{"product_id":"9781118432891","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","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47120038199536,"sku":"9781118432891","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781118432891_p0.jpg?v=1763694023","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781118432891","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}