{"product_id":"food-processing-by-products-and-their-utilization-isbn-9781118432884","title":"Food Processing By-Products and their Utilization","description":"\u003cp\u003e\u003cb\u003eFood Processing By-Products and their Utilization\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAn 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\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Processing By-Products and their Utilization\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Processing By-Products and their Utilization\u003c\/i\u003e 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eThe first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications\u003c\/li\u003e \u003cli\u003eConcentrates 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\u003c\/li\u003e \u003cli\u003eFocuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods\u003c\/li\u003e \u003cli\u003ePart of the \"IFST \u003ci\u003eAdvances in Food Science\u003c\/i\u003e\" series, co-published with the Institute of Food Science and Technology (UK) \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003eAbout the IFST Advances in Food Science Book Series xvii\u003c\/p\u003e \u003cp\u003eList of Contributors xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Food Processing By-Products and their Utilization: Introduction 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAnil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Food Processing Wastes and By-Products for Industrial Applications 2\u003c\/p\u003e \u003cp\u003e1.3 By-Products from Cereal Processing Industries 2\u003c\/p\u003e \u003cp\u003e1.4 Fruits and Vegetables By-Products 3\u003c\/p\u003e \u003cp\u003e1.5 By-Products from the Meat and Poultry Processing Industries 5\u003c\/p\u003e \u003cp\u003e1.6 Seafood Processing By-Products 6\u003c\/p\u003e \u003cp\u003e1.7 By-Products from the Dairy Processing Industries 7\u003c\/p\u003e \u003cp\u003e1.8 Conclusion 7\u003c\/p\u003e \u003cp\u003eReferences 7\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Fruit Processing By-Products: A Rich Source for Bioactive Compounds and Value Added Products 11\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMedina-Meza Ilce Gabriela, and Ganjyal Girish\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 11\u003c\/p\u003e \u003cp\u003e2.2 Phenolic Compounds as Functional foods 12\u003c\/p\u003e \u003cp\u003e2.2.1 Phenolic Acids 12\u003c\/p\u003e \u003cp\u003e2.2.2 Flavonoids 13\u003c\/p\u003e \u003cp\u003e2.2.3 Tannins 14\u003c\/p\u003e \u003cp\u003e2.2.4 Stilbenes and Lignans 15\u003c\/p\u003e \u003cp\u003e2.3 Fruit By-Products Sources 15\u003c\/p\u003e \u003cp\u003e2.3.1 Agro-Industrial By-Products 15\u003c\/p\u003e \u003cp\u003e2.4 Dietary Fibers-Rich By-Products 18\u003c\/p\u003e \u003cp\u003e2.4.1 Hemicelluloses 19\u003c\/p\u003e \u003cp\u003e2.4.2 Pectins 19\u003c\/p\u003e \u003cp\u003e2.5 Value-Added Products from Fruit By-Products 19\u003c\/p\u003e \u003cp\u003e2.5.1 Meat Products 19\u003c\/p\u003e \u003cp\u003e2.5.2 Dairy Products 20\u003c\/p\u003e \u003cp\u003e2.5.3 Baking Products 20\u003c\/p\u003e \u003cp\u003e2.5.4 Ready-To-Eat Products 20\u003c\/p\u003e \u003cp\u003e2.6 Future Perspectives 21\u003c\/p\u003e \u003cp\u003eReferences 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Utilization of Waste from Tropical Fruits 27\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eH.K. Sharma and Mandeep Kaur\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 27\u003c\/p\u003e \u003cp\u003e3.1.1 Waste Utilization and Challenges 28\u003c\/p\u003e \u003cp\u003e3.2 Pineapple 29\u003c\/p\u003e \u003cp\u003e3.2.1 Bioethanol 30\u003c\/p\u003e \u003cp\u003e3.2.2 Biogas 31\u003c\/p\u003e \u003cp\u003e3.2.3 Bromelain 31\u003c\/p\u003e \u003cp\u003e3.2.4 Cellulase 32\u003c\/p\u003e \u003cp\u003e3.2.5 Citric Acid 33\u003c\/p\u003e \u003cp\u003e3.2.6 Extruded Product 33\u003c\/p\u003e \u003cp\u003e3.2.7 Jam 34\u003c\/p\u003e \u003cp\u003e3.2.8 Lactic Acid 34\u003c\/p\u003e \u003cp\u003e3.2.9 Animal Feed 34\u003c\/p\u003e \u003cp\u003e3.3 Guava 35\u003c\/p\u003e \u003cp\u003e3.3.1 Pectin 36\u003c\/p\u003e \u003cp\u003e3.3.2 Juice Fortified with Dietary Fibre 37\u003c\/p\u003e \u003cp\u003e3.3.3 Alcoholic Fermentation 37\u003c\/p\u003e \u003cp\u003e3.3.4 Use in Bakery Industry 38\u003c\/p\u003e \u003cp\u003e3.3.5 Single Cell Protein 38\u003c\/p\u003e \u003cp\u003e3.3.6 Lycopene 38\u003c\/p\u003e \u003cp\u003e3.3.7 Utilization as Feed 39\u003c\/p\u003e \u003cp\u003e3.4 Papaya 40\u003c\/p\u003e \u003cp\u003e3.4.1 Papaya Seeds as Antioxidants 41\u003c\/p\u003e \u003cp\u003e3.4.2 Extraction of Papain 42\u003c\/p\u003e \u003cp\u003e3.4.3 Extraction of Oil from Seeds 43\u003c\/p\u003e \u003cp\u003e3.4.4 Alcohol and Vinegar 43\u003c\/p\u003e \u003cp\u003e3.4.5 Utilization of Seed Flour for Food Enrichment 43\u003c\/p\u003e \u003cp\u003e3.4.6 Carboxymethyl Cellulose (CMC) 44\u003c\/p\u003e \u003cp\u003e3.4.7 Single Cell Protein 44\u003c\/p\u003e \u003cp\u003e3.5 Summary and Future Trends 45\u003c\/p\u003e \u003cp\u003eReferences 45\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Valorization of Vegetable Wastes 53\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eTaslima Ayesha Aktar Nasrin and Md. Abdul Matin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 53\u003c\/p\u003e \u003cp\u003e4.2 Losses of Vegetables from Production to Consumption 54\u003c\/p\u003e \u003cp\u003e4.3 Extent of Vegetable Losses 54\u003c\/p\u003e \u003cp\u003e4.4 Reasons and Overall Prevention of Vegetable Wastes 55\u003c\/p\u003e \u003cp\u003e4.4.1 Production Exceeds Demand 56\u003c\/p\u003e \u003cp\u003e4.4.2 Premature Harvesting 56\u003c\/p\u003e \u003cp\u003e4.4.3 Strict Quality Standards 56\u003c\/p\u003e \u003cp\u003e4.4.4 Poor Storage Facilities 57\u003c\/p\u003e \u003cp\u003e4.4.5 Unsafe Vegetables 57\u003c\/p\u003e \u003cp\u003e4.4.6 Throwing Rather than Using or Re-using 57\u003c\/p\u003e \u003cp\u003e4.4.7 Lack of Processing Facilities 57\u003c\/p\u003e \u003cp\u003e4.4.8 Wide Range of Products\/Brands 58\u003c\/p\u003e \u003cp\u003e4.4.9 Inadequate Market Systems 58\u003c\/p\u003e \u003cp\u003e4.4.10 Abundance and Consumer Attitudes 58\u003c\/p\u003e \u003cp\u003e4.5 Loss Quantification of Some Important Vegetables after Harvest 59\u003c\/p\u003e \u003cp\u003e4.5.1 Cabbage 59\u003c\/p\u003e \u003cp\u003e4.5.2 Cauliflower 59\u003c\/p\u003e \u003cp\u003e4.5.3 Broccoli 59\u003c\/p\u003e \u003cp\u003e4.5.4 Sweet Corn 59\u003c\/p\u003e \u003cp\u003e4.5.5 Carrots 60\u003c\/p\u003e \u003cp\u003e4.5.6 Beetroot 60\u003c\/p\u003e \u003cp\u003e4.5.7 Lettuce 60\u003c\/p\u003e \u003cp\u003e4.5.8 Capsicums 60\u003c\/p\u003e \u003cp\u003e4.5.9 Beans 60\u003c\/p\u003e \u003cp\u003e4.6 Utilization of Vegetable Wastes 61\u003c\/p\u003e \u003cp\u003e4.6.1 Utilization of Wastes by Priority Basis 61\u003c\/p\u003e \u003cp\u003e4.6.2 Vegetable Demand should be Increased 62\u003c\/p\u003e \u003cp\u003e4.6.3 Vegetables for Better Health 62\u003c\/p\u003e \u003cp\u003e4.6.4 Bio Gas and Electricity Generation from Vegetable Wastes 63\u003c\/p\u003e \u003cp\u003e4.6.5 Bioactive Compounds Extraction from Vegetable Wastes 64\u003c\/p\u003e \u003cp\u003e4.6.6 Increment of Bioactive Compounds in Vegetables 66\u003c\/p\u003e \u003cp\u003e4.6.7 Bioactive Compounds Affected by Stimulators 67\u003c\/p\u003e \u003cp\u003e4.6.8 Extraction Techniques of Bioactive Compounds 70\u003c\/p\u003e \u003cp\u003e4.6.9 Dietary Fibres from Vegetable Waste 73\u003c\/p\u003e \u003cp\u003e4.6.10 Resistant Starch from Vegetable Waste 75\u003c\/p\u003e \u003cp\u003e4.6.11 Vegetable Waste as Vermicomposting Agent 76\u003c\/p\u003e \u003cp\u003e4.6.12 Biofuel and Biochar from Vegetable Waste 76\u003c\/p\u003e \u003cp\u003e4.6.13 Fish Food from Vegetable Waste 77\u003c\/p\u003e \u003cp\u003e4.6.14 Aquaponic using Vegetable Waste 78\u003c\/p\u003e \u003cp\u003e4.6.15 Waste as Animal Feed 78\u003c\/p\u003e \u003cp\u003e4.6.16 Activated Carbon from Vegetable Waste 80\u003c\/p\u003e \u003cp\u003e4.6.17 Biodegradable Plastic 80\u003c\/p\u003e \u003cp\u003e4.6.18 Vegetable Wastes as Substrates in Citric Acid Production 80\u003c\/p\u003e \u003cp\u003e4.7 Conclusion 81\u003c\/p\u003e \u003cp\u003eReferences 81\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Application of Food By-Products in Medical and Pharmaceutical Industries 89\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMuhammad Bilal Sadiq, Manisha Singh, and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 89\u003c\/p\u003e \u003cp\u003e5.2 Agroindustry By-Products and Potential Recovery of Bioactive Compounds 90\u003c\/p\u003e \u003cp\u003e5.2.1 Fruits 90\u003c\/p\u003e \u003cp\u003e5.2.2 Vegetables 94\u003c\/p\u003e \u003cp\u003e5.3 By-Products from Animal Origin 96\u003c\/p\u003e \u003cp\u003e5.3.1 By-Products from Meat Processing 96\u003c\/p\u003e \u003cp\u003e5.3.2 Fish and Seafood Processing 99\u003c\/p\u003e \u003cp\u003e5.4 Conclusion 103\u003c\/p\u003e \u003cp\u003eReferences 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products 111\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSeema Medhe, Manisha Anand, and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 111\u003c\/p\u003e \u003cp\u003e6.2 Dietary Fiber from Food Processing By-Products 112\u003c\/p\u003e \u003cp\u003e6.2.1 Structural Features of Dietary Fiber 112\u003c\/p\u003e \u003cp\u003e6.2.2 Technological