Processing of fruits produces large volumes of wastes and these wastes can create pollution problems and also result in loss of valuable biomass and nutrients. The Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization deals with the various techniques and methods involved in processing of fruit by-products.
Although there are some general books on by-products of food processing industry but they are limited in context to the by-products of some particular fruits. This is the first book devoted to fruit processing by-products of wide range of important fruits including tropical, subtropical and temperate fruits; and their possible utilization in food and non-food industries.
Key Features
- Discusses the valorization of fruit processing by-products
- Covers the role of the by-products as prebiotics and dietary fibers
- Presents extraction techniques of bioactive compounds from fruit wastes
This book provides in-depth information about the fruit processing by-products, their nutritional composition, biochemistry, processing technology of by-products and the utilization of by-products into various food applications. This book also offers comprehensive coverage on the role of the fruit by-products as prebiotics and dietary fibers, their potential as the source of bioactive ingredients and their utilization in the development of novel functional foods.
It also includes various novel technologies useful in extraction and evaluation of the functional components from these fruit processing by-products. The book addresses how the proper utilization of fruit processing by‐products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing by-products.
About the Author: Khalid Muzaffar (Ph.D) is affiliated to Department of Food Science & Technology, University of Kashmir, J & K, India where currently he is working as a Research Fellow. He received M.Sc. (Food Technology) from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) from Sant Longowal Institute of Engineering and Technology, Longowal India. Dr. Muzaffar has also qualified National Eligibility Test in Food Technology conducted by Indian Council of Agricultural Research, India. He has published one book and has more than 30 publications, published in reputed international journals. He is an active reviewer for the Journals-Powder Technology, Drying Technology, Food Chemistry, Journal of Food Science and Technology, and many other scientific journal of repute. Sajad Ahmad Sofi (Ph.D) is Food Analyst at the Food Testing Laboratory, Department of Food Technology, IUST, Awantipora, India. He received M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) degree from SKUAST, Jammu, India. The author has been awarded with gold medal for outstanding performance during his M.Sc. degree programme.
Sajad Ahmad Sofi (Ph.D.) is a Food Analyst at the Food Testing Laboratory, Department of Food Technology, IUST, Awantipora, India. He received an M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India, and a Ph.D. (Food Science & Technology) degree from SKUAST, Jammu, India. Dr. Sofi has also qualified National Eligibility Test in Food Technology conducted by the Indian Council of Agricultural Research. The author has been awarded a gold medal for outstanding performance during his M.Sc. degree program and UGC award for Ph.D. fellowship. Dr. Sofi has more than 30 publications in Internationally reputed journals and 10 book chapters. He is an active reviewer for many scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.
Shabir Ahmad Mir (Ph.D) obtained his PhD in Food Technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in Food Science and Technology. Dr. Mir has published numerous international papers, book chapters, and edited five books.
