Wealth out of Food Processing Waste Ingredient Recovery and Valorization Nutraceuticals Series

High amounts of waste are generated daily in various food processing industries inclusing seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. Several tons of generated waste can be effectively used to manufacture or recover such value-added by-products as fibers, antioxidants, proteins, vitamins and minerals, biofilms, fertilizers, and animal feed. While food processing- generated waste may lead to health and environmental hazards, it is critical to identify proper protocols to recover valuable ingredients from waste, thereby creating wealth in the society.

Wealth out of Food Processing Waste identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. The effective utilization of waste can generate income for the entrepreneur, lead to more employment for society, enhance fertility of soil, reduce environmental pollution, conserve resources, and help augment national economies to a greater extent.

Key Features:

• Provides in-depth knowledge about conversion of waste derived from various food processing industries into various value-added products
• Highlights the extraction of antioxidants and functional food ingredients from industrial food waste
• Presents current and emerging trends using biotechnological approaches for conversion of waste into various value-added products

This book provides food industry personnel, scientists, food engineers, biotechnologists, research scholars, and students with strategies for effective utilization of waste from various food processing industries.

1. Waste Management Techniques for Various Food Processing Industries 2. Value Addition of Cereal and Millet Processing Industrial Waste 3. Value Addition of Oilseed Processing Industrial Waste 4. Value Addition of Pulse Processing Industrial Waste 5. Value Addition of Fruit Processing Industrial Waste 6. Value Addition of Vegetable Processing Industrial Waste 7. Recent and Novel Technology Used for the Extraction and Recovery of Bioactive Compounds from Fruits and Vegetable Waste 8. Value Addition of Spices Processing Industrial Waste 9. Value Addition of Confectionery Processing Industrial Waste 10. Value Addition of Dairy Processing Industrial Waste 11. Value Addition of Meat & Poultry Processing Industrial Waste 12. Value Addition of Fish Processing Industrial Waste.

M. Selvamuthukumaran, PhD is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.