Food Processing By-Products and Their Utilization » książka
Food Processing By-Products and Their Utilization
ISBN-13: 9781118432884 / Angielski / Twarda / 2017 / 592 str.
Food Processing By-Products and Their Utilization
ISBN-13: 9781118432884 / Angielski / Twarda / 2017 / 592 str.
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Following an Introduction from the editor, the book begins with a chapter laying out the regulatory and legislative issues for food processing waste, including perspectives from the EU and the USA. This is essential background for understanding the context of the rest of the book. In the main body of the book, the main categories of foods for which processing is a key consideration are covered, including cereals and rice, beans, fruit and vegetables, meat and poultry, seafood, dairy foods, wines and plantation crops.
Each of these chapters will follow the same format, providing:
An overview of the processing and by-products of the given food type
The nutritional composition and biochemistry of the by-products
The challenges and opportunities for utilising the by-products The penultimate chapter will cover the technological aspects of by-product utilisation, and will consider some of the novel technologies and techniques which can be involved. The concluding chapter will return to the "big picture" by looking at environmental issues, Life Cycle Assessment (LCA) and the challenges involved in marketing food by-products.
Wydanie ilustrowane
About the IFST Advances in Food Science Book Series xvii
List of Contributors xix
1 Food Processing By–Products and their Utilization: Introduction 1
Anil Kumar Anal
1.1 Introduction 1
1.2 Food Processing Wastes and By–Products for Industrial Applications 2
1.3 By–Products from Cereal Processing Industries 2
1.4 Fruits and Vegetables By–Products 3
1.5 By–Products from the Meat and Poultry Processing Industries 5
1.6 Seafood Processing By–Products 6
1.7 By–Products from the Dairy Processing Industries 7
1.8 Conclusion 7
References 7
2 Fruit Processing By–Products: A Rich Source for Bioactive Compounds and Value Added Products 11
Medina–Meza Ilce Gabriela, and Ganjyal Girish
2.1 Introduction 11
2.2 Phenolic Compounds as Functional foods 12
2.2.1 Phenolic Acids 12
2.2.2 Flavonoids 13
2.2.3 Tannins 14
2.2.4 Stilbenes and Lignans 15
2.3 Fruit By–Products Sources 15
2.3.1 Agro–Industrial By–Products 15
2.4 Dietary Fibers–Rich By–Products 18
2.4.1 Hemicelluloses 19
2.4.2 Pectins 19
2.5 Value–Added Products from Fruit By–Products 19
2.5.1 Meat Products 19
2.5.2 Dairy Products 20
2.5.3 Baking Products 20
2.5.4 Ready–To–Eat Products 20
2.6 Future Perspectives 21
References 21
3 Utilization of Waste from Tropical Fruits 27
H.K. Sharma and Mandeep Kaur
3.1 Introduction 27
3.1.1 Waste Utilization and Challenges 28
3.2 Pineapple 29
3.2.1 Bioethanol 30
3.2.2 Biogas 31
3.2.3 Bromelain 31
3.2.4 Cellulase 32
3.2.5 Citric Acid 33
3.2.6 Extruded Product 33
3.2.7 Jam 34
3.2.8 Lactic Acid 34
3.2.9 Animal Feed 34
3.3 Guava 35
3.3.1 Pectin 36
3.3.2 Juice Fortified with Dietary Fibre 37
3.3.3 Alcoholic Fermentation 37
