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Fruit and Vegetable Processing Wastes and By-products: Utilization and Future Prospects [Hardback]

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  • Formāts: Hardback, 243 pages, height x width: 254x178 mm, 24 Illustrations, color; 3 Illustrations, black and white; VI, 243 p. 27 illus., 24 illus. in color., 1 Hardback
  • Sērija : Methods and Protocols in Food Science
  • Izdošanas datums: 19-Sep-2025
  • Izdevniecība: Springer-Verlag New York Inc.
  • ISBN-10: 1071647628
  • ISBN-13: 9781071647622
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Fruit and Vegetable Processing Wastes and By-products: Utilization and Future ProspectsPalielināt
  • Formāts: Hardback, 243 pages, height x width: 254x178 mm, 24 Illustrations, color; 3 Illustrations, black and white; VI, 243 p. 27 illus., 24 illus. in color., 1 Hardback
  • Sērija : Methods and Protocols in Food Science
  • Izdošanas datums: 19-Sep-2025
  • Izdevniecība: Springer-Verlag New York Inc.
  • ISBN-10: 1071647628
  • ISBN-13: 9781071647622
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781071647622.html

The book details methods and protocols on fruit and vegetable waste management. Chapters include multidimensional topics on circular economy, biorefinery approach of fruit and vegetable processing wastes; bioconversion of fruit and vegetable processing wastes into biofuel, biogas, fermentable sugar, electricity, briquette, biochar, activated carbon, bioremediation for bio-solvent and byproducts processing, valorization of fruit, and vegetable processing waste to develop value-added products. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge, Fruit and Vegetable Processing Wastes and By-products: Utilization and Future Prospects aims to be comprehensive guide for researchers in the field.

Fruit and Vegetable Processing Wastes and By-products: An
Overview.- Recycling of fruit and vegetables processing wastes for production
of value-added products.- Sustainable use of fruit and vegetable waste
by-products for the manufacture of biodegradable food packaging films.-
Fruits and vegetables processing wastes by-products as innovative ingredients
to enhance the nutritional quality of baked foods.- Utilizing fruit and
vegetable processing waste biomass to produce biochar and activated carbon
for removal of dye.- Functional oligosaccharides produced from fruit and
vegetable processing wastes.- Fruit and vegetable processing wastes: A
sustainable source for the production of enzymes.- Utilization of Fruit and
Vegetable Processing Wastes for Biogas and Bio-methane Production.-
Extraction of bio-solvent from fruit and vegetable processing wastes.-
Synthesis of green and sustainable nanomaterials from fruit and vegetable
processing wastes: A sustainable approach to agro-waste valorization.-
Conventional and Novel Methodologies to Extract Nano-Cellulose from Fruit and
Vegetable Pomace.- Isolation and Characterization of Pectin from Fruit and
Vegetable Processing Wastes and Its Potential Uses.- Estimation of
fermentable sugar from fruit and vegetable wastes: techniques.- Conversion of
Fruit and Vegetable Processing Wastes as a Source of Electricity.- Dietary
Fibers Derived from Fruit and Vegetable Processing Wastes: Extraction Methods
and Value Addition Processes.