1 Introduction
59(3)
3.2 Beans By-products
62(6)
3.3 Pea (Pisum sativum) By-products
68(3)
3.4 Chickpea (Cicer arietinum) and Lentil (Lens culinaris) By-products
71(1)
3.5 Lupin (Lupinus) By-products
72(2)
3.6 Other Pulse By-products
74(4)
3.6.1 Pigeon Pea (Cajanus cajan L.)
74(1)
3.6.2 Broad Beans (Vicia faba)
75(3)
3.7 Concluding Remarks
78(8)
References
86(7)
4 Aquafaba, from Food Waste to a Value-Added Product 93(34)
Rana Mustafa
Martin J.T. Reaney
4.1 Introduction
93(1)
4.2 Plant-based Dairy and Eggs Replacement
94(1)
4.3 History of Use and Etymology
95(1)
4.4 Composition of Chickpea and Aquafaba
96(2)
4.5 Anti-nutritional Compounds
98(3)
4.5.1 Protein Anti-nutritional Compounds
100(1)
4.5.2 Nonprotein Anti-nutritional Compounds
100(1)
4.6 Functional Properties
101(7)
4.6.1 Water Holding Capacity and Oil Holding Capacity
102(1)
4.6.2 Emulsion Stabilizer
103(1)
4.6.3 Foaming Properties
104(3)
4.6.4 Gelling and Thickening Properties
107(1)
4.7 Factors Affecting Functional Properties
108(4)
4.7.1 Effect of Cultivars and Genotypes
108(2)
4.7.2 Effect of Processing Methods
110(2)
4.8 Environmental Impact
112(1)
4.9 Value-added Products for the Food and Pharmaceutical Industries
113(2)
4.10 Current and Future Perspectives
115(1)
4.11 Conclusion
116(1)
References
116(11)
5 Brazilian (North and Northeast) Fruit By-Products 127(32)
Larissa Morals Ribeiro DA Silva
Paulo Henrique Machado de Sousa
Luiz Bruno de Sousa Sabina
Giovana Matias do Prado
Lucicleia Barros Vasconcelos Torres
Geraldo Arraes Maia
Raimundo Wilane de Figueiredo
Nagila Maria Pontes Silva Ricardo
5.1 Introduction
127(4)
5.2 Coproducts" Origin
131(1)
5.3 Types of Waste Processing
131(1)
5.4 Bioactive Compounds
132(9)
5.4.1 Vitamin C
133(1)
5.4.2 Phenolic Compounds
134(2)
5.4.3 Antioxidant Activity in Fruit Coproducts
136(5)
5.4.4 Phytosterols in Fruit Coproducts
141(1)
5.5 Brazilian Fruit By-products from the North and Northeast as a Source of Colorants
141(3)
5.6 Brazilian North and Northeast Fruit By-products as Source of Polysaccharides
144(1)
5.7 Brazilian North and Northeast Fruit By-products as Source of Fibers
145(4)
5.8 Conclusions
149(1)
References
149(10)
6 Health Benefits of Mango By-products 159(34)
Abraham Wall-Medrano
Francisco J. Olivas-Aguirre
Jesus F. Ayala-Zavala
J. Abraham Dominguez-Avila
Gustavo A. Gonzalez-Aguilar
Luz A. Herrera-Cazares
Marcelo Gaytan-Martinez
6.1 Introduction
159(2)
6.2 Mango Agro wastes and Industrial By-products
161(4)
6.2.1 Impacts of Generating Mango Wastes and By-products
162(2)
6.2.1.1 Economic Impact
163(1)
6.2.1.2 Environmental Impact
163(1)
6.2.2 Research and Development (R&D)
164(1)
6.3 Nutritional and Functional Value of Mango Wastes and By-products
165(6)
6.3.1 Nutritional and Functional Value of Mango Wastes and By-products