3.3.4 Use in Bakery Industry 38
3.3.5 Single Cell Protein 38
3.3.6 Lycopene 38
3.3.7 Utilization as Feed 39
3.4 Papaya 40
3.4.1 Papaya Seeds as Antioxidants 41
3.4.2 Extraction of Papain 42
3.4.3 Extraction of Oil from Seeds 43
3.4.4 Alcohol and Vinegar 43
3.4.5 Utilization of Seed Flour for Food Enrichment 43
3.4.6 Carboxymethyl Cellulose (CMC) 44
3.4.7 Single Cell Protein 44
3.5 Summary and Future Trends 45
References 45
4 Valorization of Vegetable Wastes 53
Taslima Ayesha Aktar Nasrin and Md. Abdul Matin
4.1 Introduction 53
4.2 Losses of Vegetables from Production to Consumption 54
4.3 Extent of Vegetable Losses 54
4.4 Reasons and Overall Prevention of Vegetable Wastes 55
4.4.1 Production Exceeds Demand 56
4.4.2 Premature Harvesting 56
4.4.3 Strict Quality Standards 56
4.4.4 Poor Storage Facilities 57
4.4.5 Unsafe Vegetables 57
4.4.6 Throwing Rather than Using or Re–using 57
4.4.7 Lack of Processing Facilities 57
4.4.8 Wide Range of Products/Brands 58
4.4.9 Inadequate Market Systems 58
4.4.10 Abundance and Consumer Attitudes 58
4.5 Loss Quantification of Some Important Vegetables after Harvest 59
4.5.1 Cabbage 59
4.5.2 Cauliflower 59
4.5.3 Broccoli 59
4.5.4 Sweet Corn 59
4.5.5 Carrots 60
4.5.6 Beetroot 60
4.5.7 Lettuce 60
4.5.8 Capsicums 60
4.5.9 Beans 60
4.6 Utilization of Vegetable Wastes 61
4.6.1 Utilization of Wastes by Priority Basis 61
4.6.2 Vegetable Demand should be Increased 62
4.6.3 Vegetables for Better Health 62
4.6.4 Bio Gas and Electricity Generation from Vegetable Wastes 63
4.6.5 Bioactive Compounds Extraction from Vegetable Wastes 64
4.6.6 Increment of Bioactive Compounds in Vegetables 66
4.6.7 Bioactive Compounds Affected by Stimulators 67
4.6.8 Extraction Techniques of Bioactive Compounds 70
4.6.9 Dietary Fibres from Vegetable Waste 73
4.6.10 Resistant Starch from Vegetable Waste 75
4.6.11 Vegetable Waste as Vermicomposting Agent 76
4.6.12 Biofuel and Biochar from Vegetable Waste 76
4.6.13 Fish Food from Vegetable Waste 77
4.6.14 Aquaponic using Vegetable Waste 78
4.6.15 Waste as Animal Feed 78
4.6.16 Activated Carbon from Vegetable Waste 80
4.6.17 Biodegradable Plastic 80
4.6.18 Vegetable Wastes as Substrates in Citric Acid Production 80
4.7 Conclusion 81
References 81
5 Application of Food By–Products in Medical and Pharmaceutical Industries 89
Muhammad Bilal Sadiq, Manisha Singh, and Anil Kumar Anal
5.1 Introduction 89
5.2 Agroindustry By–Products and Potential Recovery of Bioactive Compounds 90
5.2.1 Fruits 90
5.2.2 Vegetables 94
5.3 By–Products from Animal Origin 96
5.3.1 By–Products from Meat Processing 96
5.3.2 Fish and Seafood Processing 99
5.4 Conclusion 103
References 103
6 Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By–Products 111
Seema Medhe, Manisha Anand, and Anil Kumar Anal
6.1 Introduction 111
6.2 Dietary Fiber from Food Processing By–Products 112
6.2.1 Structural Features of Dietary Fiber 112
6.2.2 Technological Functionality of Dietary Fiber 113
6.2.3 Health Benefits of Dietary Fibers 114
6.2.4 Dietary Fiber from Fruits and Vegetables 115
6.2.5 Dietary Fiber from Legumes 116