Functionality of Dietary Fiber 113\u003c\/p\u003e \u003cp\u003e6.2.3 Health Benefits of Dietary Fibers 114\u003c\/p\u003e \u003cp\u003e6.2.4 Dietary Fiber from Fruits and Vegetables 115\u003c\/p\u003e \u003cp\u003e6.2.5 Dietary Fiber from Legumes 116\u003c\/p\u003e \u003cp\u003e6.2.6 Dietary Fiber from Cereals 117\u003c\/p\u003e \u003cp\u003e6.2.7 Coffee, Tea and Cocoa 118\u003c\/p\u003e \u003cp\u003e6.2.8 Spices 119\u003c\/p\u003e \u003cp\u003e6.2.9 Utilization of Dietary Fiber in Different Food Industries 119\u003c\/p\u003e \u003cp\u003e6.3 Dietary Proteins and Peptides from Food Processing By-Products 120\u003c\/p\u003e \u003cp\u003e6.3.1 Oil Seed Processing By-Products Valorization to Produce Proteins 120\u003c\/p\u003e \u003cp\u003e6.3.2 Proteins from Dairy Waste 123\u003c\/p\u003e \u003cp\u003e6.3.3 Proteins from Sugar Industry Waste 124\u003c\/p\u003e \u003cp\u003e6.3.4 Proteins from Marine Waste 124\u003c\/p\u003e \u003cp\u003e6.3.5 Antimicrobial Peptides from Marine By-Products 125\u003c\/p\u003e \u003cp\u003e6.3.6 Peptides from Meat and Meat Processing Waste 125\u003c\/p\u003e \u003cp\u003e6.4 Dietary Essential Fatty Acids 126\u003c\/p\u003e \u003cp\u003e6.4.1 Health Benefits of Omega Fatty Acids 127\u003c\/p\u003e \u003cp\u003e6.4.2 Essential Fatty Acids from Marine Waste 127\u003c\/p\u003e \u003cp\u003e6.4.3 Methods of Extraction of Omega Fatty Acid 127\u003c\/p\u003e \u003cp\u003eReferences 129\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Prebiotics and Dietary Fibers from Food Processing By-Products 137\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSantad Wichienchot and Wan Rosli Bin Wan Ishak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 137\u003c\/p\u003e \u003cp\u003e7.2 Oligosaccharides from Food Processing By-Products 140\u003c\/p\u003e \u003cp\u003e7.2.1 Pectic Oligosaccharide (POS) 140\u003c\/p\u003e \u003cp\u003e7.2.2 Xylo-Oligosaccharide (XOS) 143\u003c\/p\u003e \u003cp\u003e7.2.3 Chito-Oligosaccharide (COS) 146\u003c\/p\u003e \u003cp\u003e7.2.4 Inulin and Fructo-Oligosaccharide (FOS) 148\u003c\/p\u003e \u003cp\u003e7.2.5 Soybean Oligosaccharide (SOS) 151\u003c\/p\u003e \u003cp\u003e7.3 Polysaccharides from Food Processing and Agricultural By-Products 155\u003c\/p\u003e \u003cp\u003e7.3.1 β-Glucans 155\u003c\/p\u003e \u003cp\u003e7.3.2 Non-Starch Dietary Fibers 158\u003c\/p\u003e \u003cp\u003e7.3.3 Resistant Starch 162\u003c\/p\u003e \u003cp\u003e7.4 Conclusion 164\u003c\/p\u003e \u003cp\u003eReferences 165\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Utilization of By-Products from Food Processing as Biofertilizers and Biopesticides 175\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAvishek Datta, Hayat Ullah, and Zannatul Ferdous\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 175\u003c\/p\u003e \u003cp\u003e8.2 Concept of Food Processing By-Products 176\u003c\/p\u003e \u003cp\u003e8.2.1 Existing Methods of By-Product\/Wastes Management Practiced by Food Industries 177\u003c\/p\u003e \u003cp\u003e8.3 Plant-Based Food By-Products and their Importance as Biofertilizers 178\u003c\/p\u003e \u003cp\u003e8.3.1 Sugarcane By-Products 178\u003c\/p\u003e \u003cp\u003e8.3.2 Utilization of Oilseed Processing By-Products as Biofertilizer 179\u003c\/p\u003e \u003cp\u003e8.3.3 Food Processing Industrial Sludge as Sources of Biofertilizers 182\u003c\/p\u003e \u003cp\u003e8.3.4 Rice Straw and Rice Bran 182\u003c\/p\u003e \u003cp\u003e8.3.5 Coffee Processing By-Products 183\u003c\/p\u003e \u003cp\u003e8.3.6 Tea Processing Wastes 183\u003c\/p\u003e \u003cp\u003e8.3.7 Turmeric Solid Waste 184\u003c\/p\u003e \u003cp\u003e8.3.8 Cassava Processing By-Product as Biofertilizers 184\u003c\/p\u003e \u003cp\u003e8.4 Importance of Plant-Based Food Processing By-Products as Biopesticides 185\u003c\/p\u003e \u003cp\u003e8.4.1 Maize Gluten Meal 185\u003c\/p\u003e \u003cp\u003e8.4.2 Cuphea Oil 185\u003c\/p\u003e \u003cp\u003e8.4.3 Jatropha Oil 186\u003c\/p\u003e \u003cp\u003e8.4.4 Olive Compounds 186\u003c\/p\u003e \u003cp\u003e8.4.5 Plant Extracts Classified as Minimal Risk Pesticides 187\u003c\/p\u003e \u003cp\u003e8.4.6 Rotenone as Biopesticide 187\u003c\/p\u003e \u003cp\u003e8.5 Concluding Remarks 187\u003c\/p\u003e \u003cp\u003eReferences 188\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Banana Peels and their Prospects for Industrial Utilization 195\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePrerna Khawas, Arup Jyoti Das, and Sankar Chandra Deka\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 195\u003c\/p\u003e \u003cp\u003e9.2 Chemical Properties and Bioactive Compounds Present in Banana Peel 196\u003c\/p\u003e \u003cp\u003e9.2.1 Nutrients 196\u003c\/p\u003e \u003cp\u003e9.2.2 Phytochemicals and Antioxidants 197\u003c\/p\u003e \u003cp\u003e9.2.3 Flavonoids and Polyphenols 197\u003c\/p\u003e \u003cp\u003e9.2.4 Micronutrient 198\u003c\/p\u003e \u003cp\u003e9.2.5 Bioactive Components 199\u003c\/p\u003e \u003cp\u003e9.3 Utilization of Banana Peel 199\u003c\/p\u003e \u003cp\u003e9.3.1 Yellow Noodles 199\u003c\/p\u003e \u003cp\u003e9.3.2 Dietary Fibre Concentrate 199\u003c\/p\u003e \u003cp\u003e9.3.3 α-amylase 199\u003c\/p\u003e \u003cp\u003e9.3.4 Xylose 200\u003c\/p\u003e \u003cp\u003e9.3.5 Lipase 200\u003c\/p\u003e \u003cp\u003e9.3.6 Wine Vinegar 200\u003c\/p\u003e \u003cp\u003e9.3.7 Wine 201\u003c\/p\u003e \u003cp\u003e9.3.8 Feed 201\u003c\/p\u003e \u003cp\u003e9.3.9 Sustainability 201\u003c\/p\u003e \u003cp\u003e9.3.10 Bioethanol 202\u003c\/p\u003e \u003cp\u003e9.3.11 Alkali 202\u003c\/p\u003e \u003cp\u003e9.3.12 Biogas 203\u003c\/p\u003e \u003cp\u003e9.4 Conclusion 203\u003c\/p\u003e \u003cp\u003eReferences 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Utilization of Carrot Pomace 207\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eH.K. Sharma and Navneet Kumar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 207\u003c\/p\u003e \u003cp\u003e10.1.1 Carrot 208\u003c\/p\u003e \u003cp\u003e10.1.2 Processing of Carrot 208\u003c\/p\u003e \u003cp\u003e10.1.3 Carrot By-Products 212\u003c\/p\u003e \u003cp\u003e10.1.4 Carrot Pomace 212\u003c\/p\u003e \u003cp\u003e10.2 Value-Added Products from Carrot Pomace Powder 216\u003c\/p\u003e \u003cp\u003e10.2.1 Biscuits 216\u003c\/p\u003e \u003cp\u003e10.2.2 Cookies 216\u003c\/p\u003e \u003cp\u003e10.2.3 Wheat Rolls 217\u003c\/p\u003e \u003cp\u003e10.2.4 Wheat Bread 217\u003c\/p\u003e \u003cp\u003e10.2.5 Fish Sausage 218\u003c\/p\u003e \u003cp\u003e10.2.6 Extrudates 218\u003c\/p\u003e \u003cp\u003e10.2.7 Fiber 222\u003c\/p\u003e \u003cp\u003e10.2.8 Bio-ethanol 222\u003c\/p\u003e \u003cp\u003e10.2.9 Functional Components 222\u003c\/p\u003e \u003cp\u003e10.2.10 Citric Acid Production 223\u003c\/p\u003e \u003cp\u003e10.2.11 Animal Feed 223\u003c\/p\u003e \u003cp\u003e10.2.12 Composting and Biogas 224\u003c\/p\u003e \u003cp\u003e10.3 Nutritional, Functional and Medicinal Value of Carrot and Carrot By-Products 224\u003c\/p\u003e \u003cp\u003eReferences 225\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Processing and Utilization of Soy Food By-Products 231\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eM.K. Tripathi and Rahul Shrivastava\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 231\u003c\/p\u003e \u003cp\u003e11.1.1 Soybean: Global Scenario and its Future 232\u003c\/p\u003e \u003cp\u003e11.1.2 Post-Production Management of Soyabean 235\u003c\/p\u003e \u003cp\u003e11.1.3 Soybeans Product History 237\u003c\/p\u003e \u003cp\u003e11.1.4 Nutrient Composition Soyabean 239\u003c\/p\u003e \u003cp\u003e11.2 Soy Products and Human Diet 242\u003c\/p\u003e \u003cp\u003e11.2.1 Nutritionally Balanced Diets 242\u003c\/p\u003e \u003cp\u003e11.2.2 Lipid Metabolism 245\u003c\/p\u003e \u003cp\u003e11.2.3 Glucose Tolerance 245\u003c\/p\u003e \u003cp\u003e11.2.4 Caloric Reduction 245\u003c\/p\u003e \u003cp\u003e11.2.5 Zinc Bioavailability 246\u003c\/p\u003e \u003cp\u003e11.2.6 Iron Bioavailability 246\u003c\/p\u003e \u003cp\u003e11.3 Functionality of Soyabean in Various Food Products 247\u003c\/p\u003e \u003cp\u003e11.3.1 Fermented Products 247\u003c\/p\u003e \u003cp\u003e11.3.2 Dairy Type Products 248\u003c\/p\u003e \u003cp\u003e11.3.3 Cereal-Based Products 248\u003c\/p\u003e \u003cp\u003e11.3.4 Meat and Seafood Products 249\u003c\/p\u003e \u003cp\u003e11.3.5 Beverages 249\u003c\/p\u003e \u003cp\u003e11.3.6 Daily Intake 249\u003c\/p\u003e \u003cp\u003e11.3.7 Soybean in Meals 250\u003c\/p\u003e \u003cp\u003e11.4 Processing and Soyabean Composition 250\u003c\/p\u003e \u003cp\u003e11.4.1 Proteins 250\u003c\/p\u003e \u003cp\u003e11.4.2 Soybean Processing and Trypsin Inhibitors 250\u003c\/p\u003e \u003cp\u003e11.4.3 Soybean Processing and Phytic Acid Composition 252\u003c\/p\u003e \u003cp\u003e11.4.4 Soybean Processing and Saponins Composition 252\u003c\/p\u003e \u003cp\u003e11.4.5 Soybean Processing and Isoflavones 253\u003c\/p\u003e \u003cp\u003e11.5 Raw Soy and Soybean Inhibitors in Digestive Enzymes of the Pancreas 254\u003c\/p\u003e \u003cp\u003e11.6 Soybean Inhibitors and Inactivation of Digestive Enzymes 255\u003c\/p\u003e \u003cp\u003e11.7 Beneficial Effects of Soy-Containing Diets 255\u003c\/p\u003e \u003cp\u003e11.7.1 Cholesterol-Lowering 255\u003c\/p\u003e \u003cp\u003e11.7.2 Soybean Bowman Birk Inhibitor as an Anticarcinogen 255\u003c\/p\u003e \u003cp\u003e11.7.3 Soybean Lectins 256\u003c\/p\u003e \u003cp\u003e11.8 Traditional