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Food By-Product Based Functional Food Powders, Hardback Book

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:
  • Category: Food & beverage technology
  • ISBN: 9781482224375



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