6.2.6 Dietary Fiber from Cereals 117
6.2.7 Coffee, Tea and Cocoa 118
6.2.8 Spices 119
6.2.9 Utilization of Dietary Fiber in Different Food Industries 119
6.3 Dietary Proteins and Peptides from Food Processing By–Products 120
6.3.1 Oil Seed Processing By–Products Valorization to Produce Proteins 120
6.3.2 Proteins from Dairy Waste 123
6.3.3 Proteins from Sugar Industry Waste 124
6.3.4 Proteins from Marine Waste 124
6.3.5 Antimicrobial Peptides from Marine By–Products 125
6.3.6 Peptides from Meat and Meat Processing Waste 125
6.4 Dietary Essential Fatty Acids 126
6.4.1 Health Benefits of Omega Fatty Acids 127
6.4.2 Essential Fatty Acids from Marine Waste 127
6.4.3 Methods of Extraction of Omega Fatty Acid 127
References 129
7 Prebiotics and Dietary Fibers from Food Processing By–Products 137
Santad Wichienchot and Wan Rosli Bin Wan Ishak
7.1 Introduction 137
7.2 Oligosaccharides from Food Processing By–Products 140
7.2.1 Pectic Oligosaccharide (POS) 140
7.2.2 Xylo–Oligosaccharide (XOS) 143
7.2.3 Chito–Oligosaccharide (COS) 146
7.2.4 Inulin and Fructo–Oligosaccharide (FOS) 148
7.2.5 Soybean Oligosaccharide (SOS) 151
7.3 Polysaccharides from Food Processing and Agricultural By–Products 155
7.3.1 –Glucans 155
7.3.2 Non–Starch Dietary Fibers 158
7.3.3 Resistant Starch 162
7.4 Conclusion 164
References 165
8 Utilization of By–Products from Food Processing as Biofertilizers and Biopesticides 175
Avishek Datta, Hayat Ullah, and Zannatul Ferdous
8.1 Introduction 175
8.2 Concept of Food Processing By–Products 176
8.2.1 Existing Methods of By–Product/Wastes Management Practiced by Food Industries 177
8.3 Plant–Based Food By–Products and their Importance as Biofertilizers 178
8.3.1 Sugarcane By–Products 178
8.3.2 Utilization of Oilseed Processing By–Products as Biofertilizer 179
8.3.3 Food Processing Industrial Sludge as Sources of Biofertilizers 182
8.3.4 Rice Straw and Rice Bran 182
8.3.5 Coffee Processing By–Products 183
8.3.6 Tea Processing Wastes 183
8.3.7 Turmeric Solid Waste 184
8.3.8 Cassava Processing By–Product as Biofertilizers 184
8.4 Importance of Plant–Based Food Processing By–Products as Biopesticides 185
8.4.1 Maize Gluten Meal 185
8.4.2 Cuphea Oil 185
8.4.3 Jatropha Oil 186
8.4.4 Olive Compounds 186
8.4.5 Plant Extracts Classified as Minimal Risk Pesticides 187
8.4.6 Rotenone as Biopesticide 187
8.5 Concluding Remarks 187
References 188
9 Banana Peels and their Prospects for Industrial Utilization 195
Prerna Khawas, Arup Jyoti Das, and Sankar Chandra Deka
9.1 Introduction 195
9.2 Chemical Properties and Bioactive Compounds Present in Banana Peel 196
9.2.1 Nutrients 196
9.2.2 Phytochemicals and Antioxidants 197
9.2.3 Flavonoids and Polyphenols 197
9.2.4 Micronutrient 198
9.2.5 Bioactive Components 199
9.3 Utilization of Banana Peel 199
9.3.1 Yellow Noodles 199
9.3.2 Dietary Fibre Concentrate 199
9.3.3 –amylase 199
9.3.4 Xylose 200
9.3.5 Lipase 200
9.3.6 Wine Vinegar 200
9.3.7 Wine 201
9.3.8 Feed 201
9.3.9 Sustainability 201
9.3.10 Bioethanol 202
9.3.11 Alkali 202
9.3.12 Biogas 203
9.4 Conclusion 203
References 203
10 Utilization of Carrot Pomace 207