165(5)
6.3.1.1 Macro/Micronutrients
165(1)
6.3.1.2 Dietary Fiber
166(2)
6.3.1.3 Phenolic Compounds
168(2)
6.3.2 Metabolic Fate of Phytochemicals from Mango By-products
170(1)
6.4 Potential Health Benefits of Mango Wastes and By-products
171(11)
6.4.1 Infectious Diseases
171(5)
6.4.1.1 Antibiotic Effect: Planktonic Cells
172(2)
6.4.1.2 Antibiotic Effect: Biofilms
174(2)
6.4.1.3 Prebiotic Effects
176(1)
6.4.2 Noncommunicable Chronic Diseases (NCCDs)
176(18)
6.4.2.1 Obesity
177(1)
6.4.2.2 Diabetes Mellitus
177(2)
6.4.2.3 Cardiovascular Diseases (CVDs)
179(1)
6.4.2.4 Cancer
180(1)
6.4.2.5 Inflammatory Diseases
181(1)
6.4.2.6 Neurological Diseases
182(1)
Acknowledgements
182(1)
References
183(10)
7 Citrus Waste Recovery for Sustainable Nutrition and Health 193(30)
Adriana Maite Fernandez-Fernandez
Eduardo Dellacassa
Alejandra Medrano-Fernandez
Maria Dolores Del Castillo
7.1 Introduction
193(1)
7.2 Citrus By-products: Natural Sources of Health-Promoting Food Ingredients
194(6)
7.2.1 Polyphenols
196(2)
7.2.2 Antioxidant dietary fiber
198(2)
7.3 Health-Promoting Effects
200(8)
7.4 Food Applications
208(2)
7.5 Safety
210(1)
7.6 Conclusions
210(1)
Acknowledgments
210(1)
References
211(12)
8 Vegetable By-products 223(44)
L. Gabriela Espinosa-Alonso
Maribel Valdez-Morales
Xochitl Aparicio- Fernandez
Sergio Medina-Godoy
Fidel Guevara-Lora
8.1 Introduction
223(3)
8.2 Global and/or by Region Vegetable Food Production and Postharvest Waste
226(5)
8.2.1 Tomato
227(2)
8.2.2 Chili
229(1)
8.2.3 Broccoli and Cauliflower
229(1)
8.2.4 Zucchini
230(1)
8.2.5 Cucumber
230(1)
8.3 Global and/or Regional Vegetable Industrialization and By-Product Generation
231(5)
8.3.1 Tomato
231(1)
8.3.2 Chili
232(3)
8.3.3 Broccoli and Cauliflower
235(1)
8.4 Nutraceutical Composition
236(6)
8.4.1 Tomato
236(1)
8.4.2 Chili
237(1)
8.4.3 Broccoli and Cauliflower
238(1)
8.4.4 Zucchini
239(2)
8.4.5 Cucumber
241(1)
8.5 Proven Nutraceutical In Vitro and In Vivo Bioactivity
242(9)
8.5.1 Tomato
242(1)
8.5.2 Chili
243(2)
8.5.3 Broccoli and Cauliflower
245(1)
8.5.4 Zucchini
245(2)
8.5.4.1 Fruit
245(1)
8.5.4.2 Peel
246(1)
8.5.4.3 Leaves and Stems
247(1)
8.5.5 Cucumber
247(6)
8.5.5.1 Fruit
248(1)
8.5.5.2 Seeds
249(1)
8.5.5.3 Peel
250(1)
8.5.5.4 Leaves and Stems
250(1)
8.6 Methods and Strategies Used by the Food Sector and Other Industries
251(2)
8.7 Commercialization or Transformation in Value-Added Products
253(3)
8.7.1 Tomato
253(1)
8.7.2 Seed Chili
254(1)
8.7.3 Broccoli and Cauliflower
255(1)
8.7.4 Zucchini
256(1)
Acknowledgments
256(1)
References
256(11)
9 Flaxseed By-products 267(24)
B. Dave Oomah
9.1 Introduction
267(2)
9.2 Flaxseed Protein
269(7)
9.2.1 Extraction
269(3)
9.2.2 Composition
272(1)
9.2.3 Amino Acid Profile
273(2)
