{"product_id":"nutraceutics-from-agrifood-byproducts-9781394174447","title":"Nutraceutics from AgriFood ByProducts","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eNUTRACEUTICS FROM AGRI-FOOD BY-PRODUCTS\u003c\/b\u003e \u003cp\u003e\u003cb\u003eThis book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eWastes and by-products of the agri-food chain represent a rich source of active molecules that can be usefully employed in the food and pharmaceutical industries. Eco-friendly extraction procedures able to isolate the different components of the agri-food by-products represent an attractive challenge to increase the waste's value, and, at the same time, solve the issues usually related to their disposal. \u003c\/p\u003e\u003cp\u003eEach of the 12 chapters in \u003ci\u003eNutraceutics from Agri-Food By-Products\u003c\/i\u003e deeply analyses a specific agri-food chain, highlighting the main components recovered in the processing of food, seafood, and dairy wastes and by-products. Specifically, a green approach to the extraction of active molecules is described, as w\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Valorization of Industrial Coproducts From Tropical Fruit 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNeith Pacheco, Daniel Castaneda-Valbuena, Ivan Emanuel Herrera-Pool, Sara Herrera-Rodriguez, Tania Gonzalez-Flores, Soledad Pech-Cohuo, Juan C. Cuevas-Bernardino and Teresa Ayora-Talavera\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Production of Tropical Fruit and Coproducts: Common and Uncommon Raw Materials 1\u003c\/p\u003e \u003cp\u003e1.2 Nutraceutical Compounds Recovery From Tropical Fruits Coproducts 4\u003c\/p\u003e \u003cp\u003e1.3 Nutraceutical Extraction Methods: Advantages and Drawbacks 7\u003c\/p\u003e \u003cp\u003e1.4 Identification Techniques of Nutraceuticals Present in Tropical Fruits By-Products 13\u003c\/p\u003e \u003cp\u003e1.5 In Vitro and In Vivo Methods to Evaluate Biological Activity of Nutraceuticals 17\u003c\/p\u003e \u003cp\u003e1.6 Effect of Nutraceuticals on the Microbiome 17\u003c\/p\u003e \u003cp\u003e1.7 Future Trends of Nutraceuticals Obtained From Tropical Fruit By-Products 22\u003c\/p\u003e \u003cp\u003e1.8 Novel Nutraceutical Origins From Tropical Fruit Coproducts 23\u003c\/p\u003e \u003cp\u003e1.9 Trends in the Application of Nutraceuticals Obtained From Tropical Fruit Coproducts 25\u003c\/p\u003e \u003cp\u003e1.10 Future Aspects of Nutraceuticals 26\u003c\/p\u003e \u003cp\u003e1.11 Conclusion 28\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Prebiotic Properties of Fruit By-Products and Their Metabolic Benefits 45\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMaria Margareth Veloso Naves, Aline Medeiros Alves-Santos, Clara Sandra Araujo Sugizaki and Rafaela G. Feresin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 45\u003c\/p\u003e \u003cp\u003e2.2 Prebiotic Compounds 47\u003c\/p\u003e \u003cp\u003e2.3 Fruit By-Products From Agro-Industry Processing 50\u003c\/p\u003e \u003cp\u003e2.4 Prebiotic Potential of Fruit By-Products 51\u003c\/p\u003e \u003cp\u003e2.5 Gaps and Perspectives for Further Research 59\u003c\/p\u003e \u003cp\u003e2.6 Conclusion 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Valorization of Actinidia spp. By-Products and Wastes for Nutraceutical Applications 69\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAna Margarida Silva, Catarina Macedo, Piotr Latocha, Paulo Costa, Cristina Delerue-Matos and Francisca Rodrigues\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 70\u003c\/p\u003e \u003cp\u003e3.2 Bioactive Composition and Health Benefits of Actinidia spp. By-Products and Wastes 73\u003c\/p\u003e \u003cp\u003e3.3 Products Available on the Market With Actinidia Fruits and By-Products--An Overview 86\u003c\/p\u003e \u003cp\u003e3.4 Conclusion and Future Prospects 105\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Valorization of Grape By-Products: Toward The Circular Economy Concept 117\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRosa Rodriguez, German Mazza, Maria Paula Fabani, Yanina Baldan, Celia Roman, Mathias Riveros-Gomez, Iside Mut and Anabel Fernandez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 118\u003c\/p\u003e \u003cp\u003e4.2 Materials and Methods 120\u003c\/p\u003e \u003cp\u003e4.3 Results and Discussions 123\u003c\/p\u003e \u003cp\u003e4.4 Conclusion 130\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Tomato By-Products: A Potentially Promising Bioresource for the Recovery of Bioactive Compounds and Nutraceuticals 137\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eToufik Ouatmani, Hayate Haddadi-Guemghar, Samir Hadjal, Lila Boulekbache-Makhlouf and Khodir Madani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 138\u003c\/p\u003e \u003cp\u003e5.2 Industrial Tomato and Its By-Products: A Reservoir of Bioactive Compounds 140\u003c\/p\u003e \u003cp\u003e5.3 Conclusion 159\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Valorization and Functionalization of Cereal-Based Industry By-Products for Nutraceuticals 173\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAkin, M., Jukic, M., Lukinac, J., Yilmaz, B., Ozogul, F. and Rocha, J.M.