H.K. Sharma and Navneet Kumar
10.1 Introduction 207
10.1.1 Carrot 208
10.1.2 Processing of Carrot 208
10.1.3 Carrot By–Products 212
10.1.4 Carrot Pomace 212
10.2 Value–Added Products from Carrot Pomace Powder 216
10.2.1 Biscuits 216
10.2.2 Cookies 216
10.2.3 Wheat Rolls 217
10.2.4 Wheat Bread 217
10.2.5 Fish Sausage 218
10.2.6 Extrudates 218
10.2.7 Fiber 222
10.2.8 Bio–ethanol 222
10.2.9 Functional Components 222
10.2.10 Citric Acid Production 223
10.2.11 Animal Feed 223
10.2.12 Composting and Biogas 224
10.3 Nutritional, Functional and Medicinal Value of Carrot and Carrot By–Products 224
References 225
11 Processing and Utilization of Soy Food By–Products 231
M.K. Tripathi and Rahul Shrivastava
11.1 Introduction 231
11.1.1 Soybean: Global Scenario and its Future 232
11.1.2 Post–Production Management of Soyabean 235
11.1.3 Soybeans Product History 237
11.1.4 Nutrient Composition Soyabean 239
11.2 Soy Products and Human Diet 242
11.2.1 Nutritionally Balanced Diets 242
11.2.2 Lipid Metabolism 245
11.2.3 Glucose Tolerance 245
11.2.4 Caloric Reduction 245
11.2.5 Zinc Bioavailability 246
11.2.6 Iron Bioavailability 246
11.3 Functionality of Soyabean in Various Food Products 247
11.3.1 Fermented Products 247
11.3.2 Dairy Type Products 248
11.3.3 Cereal–Based Products 248
11.3.4 Meat and Seafood Products 249
11.3.5 Beverages 249
11.3.6 Daily Intake 249
11.3.7 Soybean in Meals 250
11.4 Processing and Soyabean Composition 250
11.4.1 Proteins 250
11.4.2 Soybean Processing and Trypsin Inhibitors 250
11.4.3 Soybean Processing and Phytic Acid Composition 252
11.4.4 Soybean Processing and Saponins Composition 252
11.4.5 Soybean Processing and Isoflavones 253
11.5 Raw Soy and Soybean Inhibitors in Digestive Enzymes of the Pancreas 254
11.6 Soybean Inhibitors and Inactivation of Digestive Enzymes 255
11.7 Beneficial Effects of Soy–Containing Diets 255
11.7.1 Cholesterol–Lowering 255
11.7.2 Soybean Bowman Birk Inhibitor as an Anticarcinogen 255
11.7.3 Soybean Lectins 256
11.8 Traditional Soy–Foods 257
11.8.1 Tofu 257
11.8.2 Soy Milk 257
11.8.3 Green Vegetable Soybeans 257
11.8.4 Tempeh 257
11.8.5 Miso 258
11.8.6 Soy Sauce 258
11.8.7 Natto 258
11.8.8 Okara 258
11.8.9 Soy Sprouts 258
11.8.10 Soybean Oil 258
11.8.11 Second–Generation Soy–Foods 259
11.8.12 Soy Nuts 259
11.8.13 Meat Alternatives 259
11.8.14 Cheese Alternatives 259
11.8.15 Soymilk Yogurt 259
11.8.16 Non–Dairy Frozen Desserts 259
11.9 Source of Various Enzymes having Industrial Significance 260
11.9.1 Cellulases 260
11.9.2 – and –Amylases 260
11.9.3 Proteases 260
11.9.4 Phytases 260
11.9.5 Transglutaminases 261
11.9.6 Ureases 261
11.9.7 Peroxidases 261
11.9.8 –Galactosidases 261
11.10 Major Soybean By–Products 262
11.10.1 Okara and its Uses 262
11.10.2 Livestock Fodder 262
11.10.3 Organic Compost 262
11.10.4 Pet Food 262
11.10.5 Soysage 262
11.10.6 Baked Goods 263
11.10.7 Okara Tempeh 263
11.10.8 Okara Party Mix 263
11.10.9 Soysage Paté 263
11.10.10 Okara and Vegetable Saute 263
11.10.11 Okara Burgers 263
11.10.12 Okara Onchom 263
11.10.13 Other Food Uses 264
11.11 Tofu Whey and its Uses 264