Soy-Foods 257\u003c\/p\u003e \u003cp\u003e11.8.1 Tofu 257\u003c\/p\u003e \u003cp\u003e11.8.2 Soy Milk 257\u003c\/p\u003e \u003cp\u003e11.8.3 Green Vegetable Soybeans 257\u003c\/p\u003e \u003cp\u003e11.8.4 Tempeh 257\u003c\/p\u003e \u003cp\u003e11.8.5 Miso 258\u003c\/p\u003e \u003cp\u003e11.8.6 Soy Sauce 258\u003c\/p\u003e \u003cp\u003e11.8.7 Natto 258\u003c\/p\u003e \u003cp\u003e11.8.8 Okara 258\u003c\/p\u003e \u003cp\u003e11.8.9 Soy Sprouts 258\u003c\/p\u003e \u003cp\u003e11.8.10 Soybean Oil 258\u003c\/p\u003e \u003cp\u003e11.8.11 Second-Generation Soy-Foods 259\u003c\/p\u003e \u003cp\u003e11.8.12 Soy Nuts 259\u003c\/p\u003e \u003cp\u003e11.8.13 Meat Alternatives 259\u003c\/p\u003e \u003cp\u003e11.8.14 Cheese Alternatives 259\u003c\/p\u003e \u003cp\u003e11.8.15 Soymilk Yogurt 259\u003c\/p\u003e \u003cp\u003e11.8.16 Non-Dairy Frozen Desserts 259\u003c\/p\u003e \u003cp\u003e11.9 Source of Various Enzymes having Industrial Significance 260\u003c\/p\u003e \u003cp\u003e11.9.1 Cellulases 260\u003c\/p\u003e \u003cp\u003e11.9.2 α- and β-Amylases 260\u003c\/p\u003e \u003cp\u003e11.9.3 Proteases 260\u003c\/p\u003e \u003cp\u003e11.9.4 Phytases 260\u003c\/p\u003e \u003cp\u003e11.9.5 Transglutaminases 261\u003c\/p\u003e \u003cp\u003e11.9.6 Ureases 261\u003c\/p\u003e \u003cp\u003e11.9.7 Peroxidases 261\u003c\/p\u003e \u003cp\u003e11.9.8 α-Galactosidases 261\u003c\/p\u003e \u003cp\u003e11.10 Major Soybean By-Products 262\u003c\/p\u003e \u003cp\u003e11.10.1 Okara and its Uses 262\u003c\/p\u003e \u003cp\u003e11.10.2 Livestock Fodder 262\u003c\/p\u003e \u003cp\u003e11.10.3 Organic Compost 262\u003c\/p\u003e \u003cp\u003e11.10.4 Pet Food 262\u003c\/p\u003e \u003cp\u003e11.10.5 Soysage 262\u003c\/p\u003e \u003cp\u003e11.10.6 Baked Goods 263\u003c\/p\u003e \u003cp\u003e11.10.7 Okara Tempeh 263\u003c\/p\u003e \u003cp\u003e11.10.8 Okara Party Mix 263\u003c\/p\u003e \u003cp\u003e11.10.9 Soysage Paté 263\u003c\/p\u003e \u003cp\u003e11.10.10 Okara and Vegetable Saute 263\u003c\/p\u003e \u003cp\u003e11.10.11 Okara Burgers 263\u003c\/p\u003e \u003cp\u003e11.10.12 Okara Onchom 263\u003c\/p\u003e \u003cp\u003e11.10.13 Other Food Uses 264\u003c\/p\u003e \u003cp\u003e11.11 Tofu Whey and its Uses 264\u003c\/p\u003e \u003cp\u003e11.11.1 Natural Organic Soap 265\u003c\/p\u003e \u003cp\u003e11.11.2 Livestock Fodder 265\u003c\/p\u003e \u003cp\u003e11.11.3 Organic Fertilizer 265\u003c\/p\u003e \u003cp\u003e11.11.4 Fuel Alcohol 265\u003c\/p\u003e \u003cp\u003e11.11.5 Soymilk Curds 265\u003c\/p\u003e \u003cp\u003e11.11.6 Soybean Hulls or Seed Coats 266\u003c\/p\u003e \u003cp\u003e11.12 Applications of important soybean products 266\u003c\/p\u003e \u003cp\u003e11.12.1 Okara as Source of Dietary Fiber in Functional Food Development 266\u003c\/p\u003e \u003cp\u003e11.12.2 Okara as Source of Protein in Functional Food Development 266\u003c\/p\u003e \u003cp\u003e11.12.3 Production of Natural Cellulose Fibers from Soybean Straw 267\u003c\/p\u003e \u003cp\u003e11.12.4 Recovery of Phytosterols from Waste Residue of Soybean Oil Deodorizer Distillate 267\u003c\/p\u003e \u003cp\u003e11.12.5 Production of α-Galactosidase from Soybean Vinasse 268\u003c\/p\u003e \u003cp\u003e11.12.6 Production of Bio-Ethanol from Soybean Molasses 268\u003c\/p\u003e \u003cp\u003e11.12.7 Production of Citric Acid from Okara 269\u003c\/p\u003e \u003cp\u003e11.12.8 Antioxidant Extraction from Soybean By-Products 269\u003c\/p\u003e \u003cp\u003eReferences 270\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Value-Added By-Products from Rice Processing Industries 277\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKittima Triratanasirichai, Manisha Singh, and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 277\u003c\/p\u003e \u003cp\u003e12.2 Rice Bran 279\u003c\/p\u003e \u003cp\u003e12.2.1 Protein and Peptide 279\u003c\/p\u003e \u003cp\u003e12.2.2 Protein Extraction Method 280\u003c\/p\u003e \u003cp\u003e12.2.3 Gamma-Oryzanol (γ-Oryzanol) and Wax 284\u003c\/p\u003e \u003cp\u003e12.3 Rice Hull and Rice Bran Fiber 286\u003c\/p\u003e \u003cp\u003e12.4 Conclusions 287\u003c\/p\u003e \u003cp\u003eReferences 287\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Bioprocessing of Beverage Industry Waste for Value Addition 295\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSurangna Jain and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 295\u003c\/p\u003e \u003cp\u003e13.2 Coffee 295\u003c\/p\u003e \u003cp\u003e13.2.1 Coffee Processing 295\u003c\/p\u003e \u003cp\u003e13.2.2 By-Products and Wastes from Coffee Processing 296\u003c\/p\u003e \u003cp\u003e13.2.3 Utilization of Coffee By-Products and Wastes 296\u003c\/p\u003e \u003cp\u003e13.3 Tea 298\u003c\/p\u003e \u003cp\u003e13.3.1 