This volume brings together cutting-edge research and expert protocols on food and vegetable waste valorization. Chapters cover a diverse range of methods and approaches for extracting bioactive compounds from fruits and vegetables that have traditionally been overlooked/undervalued. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Fruit and Vegetable Waste Valorization: Basic Protocols aims to ensure successful results in the further study of this vital field.
Methods in extraction of dietary fiber from banana pseudo-stem.-
Chemometric Methods in Discrimination of Citrus Peel Waste.- Methods in
drying and bio-drying of fruits and vegetables by-products.- Protocols in
Chemical Composition Analysis of Winery By-Products.- Methods for the
determination of physical and structural properties of apricot seed and
kernels.- New Food Product Development: Utilization of Valuable Fruit and
Vegetable By-products in Product Design.- Cellulase enzyme production by
solid state fermentation of peanut shells using microbial cultures.-
Microbial fermentation of grape by-products: A promising approach for
recovery of phenolic compounds.- Enzymatic hydrolysis and parameter
optimization for the recovery of carotenoids from eggplant peel.-
Ultrasonic-assisted extraction of phenolic compounds from dragon fruit peel:
Optimization.- Supercritical CO2 extraction of naringin from Citrus grandis
peel.- Methods for evaluating the quality, safety, and stability of phenolic
acids from citrus peel.- Natural deep eutectic solvent extraction protocols
for tannins from Alchemilla vulgaris L..- Methods in green extraction of
protein from Alfalfa leaves using ionic liquids.- Optimization of the pulsed
electric field-assisted extraction of carbohydrates from potato peel.- RSM
and fuzzy modeling approach for optimization of extraction of oleanolic acid
bioactive compounds from Ocimum sanctum.- Method for separation,
identification, and fractionation of phenolic compounds from grape skin.