11.11.1 Natural Organic Soap 265
11.11.2 Livestock Fodder 265
11.11.3 Organic Fertilizer 265
11.11.4 Fuel Alcohol 265
11.11.5 Soymilk Curds 265
11.11.6 Soybean Hulls or Seed Coats 266
11.12 Applications of important soybean products 266
11.12.1 Okara as Source of Dietary Fiber in Functional Food Development 266
11.12.2 Okara as Source of Protein in Functional Food Development 266
11.12.3 Production of Natural Cellulose Fibers from Soybean Straw 267
11.12.4 Recovery of Phytosterols from Waste Residue of Soybean Oil Deodorizer Distillate 267
11.12.5 Production of –Galactosidase from Soybean Vinasse 268
11.12.6 Production of Bio–Ethanol from Soybean Molasses 268
11.12.7 Production of Citric Acid from Okara 269
11.12.8 Antioxidant Extraction from Soybean By–Products 269
References 270
12 Value–Added By–Products from Rice Processing Industries 277
Kittima Triratanasirichai, Manisha Singh, and Anil Kumar Anal
12.1 Introduction 277
12.2 Rice Bran 279
12.2.1 Protein and Peptide 279
12.2.2 Protein Extraction Method 280
12.2.3 Gamma–Oryzanol ( –Oryzanol) and Wax 284
12.3 Rice Hull and Rice Bran Fiber 286
12.4 Conclusions 287
References 287
13 Bioprocessing of Beverage Industry Waste for Value Addition 295
Surangna Jain and Anil Kumar Anal
13.1 Introduction 295
13.2 Coffee 295
13.2.1 Coffee Processing 295
13.2.2 By–Products and Wastes from Coffee Processing 296
13.2.3 Utilization of Coffee By–Products and Wastes 296
13.3 Tea 298
13.3.1 Processing and Production of Tea 298
13.3.2 Tea By–Products and Wastes and their Utilization 298
13.4 Fruit Juice and Soft Drinks 299
13.5 Alcoholic Beverages 299
13.5.1 Beer Production 299
13.5.2 By–Products and Wastes from the Brewing Industry and their Utilization 300
13.5.3 Wine Production 302
13.5.4 Brandy 304
13.6 Conclusion 304
References 305
14 Bioactive Compounds and their Health Effects from Honey Processing Industries 309
Zjahra Vianita Nugraheni and Taslim Ersam
14.1 Introduction 309
14.2 Biological Applications of Honey 313
14.2.1 Antibacterial Effects 313
14.2.2 Antioxidant Effects 314
14.2.3 Antiviral Effects 316
14.2.4 Anti–inflammatory Effects 316
14.3 Conclusion 317
References 318
15 Advances in Milk Fractionation for Value Addition 323
Juan M. Gonzalez, Deepak Bhopatkar, and Dattatreya Banavara
15.1 Dairy Ingredient Development 323
15.2 Milk Proteins 324
15.3 Milk Proteins Classification 325
15.3.1 Caseins 326
15.3.2 Whey Proteins 326
15.3.3 Milk Fat Globule Membrane Proteins 327
15.3.4 Milk Protein Fractionation Technologies 327
15.3.5 Milk Protein Ingredients 328
15.3.6 Milk Protein Hydrolysates 331
15.4 Milk Fats 334
15.4.1 Milk Fat Classification 334
15.4.2 Milk Fat Ingredients 334
15.5 Milk Carbohydrates 342
15.5.1 Lactose 342
15.5.2 Enzymatic and Chemical Modification 344
15.6 Milk Oligosaccharides 347
15.6.1 Oligosaccharide Processing 349
15.7 Future Outlook 349
References 349
16 Bioprocessing of Chicken Meat and Egg Processing Industries Waste to Value–Added Proteins and Peptides 367
Surangna Jain, Damodar Dhakal, and Anil Kumar Anal
16.1 Introduction 367
16.2 By–Products and Wastes Generated During Chicken Meat and Egg Processing 369
