Food By-Product Based Functional Food Powders PDF
Edited by Ozlem Tokusoglu
Part of the Nutraceuticals series
Description
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.
Information
-
Download - Immediately Available
- Format:PDF
- Pages:306 pages
- Publisher:CRC Press
- Publication Date:29/01/2018
- Category:
- ISBN:9781482224382
Information
-
Download - Immediately Available
- Format:PDF
- Pages:306 pages
- Publisher:CRC Press
- Publication Date:29/01/2018
- Category:
- ISBN:9781482224382
