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By: (Edited by) Gustavo Molina , (Edited by) Minaxi Sharma , (Edited by) Rachid Benhida , (Edited by) Ramesh Chander Kuhad , (Edited by) Vijai Kumar Gupta , (Edited by) Zeba Usmani
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Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry.
In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact.
This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.
Explores recent advances in the valorization of agri-food waste into food ingredients
Provides technical concepts on the production of various food ingredients of commercial interest
Explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes
Presents important classes of food ingredients obtained from alternative raw materials
Presents sustainable food waste resources and management strategies
Presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept.
Challenges in applications of re-derived bioactive compounds from food wastes in food formulations
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