16.2.1 Feather 370
16.2.2 Skin 371
16.2.3 Bones 371
16.2.4 Trachea 371
16.2.5 Blood 371
16.2.6 Feet 371
16.2.7 Eggshell and Eggshell Membrane 372
16.3 Proteins and Peptides derived from Chicken Processing By–Products and Waste 372
16.3.1 Collagen 372
16.3.2 Gelatin 374
16.3.3 Keratin 376
16.3.4 Plasma Proteins 378
16.3.5 Bioactive Peptides 380
16.4 Valorization of Egg Waste 387
16.5 Conclusion 388
References 388
17 Bioprocessing of Beef and Pork Meat Processing Industries, Waste to Value–Add 395
Damodar Dhakal, Sajal Man Shrestha, and Anil Kumar Anal
17.1 Introduction 395
17.2 Different By–Products and Waste coming from Beef and Pork Meat Processing Industries 396
17.2.1 Skin 397
17.2.2 Bones 398
17.2.3 Hides and Hooves 398
17.2.4 Horn 399
17.2.5 Blood 400
17.2.6 Lard 400
17.2.7 Viscera 401
17.3 Valorization of Beef and Pork Meat Processing Waste 401
17.3.1 Collagen 401
17.3.2 Gelatin 402
17.3.3 Blood Products 403
17.3.4 Bioactive Peptides 404
17.3.5 Biodiesel 405
17.3.6 Keratin 407
17.4 Conclusion 411
References 411
18 Aquaculture and Marine Products Contribution for Healthcare Application 417
Maushmi S. Kumar
18.1 Introduction 417
18.2 Various Classes of Freshwater and Marine Products and their Healthcare Application 418
18.2.1 Proteins and Peptides 418
18.2.2 Marine Enzymes 420
18.2.3 Polyunsaturated Fatty Acids 421
18.2.4 Seafood Processing By–Products 422
18.3 Recent Patents in Healthcare Applications 426
18.3.1 Chitin and Chitosan 426
18.3.2 Phycocolloids 428
18.3.3 Carotenoids 428
18.4 Conclusion 430
References 431
19 Seafood By–Products in Applications of Biomedicine and Cosmeticuals 437
Ngo Dang Nghia
19.1 Introduction 437
19.1.1 Global Fishery Production 438
19.1.2 Important Species 438
19.1.3 Seafood By–Products 439
19.2 Seafood By–Products and Biomedicine 442
19.2.1 Fish Protein Hydrolysate 443
19.2.2 Carotenoprotein 445
19.2.3 Bioactive Peptides 447
19.2.4 Glycosaminoglycans (GAGs) 448
19.2.5 Polyunsaturated Fatty Acids 450
19.2.6 Chitin/Chitosan 452
19.2.7 Collagen, Gelatin 454
19.3 Marine Cosmeticuals 457
19.3.1 Cosmetics and Cosmeceuticals 457
19.3.2 Skin Care 458
19.3.3 Bioactive Compounds from Seafood By–Products for Skin Care 459
19.4 Conclusions 461
References 461
20 Food Industry By–Products as Protein Replacement in Aquaculture Diets of Tilapia and Catfish 471
Gabriel Arome Ataguba, Manoj Tukaram Kamble, and Krishna R. Salin
20.1 Introduction 471
20.1.1 Overview of Aquaculture 471
20.1.2 Use of Fishmeal 472
20.1.3 Siluridae 473
20.1.4 Cichlidae 473
20.1.5 Food Industry By–Products 474
20.2 Alternatives to Fishmeal in Catfish Diets 475
20.2.1 Ingredients of Plant Origin 475
20.2.2 Ingredients of Animal Origin 480
20.2.3 Other By–Products and Immuno–Modulation 482
20.3 Alternatives to Fishmeal in Tilapia Diets 482
20.3.1 Plant By–Product Protein Source 482
20.3.2 Animal By–Product Protein Source 486
20.3.3 Other By–Product Protein Source 490
References 491
21 Value–Added By–Products from Sugar Processing Industries 509
Ali Akbar and Imran Ali
21.1 Introduction 509
21.2 Pulp and Paper Production 512
