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001451400 0247_ $$a10.1007/978-981-16-9527-8$$2doi
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001451400 24500 $$aFruits and vegetable wastes :$$bvalorization to bioproducts and platform chemicals /$$cRamesh C. Ray, editor.
001451400 260__ $$aSingapore :$$bSpringer,$$c2022.
001451400 300__ $$a1 online resource (445 p.)
001451400 500__ $$a3.3 Hydro Distillation
001451400 5050_ $$aIntro -- Preface -- Contents -- Part I: Introduction -- Chapter 1: Overview of Food Loss and Waste in Fruits and Vegetables: From Issue to Resources -- 1 Introduction -- 2 Food Wastes: Concept and Definitions -- 2.1 A Historical Sight on the Issue of Food Loss and Waste -- 2.2 Definition of Food Loss and Waste Depends on the Issue Targeted -- 2.2.1 Food Loss and Waste (FLW) Definition from a Food Security Perspective -- 2.2.2 Food Waste Definition from a Resource Management Perspective -- 2.3 What Are the Expected Benefits of Saving Foods?
001451400 5058_ $$a2.3.1 Contribute Toward Environmental Sustainability -- 2.3.2 Improve Food Security and Nutrition -- 2.4 Fruits and Vegetables Have Been Neglected by Post-Harvest Loss (PHL) Researchers -- 3 Overview of Fruits and Vegetables Loss and Waste -- 3.1 Global Data on Fruit and Vegetable Food Loss and Waste -- 3.2 Fruits and Vegetables Food Loss and Wastes Are Highly Contact and Supply Chain-Related -- 4 Causes of FLW in Fruits and Vegetables -- 4.1 Perishability of Fruits and Vegetables Partly Explains Their High Level of Loss and Waste Among Other Food Products
001451400 5058_ $$a4.2 Main Drivers Behind Food Losses in Fruits and Vegetables Supply Chains -- 5 From Issue to Resources -- 6 Conclusion and Future Perspectives -- References -- Part II: Bioactive Compounds and Extraction Methods -- Chapter 2: Recovery of Wasted Vegetables and Fruits for Food Additives -- 1 Introduction -- 2 Importance of Reuse FVWs -- 3 The Concept of Circular Economy -- 3.1 Evolution of the Concept of Circular Economy -- 3.2 Objectives of Circular Economy -- 3.3 Advantages of Implementation of Circular Economy -- 4 Challenges and Opportunities for the Reuse of FVWs -- 4.1 Bioethanol
001451400 5058_ $$a4.2 Dietary Fibers -- 4.3 Bioactive Compounds -- 4.3.1 Ascorbic Acid -- 4.3.2 Carotenoids -- 4.3.3 Phenolic Compounds -- 4.4 Opportunities for the Reuse of FVWs -- 4.5 Eco-innovation and Eco-design -- 5 Anti-nutritional Compounds -- 5.1 Definition and Classification of ANCs -- 5.2 Processing Technologies to Remove ANCs -- 6 Industrial Applications Developed -- 6.1 Source of Food Additives for Industrial Applications -- 6.1.1 Banana Industry -- 6.1.2 Pineapple Industry -- 6.1.3 Olive Oil Industry -- 6.1.4 Juice and Jam Industry -- 6.1.5 Textile Industry
001451400 5058_ $$a6.2 Product Developed with Using FVWs as Food Additives -- 6.2.1 Bread, Biscuits, and Snacks -- 6.2.2 Dairy Products -- 6.2.3 Fortified Drinks and Juice -- 7 Conclusions and Future Perspectives -- References -- Chapter 3: Drying and Extraction Approach for Utilization of Vegetable and Fruit Waste -- 1 Introduction -- 2 Drying of Vegetable and Fruit Waste -- 2.1 Hot Air Drying -- 2.2 Microwave Drying -- 2.3 Freeze Drying -- 2.4 Fluidized Bed Drying -- 2.5 Pre-treatment Methods -- 3 Extraction of Bioactive Components from Vegetable and Fruit Waste -- 3.1 Soxhlet Extraction -- 3.2 Solvent Extraction
001451400 506__ $$aAccess limited to authorized users.
001451400 520__ $$aThis book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that needs to be characterized to understand the nature of applications as raw materials and to propose an appropriate methodology for bioprocessing into value-added commodities. VFWs provide favorable conditions for the growth of microorganisms, and this opens up great opportunities for their use in fermentation processes. For example, VFWs can be used as a solid support, carbon, and nutrient source in fermentation for the production of a variety of value-added biocommodities such as enzymes, single-cell proteins, bioadsorbents, phenolic bioactive compounds, aroma and flavor compounds, and platform chemicals like lactic acid, bioethanol, and biobutanol. Researchers and academics in the area of environmental science and engineering, chemical engineering, biotechnology, life science, and food science and technology, undergraduate and graduate students, industry professionals, and policymakers will find this publication useful. Bioprocessing of agro-wastes is a recent technology for developing novel bioproducts. This book will also be of interest to the general public as a reference for all those interested in waste management.
001451400 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed November 30, 2022).
001451400 650_0 $$aFood waste.
001451400 650_0 $$aBiomass energy.
001451400 655_0 $$aElectronic books.
001451400 7001_ $$aRay, Ramesh C.,$$eeditor.
001451400 77608 $$iPrint version:$$aRay, Ramesh C.$$tFruits and Vegetable Wastes$$dSingapore : Springer,c2022$$z9789811695261
001451400 852__ $$bebk
001451400 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-16-9527-8$$zOnline Access$$91397441.1
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001451400 980__ $$aBIB
001451400 980__ $$aEBOOK
001451400 982__ $$aEbook
001451400 983__ $$aOnline
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