9.2.4 Product Application
275(1)
9.3 Advanced Processing
276(1)
9.4 Mucilage
277(1)
9.5 Current Trends and Perspectives
278(5)
Acknowledgments
283(1)
References
283(8)
10 Seed Hull Utilization 291(36)
E.E. Martinez-Soberanes
R. Mustafa
Martin J.T. Reaney
W.J. Zhang
10.1 Introduction
291(1)
10.2 Seed Hull Production
292(2)
10.3 Seed Hull Composition
294(10)
10.3.1 Dietary Fiber (DF)
295(2)
10.3.2 Phytochemicals
297(6)
10.3.3 Protein and Other Minor Components
303(1)
10.4 Dehulling Technology
304(4)
10.4.1 Seed Dehulling
304(1)
10.4.2 Dehulling Technology
305(3)
10.5 Recovery of Compounds from Seed Hull
308(8)
10.5.1 Traditional Solvent Extraction
309(1)
10.5.2 Ultrasonic-Assisted Extraction
310(2)
10.5.3 Microwave-Assisted Extraction
312(1)
10.5.4 Supercritical Fluid Extraction
313(1)
10.5.5 Membrane Separation
314(2)
10.5.6 Seed Hull in Value-Added Food Products
316(1)
10.6 Prospects and Challenges
316(1)
References
317(10)
11 Health Benefits of Spent Coffee Grounds 327(26)
Norma Julieta Salazar-Lopez
Carlos Vladimir Lopez-Rodriguez
Diego Antonio Hernandez-Montoya
Rocio Campos-Vega
11.1 Introduction
327(1)
11.2 Coffea Arabica L. Generalities
328(1)
11.3 Coffee Processing and By-products
329(2)
11.3.1 Coffee Husks
330(1)
11.3.2 Coffee Pulp
330(1)
11.3.3 Coffee Silverskin
331(1)
11.3.4 Spent Coffee Grounds
331(1)
11.4 Physicochemical Characteristics in SCG
331(2)
11.5 Nutritional Properties of SCG
333(5)
11.5.1 Carbohydrates
334(2)
11.5.2 Proteins
336(1)
11.5.3 Lipids
336(1)
11.5.4 Minerals
337(1)
11.5.5 Feed Quality
337(1)
11.6 Nutraceuticals in SCG
338(3)
11.6.1 Dietary Fiber
339(1)
11.6.2 Resistant Starch
339(1)
11.6.3 Antioxidant Compounds
340(1)
11.6.4 Antioxidant Dietary Fiber
341(1)
11.7 Health Benefits of Spent Coffee Grounds
341(7)
11.7.1 Weight Management and Obesity
342(2)
11.7.2 Cardiovascular Diseases
344(1)
11.7.3 Gastrointestinal Diseases
345(1)
11.7.4 Cancer
346(2)
References
348(5)
12 Health Benefits of Silverskin 353(20)
Amaia Iriondo-DeHond
Teresa Herrera
Maria Dolores Del Castillo
12.1 Introduction
353(5)
12.2 Improvement of Gastrointestinal Health
358(1)
12.3 Prevention of Metabolic Disorders
359(4)
12.3.1 Obesity and Dyslipemia
360(2)
12.3.2 Diabetes
362(1)
12.4 Improvement of Skin Health
363(3)
12.5 Conclusions
366(1)
Acknowledgements
366(1)
References
367(6)
13 Cocoa By-products 373(40)
Karen Haydee Nieto Figueroa
Nancy Viridiana Mendoza Garcia
Rocio Campos-Vega
13.1 Introduction
373(3)
13.2 Cocoa Bean Shell
376(10)
13.2.1 Chemical Composition
376(1)
13.2.2 Nutraceutical Composition
377(4)
13.2.2.1 Dietary Fiber
377(1)
13.2.2.2 Phenolic Compounds
378(1)
13.2.2.3 Methylxanthines
379(1)
13.2.2.4 Other Compounds
380(1)
13.2.3 Applications
381(5)
13.2.3.1 Feedstuff
381(1)
13.2.3.2 Agriculture
382(1)
