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Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber.
Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field.
- 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
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
1. Fruit processing by-products as food ingredients
Mª Concepcion Garcia Lopez
Huey Shi Lye
Petras Rimantas Venskutonis
Rintu Banerjee I
Clarissa Hamaio O. Delgado
9. Passion fruit
11. Pink Guava
Ying Ping Chang, Kwan Kit Woo and Charles Gnanaraj
- No. of pages:
- © Academic Press 2020
- 17th September 2019
- Academic Press
- Paperback ISBN:
- eBook ISBN:
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, Foods, and Molecules, has edited over 30 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Galanakis Laboratories, Chania, Greece
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