"PREFACE Recent trends in food production have led to an increase in the rate of production of food processing by-products and wastes. Generation of waste and by-products during processing of food is unavoidable and the amount and kind of waste produced,which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is to remain consistent. Instead of treating these by-products as waste and land filling them, many food firms are turning them into useful products. In this context valorization, a relatively new concept in the field of industrial residues management, promoting the principle of sustainable development holds immense potential in deriving fine chemicals, micronutrients, enzymes and precious metabolites via chemical and biotechnological processes that have industrial value. The valorization of food processing by-products approach ultimately aims at resource mobilization, recycling of waste, harnessing non-conventional natural resources for economically valuable products, and waste management ensuring healthy environment besides sustainable development. Available books on food processing and food waste management deals with the types of food wastes and the technologies employed for disposal of them covering food wastes of some major food industries alone. Whereas, a comprehensive book on valorization of the by-products and wastes covering all types of food industries towards converting them into value added products through biotechnology is not yet available for viewers, students, research and business community"--Provided by publisher.
"This book addresses the issues, potentials, and prospects of harnessing various types of food processing byproducts through valorization and effective commercial utilization. After reviewing the state of food processing byproducts, the text introduces the basic principles of food and biotechnologies for valorization before providing a detailed description of byproducts and wastes generated. It identifies the potential of the byproducts of each food industry for the production of biologicals of commercial significance, enzymes, pigments, flavors, functional ingredients, micronutrients, nutraceuticals, active pharmaceutical ingredients, phytochemicals, biofuel, and biomaterials"--Provided by publisher.
