001444574 000__ 07045cam\a2200565Ii\4500
001444574 001__ 1444574
001444574 003__ OCoLC
001444574 005__ 20230310003717.0
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001444574 008__ 220220s2022\\\\sz\a\\\\o\\\\\001\0\eng\d
001444574 019__ $$a1298559820$$a1298656530$$a1298677381
001444574 020__ $$a9783030844363$$q(electronic bk.)
001444574 020__ $$a3030844366$$q(electronic bk.)
001444574 020__ $$z9783030844356
001444574 020__ $$z3030844358
001444574 0247_ $$a10.1007/978-3-030-84436-3$$2doi
001444574 035__ $$aSP(OCoLC)1298513810
001444574 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dGW5XE$$dEBLCP$$dOCLCO$$dOCLCF$$dN$T$$dOCLCA$$dUKAHL$$dOCLCQ
001444574 049__ $$aISEA
001444574 050_4 $$aTD930$$b.M43 2022
001444574 08204 $$a664/.8$$223
001444574 24500 $$aMediterranean fruits bio-wastes :$$bchemistry, functionality and technological applications /$$cMohamed Fawzy Ramadan, Mohamed A. Farag, editors.
001444574 264_1 $$aCham :$$bSpringer,$$c[2022]
001444574 264_4 $$c©2022
001444574 300__ $$a1 online resource :$$bcolor illustrations
001444574 336__ $$atext$$btxt$$2rdacontent
001444574 337__ $$acomputer$$bc$$2rdamedia
001444574 338__ $$aonline resource$$bcr$$2rdacarrier
001444574 500__ $$aIncludes index.
001444574 5050_ $$aSection 1: General Aspects -- Introduction to Mediterranean Fruits Bio-wastes: Chemistry, Functionality and Techno-applications -- Potentials of Biowaste Carbohydrates in Gut Health Enhancement -- Section 2: Olive Bio-wastes: Chemistry, Functionality and Technological Applications -- Olive fruit by-products: from waste streams into promising source of value-added products -- Anaerobic digestion technology of solid and liquid forms of olive wastes in Mediterranean area -- Agronomic olive bio-waste management: Combination of olive mill wastewater (OMW) spreading and compost amendment Effects on soil properties and olive tree performance quality -- Olive waste as promising approach to produce antioxidants, biofertilizers and biogas -- Section 3: Citurs Bio-wastes: Chemistry, Functionality and Technological Applications -- Citrus biowastes: Applications in production and quality enhancement of food from animal sources -- Valorization of grapefruit (Citrus paradisi) processing wastes -- Citrus bio-wastes: source of bioactive, functional products and non-food uses -- Citrus Sinensis (Sweet Oranges) Wastes: The Orange Wealth -- Tangerine (Citrus reticula L.) Wastes -- Lemon (Citrus limon) bio-waste: Chemistry, Functionality and Technological Applications -- Section 4: Apple and pear Bio-wastes: Chemistry, Functionality and Technological Applications -- Valorisation of Apple (Malus domestica) Wastes -- Apple (Malus domestica) by-products: Chemistry, Functionality and Industrial Applications -- Chemistry, Functionality and Technological Applications of Pear Bio-waste -- Section 5: Date palm Bio-wastes: Chemistry, Functionality and Technological Applications -- Valorization of Date Palm (Phoenix dactylifera) Wastes and By-Products -- Date palm (Phoenix dactylifera L.) wastes valorisation: A circular economy approach -- Section 6: Bio-wastes from grape and berries: Chemistry, Functionality and Technological Applications -- An Insight into the Brilliant Benefits of Grape Waste -- Grape (Vitis vinifera) biowastes: Applications in egg, meat and dairy production and products -- Vaccinium berry processing wastes: composition and biorefinery possibilities -- Strawberry (Fragaria ananassa) Wastes -- Section 7: Prunus Bio-wastes: Chemistry, Functionality and Technological Applications -- Apricot (Prunus armeniaca L.) kernel: a valuable by-product -- Valorization of Sweet Cherry (Prunus avium) Wastes as a Source of Advanced Bioactive Compounds -- Peach (Prunus persica) bio-waste: Chemistry, Functionality and Technological Applications -- Valorization of peach (Prunus persica) fruit waste -- Plum (Prunus domestica) Wastes -- Section 8: Cucurbitaceae Bio-wastes: Chemistry, Functionality and Technological Applications -- Leveraging the Cucumis melo wastes -- Citrallus Lanatus (Watermelon) Wastes: Maximizing the Benefits and Saving the Environment -- Pumpkin Bio-Wastes as Source of Functional Ingredients -- Section 9: Bio-wastes from Other Fruits: Chemistry, Functionality and Technological Applications -- Avocado (Persea americana) wastes: chemical composition, biological activities and industrial applications -- Industrial Pomegranate Wastes and Their Functional Benefits in Novel Food Formulations -- Valorization of Persimmon (Diospyros kaki) wastes to be used as functional ingredients -- Carob (Ceratonia Siliqua): Agro-industrial Waste and Potential Uses in the Circular Economy -- Utilization of Tomato (Solanum lycopersicum) BY-PRODUCTS: AN OVERVIEW -- Valorization of guava fruits byproducts: Chemical composition, bioactive components, and technical concerns to food industry.
001444574 506__ $$aAccess limited to authorized users.
001444574 520__ $$aTraditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of the Mediterranean diet, and could be used in pharmaceuticals as well as novel food applications. This book presents a multidisciplinary forum of discussion on the chemistry, functional properties, health-promoting effects of bioactive compounds in Mediterranean fruit bio-wastes, as well as novel food and non-food applications. The text provides the scientific fundamentals of the health-promoting benefits and applications of Mediterranean fruit bio-wastes, reviews the relevant recovery issues, and explores different techniques to develop new applications. With a diversity of perspectives, from food science to environmental chemistry and horticultural research, this volume provides comprehensive, up-to-date knowledge to researchers and industry professionals working in the areas of food waste valorization. .
001444574 588__ $$aDescription based on print version record.
001444574 650_0 $$aAgricultural wastes$$xRecycling.
001444574 650_0 $$aFruit.
001444574 650_0 $$aFood industry and trade$$xWaste minimization.
001444574 650_0 $$aFood industry and trade$$xBy-products.
001444574 650_6 $$aFruits.
001444574 650_6 $$aAliments$$xIndustrie et commerce$$xSous-produits.
001444574 655_0 $$aElectronic books.
001444574 7001_ $$aRamadan, Mohamed Fawzy,$$eeditor.
001444574 7001_ $$aFarag, Mohamed A.,$$eeditor.
001444574 77608 $$iPrint version:$$tMediterranean fruits bio-wastes.$$dCham : Springer, 2022$$z9783030844356$$w(OCoLC)1295110997
001444574 852__ $$bebk
001444574 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-84436-3$$zOnline Access$$91397441.1
001444574 909CO $$ooai:library.usi.edu:1444574$$pGLOBAL_SET
001444574 980__ $$aBIB
001444574 980__ $$aEBOOK
001444574 982__ $$aEbook
001444574 983__ $$aOnline
001444574 994__ $$a92$$bISE