21.2.1 Pulp Production 512
21.2.2 Paper Production from Bagasse Pulp 513
21.3 Agglomerated Products Production from Bagasse 513
21.3.1 Particle Board Production 514
21.3.2 Fiber Board Production 514
21.4 Alcohols 515
21.4.1 Production of Alcohol 515
21.4.2 Substrate Preparation 515
21.4.3 Preparation and Inoculation of Yeast 516
21.4.4 The Process of Fermentation 516
21.4.5 Alcohol Purification 516
21.4.6 Kinds of Alcohols Obtained from Sugar Industries 517
21.5 Animal Feed 519
21.5.1 Animal Feed from Beet Sugar Industries 519
21.5.2 Animals Feed from Cane Sugar Industries 520
21.6 Acids 521
21.7 Pectins 522
21.8 Functional Foods and Nutraceuticals 522
21.9 Anti–Desiccants 523
21.10 Biodegradable Plastics and Biopolymers 523
21.11 Food Products, Flavorings and Aromas 524
21.12 Char and Biofertilizers 525
21.13 Waste Water Treatment and Environmental Bioremediation 526
21.14 Energy and Biogas from Sugar Industries 527
21.15 Sprays and Colors 527
21.16 Solvents 528
21.17 Bio–Filters 528
21.18 Microbial Substrates 528
21.19 Summary and Future Prospects 528
References 529
22 Regulatory and Legislative Issues for Food Waste Utilization 535
Lavaraj Devkota, Didier Montet, and Anil Kumar Anal
22.1 Introduction 535
22.2 Possible Mitigation Measures for Food Processing Wastes 536
22.2.1 Composting and Land Spreading of Food Processing Waste 536
22.2.2 Feeding Food Processing Waste to Livestock 537
22.2.3 Utilization of Food Processing Waste as Feed/Food Supplement through Value Addition or Modification in Processing Method 537
22.2.4 Food Processing Source Reduction and Waste Management 538
22.3 Impact of Waste Disposal on Environment and Human Health 539
22.4 Need of Legislative and Regulatory Guidelines 539
22.5 Concept of Policies, Legislations, Code of Conduct and Regulations for Food Waste Utilization 540
22.6 Prevailing Legislation and Regulatory Guidelines for Food Waste Utilization 541
22.6.1 European Union 541
22.6.2 The USA 543
22.6.3 Asian Region 544
22.7 Possible Amendments and Scope for the Development of New Regulations on Food Waste Utilization 544
22.8 Use of Recent Advancements in Food Waste Utilization 545
22.9 Conclusion 546
References 546
Index 549
About the Editor
Anil Kumar Anal, is 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
Food Processing By–Products and their Utilization 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.
Food Processing By–Products and their Utilization 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.
- The first reference text to bring together essential information on the processing technology and incorporation of by–products into various food applications
- Concentrates 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
- Focuses on the nutritional composition and biochemistry of by–products, which are key to establishing their functional health benefits as foods
- Part of the "IFST Advances in Food Science" series, co–published with the Institute of Food Science and Technology (UK)
This 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.
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