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\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 |
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