Processing and Production of Tea 298\u003c\/p\u003e \u003cp\u003e13.3.2 Tea By-Products and Wastes and their Utilization 298\u003c\/p\u003e \u003cp\u003e13.4 Fruit Juice and Soft Drinks 299\u003c\/p\u003e \u003cp\u003e13.5 Alcoholic Beverages 299\u003c\/p\u003e \u003cp\u003e13.5.1 Beer Production 299\u003c\/p\u003e \u003cp\u003e13.5.2 By-Products and Wastes from the Brewing Industry and their Utilization 300\u003c\/p\u003e \u003cp\u003e13.5.3 Wine Production 302\u003c\/p\u003e \u003cp\u003e13.5.4 Brandy 304\u003c\/p\u003e \u003cp\u003e13.6 Conclusion 304\u003c\/p\u003e \u003cp\u003eReferences 305\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Bioactive Compounds and their Health Effects from Honey Processing Industries 309\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eZjahra Vianita Nugraheni and Taslim Ersam\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 309\u003c\/p\u003e \u003cp\u003e14.2 Biological Applications of Honey 313\u003c\/p\u003e \u003cp\u003e14.2.1 Antibacterial Effects 313\u003c\/p\u003e \u003cp\u003e14.2.2 Antioxidant Effects 314\u003c\/p\u003e \u003cp\u003e14.2.3 Antiviral Effects 316\u003c\/p\u003e \u003cp\u003e14.2.4 Anti-inflammatory Effects 316\u003c\/p\u003e \u003cp\u003e14.3 Conclusion 317\u003c\/p\u003e \u003cp\u003eReferences 318\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Advances in Milk Fractionation for Value Addition 323\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJuan M. Gonzalez, Deepak Bhopatkar, and Dattatreya Banavara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Dairy Ingredient Development 323\u003c\/p\u003e \u003cp\u003e15.2 Milk Proteins 324\u003c\/p\u003e \u003cp\u003e15.3 Milk Proteins Classification 325\u003c\/p\u003e \u003cp\u003e15.3.1 Caseins 326\u003c\/p\u003e \u003cp\u003e15.3.2 Whey Proteins 326\u003c\/p\u003e \u003cp\u003e15.3.3 Milk Fat Globule Membrane Proteins 327\u003c\/p\u003e \u003cp\u003e15.3.4 Milk Protein Fractionation Technologies 327\u003c\/p\u003e \u003cp\u003e15.3.5 Milk Protein Ingredients 328\u003c\/p\u003e \u003cp\u003e15.3.6 Milk Protein Hydrolysates 331\u003c\/p\u003e \u003cp\u003e15.4 Milk Fats 334\u003c\/p\u003e \u003cp\u003e15.4.1 Milk Fat Classification 334\u003c\/p\u003e \u003cp\u003e15.4.2 Milk Fat Ingredients 334\u003c\/p\u003e \u003cp\u003e15.5 Milk Carbohydrates 342\u003c\/p\u003e \u003cp\u003e15.5.1 Lactose 342\u003c\/p\u003e \u003cp\u003e15.5.2 Enzymatic and Chemical Modification 344\u003c\/p\u003e \u003cp\u003e15.6 Milk Oligosaccharides 347\u003c\/p\u003e \u003cp\u003e15.6.1 Oligosaccharide Processing 349\u003c\/p\u003e \u003cp\u003e15.7 Future Outlook 349\u003c\/p\u003e \u003cp\u003eReferences 349\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Bioprocessing of Chicken Meat and Egg Processing Industries’ Waste to Value-Added Proteins and Peptides 367\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSurangna Jain, Damodar Dhakal, and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 367\u003c\/p\u003e \u003cp\u003e16.2 By-Products and Wastes Generated During Chicken Meat and Egg Processing 369\u003c\/p\u003e \u003cp\u003e16.2.1 Feather 370\u003c\/p\u003e \u003cp\u003e16.2.2 Skin 371\u003c\/p\u003e \u003cp\u003e16.2.3 Bones 371\u003c\/p\u003e \u003cp\u003e16.2.4 Trachea 371\u003c\/p\u003e \u003cp\u003e16.2.5 Blood 371\u003c\/p\u003e \u003cp\u003e16.2.6 Feet 371\u003c\/p\u003e \u003cp\u003e16.2.7 Eggshell and Eggshell Membrane 372\u003c\/p\u003e \u003cp\u003e16.3 Proteins and Peptides derived from Chicken Processing By-Products and Waste 372\u003c\/p\u003e \u003cp\u003e16.3.1 Collagen 372\u003c\/p\u003e \u003cp\u003e16.3.2 Gelatin 374\u003c\/p\u003e \u003cp\u003e16.3.3 Keratin 376\u003c\/p\u003e \u003cp\u003e16.3.4 Plasma Proteins 378\u003c\/p\u003e \u003cp\u003e16.3.5 Bioactive Peptides 380\u003c\/p\u003e \u003cp\u003e16.4 Valorization of Egg Waste 387\u003c\/p\u003e \u003cp\u003e16.5 Conclusion 388\u003c\/p\u003e \u003cp\u003eReferences 388\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Bioprocessing of Beef and Pork Meat Processing Industries, ‘Waste to Value-Add‘ 395\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDamodar Dhakal, Sajal Man Shrestha, and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 395\u003c\/p\u003e \u003cp\u003e17.2 Different By-Products and Waste coming from Beef and Pork Meat Processing Industries 396\u003c\/p\u003e \u003cp\u003e17.2.1 Skin 397\u003c\/p\u003e \u003cp\u003e17.2.2 Bones 398\u003c\/p\u003e \u003cp\u003e17.2.3 Hides and Hooves 398\u003c\/p\u003e \u003cp\u003e17.2.4 Horn 399\u003c\/p\u003e \u003cp\u003e17.2.5 Blood 400\u003c\/p\u003e \u003cp\u003e17.2.6 Lard 400\u003c\/p\u003e \u003cp\u003e17.2.7 Viscera 401\u003c\/p\u003e \u003cp\u003e17.3 