Green Extraction and Valorization of by-Products from Food Processing.
ISBN:
9781000537185
Title:
Green Extraction and Valorization of by-Products from Food Processing.
Author:
Barba, Francisco J.
Personal Author:
Physical Description:
1 online resource (385 pages)
Contents:
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- About the Editors -- Contributors -- Chapter 1: Green Extraction -- 1 Introduction -- 2 Main Wastes and By-Products from Food Industries -- 2.1 Fruit and Vegetable By-Products -- 2.2 Grain Processing Industry By-Products -- 2.3 Winery Industry By-Products -- 2.4 Marine Industry By-Products -- 2.5 Meat Industry By-Products -- 2.6 Dairy Industry By-Products -- References -- Chapter 2: Dairy By-Products as Source of High Added Value Compounds: Conventional and Innovative Extraction Methods -- 1 Introduction -- 2 Dairy By-Products: Importance and Characteristics -- 2.1 Cheese Whey -- 2.2 Buttermilk -- 2.3 Ghee Residue -- 2.4 Main Components of the Dairy By-Products -- 2.4.1 Lactose -- 2.4.2 Beta-Lactoglobulin -- 2.4.3 Alpha-Lactalbumin -- 2.4.4 Glycomacropeptide -- 2.4.5 Immunoglobulins -- 2.4.6 Bovine Serum Albumin -- 2.4.7 Lactoferrin -- 2.4.8 Lactoperoxidase -- 2.4.9 Lysozyme -- 2.4.10 Minerals -- 2.4.11 Vitamins -- 2.4.12 Other Milk Compounds Occasionally Present -- 3 Conventional Transformation and Extraction Methods Applied to Dairy By-Products -- 3.1 Membrane Techniques -- 3.1.1 Fundamentals and General Concepts -- 3.1.2 Membrane Processes in the Dairy Industry -- 3.2 Ion-Exchange Techniques -- 3.3 Protein Hydrolysis and Recovery of Bioactive Peptides -- 3.3.1 General Aspects -- 3.3.2 Strategies and Processes for Obtaining Bioactive Peptides -- 4 Innovative Extraction Methods Applied to Dairy By-Products -- 4.1 Affinity Chromatography -- 4.2 Magnetic Separation -- 4.3 Supercritical Fluid Extraction -- 4.4 Use of Ultrasound in Processing Steps -- 4.5 Improved Separation of Proteins Using Charged Ultrafiltration Membranes -- 5 Properties and Applications of Dairy By-Products and Their Molecules -- 6 Conclusion -- References.
Chapter 3: Extraction of Valuable Compounds from Meat By-Products -- 1 Introduction -- 2 Nutritional Value of Meat By-Products -- 3 Treatment of Meat By-Products -- 4 Bioactive Compounds Extracted from Meat By-Products -- 4.1 Proteins and Peptides -- 4.2 Collagen and Its Derivatives -- 4.3 Glycosaminoglycans -- 4.4 Hormones -- 4.5 Enzymes -- 4.6 Polyunsaturated Fatty Acids -- 4.7 Minerals and Vitamins -- 5 Conclusions -- References -- Chapter 4: Tailor-Made Process to Recover High Added Value Compounds from Fishery By-Products -- 1 Introduction -- 2 Fish Meal and Fish Oils -- 3 Fish Protein Hydrolysates and Bioactive Peptides -- 4 Enzymes -- 5 Glycosaminoglycans -- 6 Chitin and Chitosan and Chitooligosaccharides -- 7 Collagen, Gelatins, and Derivatives -- 8 Mineral Fraction and Bioapatites -- 9 Silage, Biosilage, and Marine Peptones -- 10 Conclusion -- References -- Chapter 5: Recovery of Antioxidant Bioactive Compounds from Sweet Potato and By-Products -- 1 Introduction -- 2 Sweet Potato and By-Products as Source of Antioxidant Bioactive Compounds and Antimicrobials -- 2.1 Polyphenols -- 2.2 Carotenoids -- 2.3 Antimicrobial Activity of Sweet Potato Leaf Extracts -- 3 Conclusion -- Acknowledgments -- References -- Chapter 6: Valuable Compounds Extraction from Cereal Waste and By-Products -- 1 Introduction -- 2 Bioactive compounds present in cereals and its by-products -- 2.1 Dietary fiber -- 2.1.1 Classification -- 2.2 Polyphenolic compounds -- 2.3 Tocopherols and tocotrienols -- 2.4 Sterols and stanols -- 2.5 Carotenoids -- 3 Rice -- 3.1 Rice by-products -- 3.1.1 Rice husk -- 3.1.2 Rice bran -- 3.1.3 Rice bran oil -- 3.1.4 Defatted rice bran -- 4 Wheat -- 4.1 Wheat by-products -- 4.1.1 Wheat bran -- 4.1.2 Wheat germ -- 5 Corn -- 5.1 Corn dry‐milling by-products -- 5.1.1 Corn bran -- 5.2 Corn wet‐milling by-products -- 6 Conclusion -- References.
