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Food By-Product Based Functional Food Powders.
・ISBN 978-1-4822-2437-5 hard GB£ 185.00
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| 著者・編者 | Tokusoglu, OEzlem (ed.), |
|---|---|
| シリーズ | (Nutraceuticals) |
| 出版社 | (CRC Press Inc, US) |
| 出版年月 | 2018 |
| ページ数 | 306 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A02-9752＞ |
解説
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.