Valorization of Beef and Pork Meat Processing Waste 401\u003c\/p\u003e \u003cp\u003e17.3.1 Collagen 401\u003c\/p\u003e \u003cp\u003e17.3.2 Gelatin 402\u003c\/p\u003e \u003cp\u003e17.3.3 Blood Products 403\u003c\/p\u003e \u003cp\u003e17.3.4 Bioactive Peptides 404\u003c\/p\u003e \u003cp\u003e17.3.5 Biodiesel 405\u003c\/p\u003e \u003cp\u003e17.3.6 Keratin 407\u003c\/p\u003e \u003cp\u003e17.4 Conclusion 411\u003c\/p\u003e \u003cp\u003eReferences 411\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Aquaculture and Marine Products Contribution for Healthcare Application 417\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMaushmi S. Kumar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 417\u003c\/p\u003e \u003cp\u003e18.2 Various Classes of Freshwater and Marine Products and their Healthcare Application 418\u003c\/p\u003e \u003cp\u003e18.2.1 Proteins and Peptides 418\u003c\/p\u003e \u003cp\u003e18.2.2 Marine Enzymes 420\u003c\/p\u003e \u003cp\u003e18.2.3 Polyunsaturated Fatty Acids 421\u003c\/p\u003e \u003cp\u003e18.2.4 Seafood Processing By-Products 422\u003c\/p\u003e \u003cp\u003e18.3 Recent Patents in Healthcare Applications 426\u003c\/p\u003e \u003cp\u003e18.3.1 Chitin and Chitosan 426\u003c\/p\u003e \u003cp\u003e18.3.2 Phycocolloids 428\u003c\/p\u003e \u003cp\u003e18.3.3 Carotenoids 428\u003c\/p\u003e \u003cp\u003e18.4 Conclusion 430\u003c\/p\u003e \u003cp\u003eReferences 431\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Seafood By-Products in Applications of Biomedicine and Cosmeticuals 437\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNgo Dang Nghia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 437\u003c\/p\u003e \u003cp\u003e19.1.1 Global Fishery Production 438\u003c\/p\u003e \u003cp\u003e19.1.2 Important Species 438\u003c\/p\u003e \u003cp\u003e19.1.3 Seafood By-Products 439\u003c\/p\u003e \u003cp\u003e19.2 Seafood By-Products and Biomedicine 442\u003c\/p\u003e \u003cp\u003e19.2.1 Fish Protein Hydrolysate 443\u003c\/p\u003e \u003cp\u003e19.2.2 Carotenoprotein 445\u003c\/p\u003e \u003cp\u003e19.2.3 Bioactive Peptides 447\u003c\/p\u003e \u003cp\u003e19.2.4 Glycosaminoglycans (GAGs) 448\u003c\/p\u003e \u003cp\u003e19.2.5 Polyunsaturated Fatty Acids 450\u003c\/p\u003e \u003cp\u003e19.2.6 Chitin\/Chitosan 452\u003c\/p\u003e \u003cp\u003e19.2.7 Collagen, Gelatin 454\u003c\/p\u003e \u003cp\u003e19.3 Marine Cosmeticuals 457\u003c\/p\u003e \u003cp\u003e19.3.1 Cosmetics and Cosmeceuticals 457\u003c\/p\u003e \u003cp\u003e19.3.2 Skin Care 458\u003c\/p\u003e \u003cp\u003e19.3.3 Bioactive Compounds from Seafood By-Products for Skin Care 459\u003c\/p\u003e \u003cp\u003e19.4 Conclusions 461\u003c\/p\u003e \u003cp\u003eReferences 461\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Food Industry By-Products as Protein Replacement in Aquaculture Diets of Tilapia and Catfish 471\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGabriel Arome Ataguba, Manoj Tukaram Kamble, and Krishna R. Salin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 471\u003c\/p\u003e \u003cp\u003e20.1.1 Overview of Aquaculture 471\u003c\/p\u003e \u003cp\u003e20.1.2 Use of Fishmeal 472\u003c\/p\u003e \u003cp\u003e20.1.3 Siluridae 473\u003c\/p\u003e \u003cp\u003e20.1.4 Cichlidae 473\u003c\/p\u003e \u003cp\u003e20.1.5 Food Industry By-Products 474\u003c\/p\u003e \u003cp\u003e20.2 Alternatives to Fishmeal in Catfish Diets 475\u003c\/p\u003e \u003cp\u003e20.2.1 Ingredients of Plant Origin 475\u003c\/p\u003e \u003cp\u003e20.2.2 Ingredients of Animal Origin 480\u003c\/p\u003e \u003cp\u003e20.2.3 Other By-Products and Immuno-Modulation 482\u003c\/p\u003e \u003cp\u003e20.3 Alternatives to Fishmeal in Tilapia Diets 482\u003c\/p\u003e \u003cp\u003e20.3.1 Plant By-Product Protein Source 482\u003c\/p\u003e \u003cp\u003e20.3.2 Animal By-Product Protein Source 486\u003c\/p\u003e \u003cp\u003e20.3.3 Other By-Product Protein Source 490\u003c\/p\u003e \u003cp\u003eReferences 491\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Value-Added By-Products from Sugar Processing Industries 509\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAli Akbar and Imran Ali\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 509\u003c\/p\u003e \u003cp\u003e21.2 Pulp and Paper Production 512\u003c\/p\u003e \u003cp\u003e21.2.1 Pulp Production 512\u003c\/p\u003e \u003cp\u003e21.2.2 Paper Production from Bagasse Pulp 513\u003c\/p\u003e \u003cp\u003e21.3 Agglomerated Products Production from Bagasse 513\u003c\/p\u003e \u003cp\u003e21.3.1 Particle Board Production 514\u003c\/p\u003e \u003cp\u003e21.3.2 Fiber Board Production 514\u003c\/p\u003e \u003cp\u003e21.4 Alcohols 515\u003c\/p\u003e \u003cp\u003e21.4.1 Production of Alcohol 515\u003c\/p\u003e \u003cp\u003e21.4.2 Substrate Preparation 515\u003c\/p\u003e \u003cp\u003e21.4.3 Preparation and Inoculation of Yeast 516\u003c\/p\u003e \u003cp\u003e21.4.4 The Process of Fermentation 516\u003c\/p\u003e \u003cp\u003e21.4.5 Alcohol Purification 516\u003c\/p\u003e \u003cp\u003e21.4.6 Kinds of Alcohols Obtained from Sugar Industries 517\u003c\/p\u003e \u003cp\u003e21.5 Animal Feed 519\u003c\/p\u003e \u003cp\u003e21.5.1 Animal Feed from Beet Sugar Industries 519\u003c\/p\u003e \u003cp\u003e21.5.2 Animals Feed from Cane Sugar Industries 520\u003c\/p\u003e \u003cp\u003e21.6 Acids 521\u003c\/p\u003e \u003cp\u003e21.7 Pectins 522\u003c\/p\u003e \u003cp\u003e21.8 Functional Foods and Nutraceuticals 522\u003c\/p\u003e \u003cp\u003e21.9 Anti-Desiccants 523\u003c\/p\u003e \u003cp\u003e21.10 Biodegradable Plastics and Biopolymers 523\u003c\/p\u003e \u003cp\u003e21.11 Food Products, Flavorings and Aromas 524\u003c\/p\u003e \u003cp\u003e21.12 Char and Biofertilizers 525\u003c\/p\u003e \u003cp\u003e21.13 Waste Water Treatment and Environmental Bioremediation 526\u003c\/p\u003e \u003cp\u003e21.14 Energy and Biogas from Sugar Industries 527\u003c\/p\u003e \u003cp\u003e21.15 Sprays and Colors 527\u003c\/p\u003e \u003cp\u003e21.16 Solvents 528\u003c\/p\u003e \u003cp\u003e21.17 Bio-Filters 528\u003c\/p\u003e \u003cp\u003e21.18 Microbial Substrates 528\u003c\/p\u003e \u003cp\u003e21.19 Summary and Future Prospects 528\u003c\/p\u003e \u003cp\u003eReferences 529\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Regulatory and Legislative Issues for Food Waste Utilization 535\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLavaraj Devkota, Didier Montet, and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 535\u003c\/p\u003e \u003cp\u003e22.2 Possible Mitigation Measures for Food Processing Wastes 536\u003c\/p\u003e \u003cp\u003e22.2.1 Composting and Land Spreading of Food Processing Waste 536\u003c\/p\u003e \u003cp\u003e22.2.2 Feeding Food Processing Waste to Livestock 537\u003c\/p\u003e \u003cp\u003e22.2.3 Utilization of Food Processing Waste as Feed\/Food Supplement through Value Addition or Modification in Processing Method 537\u003c\/p\u003e \u003cp\u003e22.2.4 Food Processing Source Reduction and Waste Management 538\u003c\/p\u003e \u003cp\u003e22.3 Impact of Waste Disposal on Environment and Human Health 539\u003c\/p\u003e \u003cp\u003e22.4 Need of Legislative and Regulatory Guidelines 539\u003c\/p\u003e \u003cp\u003e22.5 Concept of Policies, Legislations, Code of Conduct and Regulations for Food Waste Utilization 540\u003c\/p\u003e \u003cp\u003e22.6 Prevailing Legislation and Regulatory Guidelines for Food Waste Utilization 541\u003c\/p\u003e \u003cp\u003e22.6.1 European Union 541\u003c\/p\u003e \u003cp\u003e22.6.2 The USA 543\u003c\/p\u003e \u003cp\u003e22.6.3 Asian Region 544\u003c\/p\u003e \u003cp\u003e22.7 Possible Amendments and Scope for the Development of New Regulations on Food Waste Utilization 544\u003c\/p\u003e \u003cp\u003e22.8 Use of Recent Advancements in Food Waste Utilization 545\u003c\/p\u003e \u003cp\u003e22.9 Conclusion 546\u003c\/p\u003e \u003cp\u003eReferences 546\u003c\/p\u003e \u003cp\u003eIndex 549\u003c\/p\u003e     \u003cp\u003e \u003cstrong\u003eAbout the Editor\u003cbr\u003e Anil Kumar Anal, \u003c\/strong\u003eis Associate Professor and Head of the Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, at the Asian Institute of Technology (AIT), Thailand     \u003c\/p\u003e\u003cp\u003e\u003cem\u003eFood Processing By-Products and their Utilization\u003c\/em\u003e 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.  \u003c\/p\u003e\u003cp\u003e\u003cem\u003eFood Processing By-Products and their Utilization\u003c\/em\u003e 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. \u003c\/p\u003e\u003cul\u003e   \u003cli\u003eThe first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications\u003c\/li\u003e \u003cli\u003eConcentrates 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\u003c\/li\u003e \u003cli\u003eFocuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods\u003c\/li\u003e \u003cli\u003ePart of the \"IFST Advances in Food Science\" series, co-published with the Institute of Food Science and Technology (UK)\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThis book serves 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.  \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989228110053,"sku":"NP9781118432884","price":212.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118432884.jpg?v=1761783289","url":"https:\/\/k12savings.com\/products\/food-processing-by-products-and-their-utilization-isbn-9781118432884","provider":"K12savings","version":"1.0","type":"link"}