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 175\u003c\/p\u003e \u003cp\u003e6.2 Definition and Regulatory Framework of Nutraceuticals 176\u003c\/p\u003e \u003cp\u003e6.3 By-Products From Cereal Cultivation 179\u003c\/p\u003e \u003cp\u003e6.4 By-Products From Cereal Processing 180\u003c\/p\u003e \u003cp\u003e6.5 Biotechnological Processes for the Valorization and Functionalization of Cereal-Based By-Products and Wastes 189\u003c\/p\u003e \u003cp\u003e6.6 Market of High-Added Value Nutraceuticals From Cereal-Based By-Products and Wastes 199\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Mustard By-Products: A Promising Sustainable Natural Source of Bioactive Compounds 223\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSalima Acherar, Hayate Haddadi-Guemghar, Khodir Madani and Lila Boulekbache-Makhlouf\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 224\u003c\/p\u003e \u003cp\u003e7.2 Mustard 224\u003c\/p\u003e \u003cp\u003e7.3 Bioactive Compounds Recovery from Mustard Waste Products 228\u003c\/p\u003e \u003cp\u003e7.4 Emerging Methods Used for the Extraction of Biobased Elements from Mustard By-Products 229\u003c\/p\u003e \u003cp\u003e7.5 Valorization of Mustard By-Products Properties in Various Fields 233\u003c\/p\u003e \u003cp\u003e7.6 Conclusion 236\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Trends in Utilization of Whey and Buttermilk--Valuable By-Products of the Dairy Industry 245\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKatarina Lisak Jakopovic, Irena Barukcic Jurina and Rajka Bozanic\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Whey 246\u003c\/p\u003e \u003cp\u003e8.2 Buttermilk 269\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Valorization of Wastes and By-Products From the Meat Industry 285\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSenthilkumar Rathnasamy, Vivek Rangarajan, Ramya Munisamy, Harish babu Balaraman, Subhranshu Samal, Vinoth Kannan S.R., Sampatrao Dagu Manjare and Umile Gianfranco Spizzirri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction: Meat Wastes--Sources and Economic Importance 286\u003c\/p\u003e \u003cp\u003e9.2 Bioconversion of Meat Wastes Into Microbial Enzymes 287\u003c\/p\u003e \u003cp\u003e9.3 Extraction and Valorization of Meat Wastes and Its Applications 289\u003c\/p\u003e \u003cp\u003e9.4 Utilization of Meat By-Products and Its Wastes Into Value-Added Products 302\u003c\/p\u003e \u003cp\u003e9.5 Conclusion 309\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Valorization of Seafood Processing By-Products for Bioactive Compounds 319\u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePuthanveetil V. Suresh, A.R. Brundha, Tanaji G. Kudre and S.K. Sandesh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 320\u003c\/p\u003e \u003cp\u003e10.2 Bioactive Compounds From Seafood Processing By-Products 324\u003c\/p\u003e \u003cp\u003e10.3 Extraction Methods of Bioactive Compounds From Seafood Processing By-Products 327\u003c\/p\u003e \u003cp\u003e10.4 Recovery of Enzymes From Seafood Processing By-Products 329\u003c\/p\u003e \u003cp\u003e10.5 Extraction of Bioactive Pigment (Carotenoids) From Seafood Processing By-Products 332\u003c\/p\u003e \u003cp\u003e10.6 Extraction of Collagen and Its Derivatives From Seafood Processing By-Products 334\u003c\/p\u003e \u003cp\u003e10.7 Extraction of Bioactive Lipids and Fatty Acids From Seafood Processing By-Products 336\u003c\/p\u003e \u003cp\u003e10.8 Extraction of Essential and Bioactive Minerals From Seafood Processing By-Products 338\u003c\/p\u003e \u003cp\u003e10.9 Recovery of Bioactive Peptides From Seafood Processing By-Products 340\u003c\/p\u003e \u003cp\u003e10.10 Recovery of Vitamins From Seafood Processing By-Products 341\u003c\/p\u003e \u003cp\u003e10.11 Recovery of Chondroitin Sulphate From Seafood Processing By-Products 341\u003c\/p\u003e \u003cp\u003e10.12 Extraction of Chitin and Its Derivatives From Seafood Processing By-Products 341\u003c\/p\u003e \u003cp\u003e10.13 Conclusion 343\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Recovery of Bioactive Compounds From Agro-Food By-Products by Membrane-Based Operations 361\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAlfredo Cassano, Carmela Conidi and Esperanza Maria Garcia-Castello\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 361\u003c\/p\u003e \u003cp\u003e11.2 Bioactive Compounds From Fruit and Vegetable By-Products 365\u003c\/p\u003e \u003cp\u003e11.3 Bioactive Compounds From Meat By-Products 372\u003c\/p\u003e \u003cp\u003e11.4 Bioactive Compounds From Marine By-Products 378\u003c\/p\u003e \u003cp\u003e11.5 Conclusion and Future Trends 382\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Food Industry Effluents, A Renewable Source for the Production of Porous Materials With High Added Value 391\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMiloudi Hlaibi and Issam Mechnou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Olive Oil Production and Its Impact on Natural Aquatic Resources 392\u003c\/p\u003e \u003cp\u003e12.2 Transformation and Valorization of Solid and Liquid Toxic Discharges From Moroccan Olive Oil Industries, in Bio Coal Phases for Several Potential Applications 395\u003c\/p\u003e \u003cp\u003eReferences 416\u003c\/p\u003e \u003cp\u003eIndex 423\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49529239142743,"sku":"9781394174447","price":153.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781394174447.jpg?v=1731874837","url":"https:\/\/bookcurl.com\/products\/nutraceutics-from-agrifood-byproducts-9781394174447","provider":"Book Curl","version":"1.0","type":"link"}