Food Wastes and By-products

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste both to economies and to the environment is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food wasteAcross the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste - both to economies and to the environment - is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds.Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book:* Explains how reconstituted by-products can best be used to radically reduce food waste* Discusses the potential nutraceutical assets of recovered food waste* Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds* Describes novel extraction processes and the emerging use of nanotechnologyA significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

List of Contributors xv1 Cereal/Grain By-products 1Norma Julieta Salazar-López, Maribel Ovando-Martínez, and J. Abraham Domínguez-Avila2 Enrichment and Utilization of Thin Stillage By-products 35Timothy J. Tse and Martin J. T. Reaney3 Pulse By-products 59Iván Luzardo-Ocampo, M. Liceth Cuellar-Nuñez, B. Dave Oomah, and Guadalupe Loarca-Piña4 Aquafaba, from Food Waste to a Value-Added Product 93Rana Mustafa and Martin J. T. Reaney5 Brazilian (North and Northeast) Fruit By-Products 127Larissa Morais Ribeiro DA Silva, Paulo Henrique Machado De Sousa, Luiz6 Health Benefits of Mango By-products 159Abraham Wall-Medrano, Francisco J. Olivas-Aguirre, Jesus F. Ayala-Zavala, J. Abraham Dominguez-Avila, Gustavo A. Gonzalez-Aguilar, Luz A. Herrera-Cazares, and Marcela Gaytan-Martinez7 Citrus Waste Recovery for Sustainable Nutrition and Health 193Adriana Maite Fernández-Fernández, Eduardo Dellacassa, Alejandra Medrano-Fernandez, and María Dolores Del Castillo8 Vegetable By-products 223L. Gabriela Espinosa-Alonso, Maribel Valdez-Morales, Xochitl Aparicio-Fernandez, Sergio Medina-Godoy, and Fidel Guevara-Lara9 Flaxseed By-products 267B. Dave Oomah10 Seed Hull Utilization 291E.E. Martinez-Soberanes, R. Mustafa, M.J.T. Reaney, and W.J. Zhang11 Health Benefits of Spent Coffee Grounds 327Norma Julieta Salazar-López, Carlos Vladimir López-Rodríguez, Diego Antonio Hernández-Montoya, and Rocio Campos-Vega12 Health Benefits of Silverskin 353Amaia Iriondo-DeHond, Teresa Herrera, and María Dolores Del Castillo13 Cocoa By-products 373Karen Haydeé Nieto Figueroa, Nancy Viridiana Mendoza García, and Rocio Campos-Vega14 Emerging and Potential Bio-Applications of Agro-Industrial By-products Through Implementation of Nanobiotechnology 413Hayde Azeneth Vergara-Castañeda, Gabriel Luna-Bárcenas, and Héctor PoolReferences 436Index 445