13.2.3.3 Biofuels
382(1)
13.2.3.4 Adsorbent
382(1)
13.2.3.5 Dye
383(1)
13.2.3.6 Food Products
383(1)
13.2.3.7 Cocoa Shell Tea
383(1)
13.2.3.8 Cocoa Hulls Polyphenols as a Functional Ingredient for Bakery Applications
383(1)
13.2.3.9 Bio-Recyclable Paper Packaging
384(1)
13.2.3.10 Cocoa Shell Extracts
384(2)
13.3 Cocoa Pod Husk
386(10)
13.3.1 Chemical Composition
387(1)
13.3.2 Drying Methods
387(1)
13.3.3 Nutraceutical Composition
388(5)
13.3.3.1 Dietary Fiber
388(2)
13.3.3.2 Antioxidants
390(1)
13.3.3.3 Theobromine
391(1)
13.3.3.4 Other Compounds
392(1)
13.3.4 Applications
393(3)
13.3.4.1 Animal Feed
393(1)
13.3.4.2 Soap Making
394(1)
13.3.4.3 Activated Carbon
394(1)
13.3.4.4 Fertilizer and Soil Organic Matter
394(1)
13.3.4.5 Paper Making
395(1)
13.3.4.6 Biofuels and Chemical Industry
395(1)
13.3.4.7 Gums
396(1)
13.3.4.8 Source of Enzymes
396(1)
13.4 Cocoa Mucilage/Pulp/Sweating
396(6)
13.4.1 Chemical Composition
397(1)
13.4.2 Nutraceutical Composition
398(1)
13.4.2.1 Dietary Fiber
398(1)
13.4.2.2 Phenolic Content
398(1)
13.4.3 Applications
399(3)
13.4.3.1 Cocoa Juice
399(1)
13.4.3.2 Cocoa Alcoholic Products
399(1)
13.4.3.3 Pectin
400(1)
13.4.3.4 Marmalade
400(1)
13.4.3.5 Cocoa Jelly
401(1)
13.4.3.6 Other Products
401(1)
13.5 Technological Properties of Cocoa By-products
402(1)
13.5.1 Water (WHC)- and Oil (OHC)-Holding and Swelling Capacities (SWC)
402(1)
13.6 Concluding Remarks
402(1)
References
403(10)
14 Emerging and Potential Bio-Applications of Agro-Industrial By-products Through Implementation of Nanobiotechnology 413
Hayde Azeneth Vergara-Castaneda
Gabriel Luna-Barcenas
Hector Pool
14.1 Introduction
413(1)
14.2 Green Synthesis of Metallic Nanoparticles Mediated by Agro-Industrial Wastes
414(11)
14.2.1 Gold Nanoparticles
417(2)
14.2.2 Silver Nanoparticles
419(3)
14.2.3 Quantum Dots
422(3)
14.3 Agro-Industrial Wastes as Platforms for Biofunctional Nanocomposite Production
425(6)
14.4 Nano-Drug Delivery Systems for Encapsulation, Protection, and Controlled Release of Bioactive Agents Extracted from Agro-Industrial Wastes
431(4)
14.5 Concluding Remarks
435(1)
References
436(9)
Index
445
DR. ROCIO CAMPOS-VEGA is Researcher-Professor, Universidad Autónoma de Querétaro, Santiago de Querétaro, Mexico, and is part of Mexico's National Research System.

DR. B. DAVE OOMAH is a retired research scientist formerly responsible for crop utilization in the National Bioproducts and Bioprocessing Program at Agriculture and Agri-Food Canada.

DR. HAYDÉ AZENETH VERGARA-CASTAÑEDA is Researcher-Professor, Universidad Autónoma de Querétaro, Santiago de Querétaro, Mexico, and is part of Mexico's National Research System.
Lisainfo e-raamatute kohta Lisainfo e-raamatute kohta
Püsilink: https://www.kriso.ee/db/97811195341296e.html
Märksõnad: