
Valorization of Fruit Processing By-products
Description
Key Features
- Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product
- Discusses the valorization of by-products derived from different fruits
- Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate
Readership
Food scientists and technologists, Agricultural or food engineers who work in the fruit processing industry and are seeking to improve their by-products management by actively utilizing waste streams in effective applications, Researchers working in the edge of food and environmental field
Table of Contents
1. Fruit processing by-products as food ingredients
Harald Rohm
2. Apple
Senka Vidovic
3. Apricot
Mª Concepcion Garcia Lopez
4. Avocado
Huey Shi Lye
5. Berry
Petras Rimantas Venskutonis
6. Chestnut
Francisca Rodrigues
7. Citrus
Rintu Banerjee I
8. Mango
Clarissa Hamaio O. Delgado
9. Passion fruit
Pramote Khuwijitjaru
10. Pineapple
Todor Vasiljevic
11. Pink Guava
Ying Ping Chang, Kwan Kit Woo and Charles Gnanaraj
12. Pomegranate
Shohreh Saffarzadeh-Matin
13. Strawberry
Isidoro García-Garcia
Product details
- No. of pages: 324
- Language: English
- Copyright: © Academic Press 2019
- Published: September 1, 2019
- Imprint: Academic Press
- eBook ISBN: 9780128173732
- Paperback ISBN: 9780128171066
About the Editor
Charis Galanakis
Affiliations and Expertise
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