Revalorization of Food processing residues

ISBN-13: 9783659706646 / Angielski / Miękka / 2015 / 108 str.

Salem Ahmed Abdel-Fattah;Khalifa Ibrahim;Barakat Hassan

Opis

Food production causes a huge amount of residues that cause environmental pollution. Obviously, many fruits and vegetables such as guava, olive, mango, orange, etc. are mainly marketed in processed form and resulted a great amounts of residues consisting of peels, pomace and seeds. Amazingly, phytochemicals can be used as antimicrobial or antioxidant agents, so we can use these residues by extracting these components from the residues and use them at food manufacturing proposes. Thence, these residues became a valuable material, and we can benefit from them to reduce pollution and raise economic returns. Also, olive residues are important source of phytochemicals components including phenolics, flavonoids and flavonols which have antibacterial and antioxidnants as well as other biological activites. Therefore, this study focuses on how to use the valuable components in these residues as well as support some foods with them. These components are used as antioxidants, antimicrobial, flavor compounds, food thickeners, etc. Thus, we should benefit from the residues instead of getting rid of them and re-use them again to make use of all fruits and reduce the costs of final product.

O autorze

AAS Graduated from Food Technology, Fac. of Agriculture, Banha University. I have a good background in Food Technology as i graduated and trained. I participated a workshop in Sudan at the premises of Industrial Research and Consultation Center on Food technology applications. I am a member in activated carbon production project funded by ASRT-2015