Food By-Product Based Functional Food Powders Hardback
Edited by Ozlem Tokusoglu
Part of the Nutraceuticals series
The by-products of food processing operations may still contain many valuable substances.
Nowadays, the potential utilization of these major components has been the focus of increasing attention.
Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products.
Food By-product Based Functional Food Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique bioactive features, enhancing technologies, processing of food by-product powders, and utilization. The book discusses how these by-products may be evaluated as a source of dietary phytochemicals including phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber; as a source of proteins, peptides, and amino acids; as extruded products; as a source of collagen and gelatin; and as a source of various food additive materials.
- Format: Hardback
- Pages: 284 pages, 49 Tables, black and white; 148 Illustrations, black and white
- Publisher: Apple Academic Press Inc.
- Publication Date: 12/02/2018
- Category: Food & beverage technology
- ISBN: 9781482224375