Chapter 7: Reuse of Tiger Nuts By-Products: Food Formulation, Clean Recovery of Oil and Bioactive Compounds, and Evaluation of the Cytotoxicity of the Oils -- 1 Introduction -- 2 Direct Use in Food of the By-Products of "Horchata" -- 3 Antioxidant Compounds in Tiger Nut and By-Products -- 4 Extraction of Phenolic Compounds -- 5 Green Extraction of Oil and Polyphenol Composition -- 6 Evaluation of Inflammation Modulatory Effect of the Oil Extracts -- 7 Conclusion -- Acknowledgments -- References -- Chapter 8: Green Extraction of Nutritional and Antioxidant Valuable Compounds from Wine By-Products -- 1 Introduction -- 2 Pomace -- 3 Skins -- 4 Seeds -- 5 Wine Lees -- 6 Leaves -- 7 Vine Shoots -- 8 Possible Applications of the Extracted Compounds -- 9 Conclusion -- References -- Chapter 9: Valorization of Olive Oil and Oilseed By-Products through Green Extraction Techniques -- 1 Introduction -- 2 Green Extraction Technologies -- 2.1 Pulsed Electric Fields -- 2.2 High Voltage Electrical Discharges -- 2.3 Sub- (SubC) and Supercritical (SC) Fluid Extraction -- 2.4 Ultrasound -- 2.5 Microwaves -- 2.6 High Pressure -- 3 Recovery of High-Value Compounds by Green Technologies -- 3.1 PEF and HVED Extraction -- 3.2 SubC, SC, and GAME Extraction -- 3.3 MW Extraction -- 3.4 USN Extraction -- 3.5 HP Extraction -- 4 Conclusion -- Acknowledgments -- References -- Chapter 10: Research, Development, and Innovation in Dairy and Meat-Based Foods Using Valued Added Compound Obtained from Mediterranean Fruit By-Products -- 1 Introduction -- 2 Definitions -- 2.1 Valorization -- 2.2 Waste -- 2.3 By-product -- 2.4 Food coproduct -- 2.5 Bioactive compounds -- 2.6 Intermediate food products -- 2.6.1 Processes for the Valorization of Co/By-Products -- 3 Citrus fruits -- 3.1 Technofunctional properties -- 3.2 Physiofunctional properties -- 3.3 Bioactive compounds.
3.4 Healthy citrus-based ingredients: application to dairy- and muscle-based foods -- 3.4.1 Dairy products -- 3.4.2 Citrus-derived compounds in meat products -- 4 Pomegranate(Punica granatum L) -- 4.1 Pomegranate-based health-related ingredients in muscle-based foods -- 4.2 Pomegranate-derived compounds in meat products -- 5 Persimmon (Diospyros kaki Thunb.) -- 5.1 Technofunctional properties -- 5.2 Physiofunctional properties -- 5.3 Persimmon-based healthy ingredients: application to dairyand muscle-based foods -- 5.4 Persimmon-derived compounds in meat products -- 5.5 Persimmon-derived compounds in dairy products -- 6 Date palm fruit (Phoenix dactylifera L.) -- 6.1 Date pits -- 6.2 Technofunctional properties -- 6.3 Application of date-based healthy ingredients to dairy- and muscle-based foods -- 6.3.1 Meat products -- 6.3.2 Dairy products -- 7 Conclusion -- References -- Chapter 11: Valuable Compounds in Coffee By-Products -- 1 Introduction -- 2 Coffee Processing -- 3 Roasted Coffee Beans and Brews -- 4 Coffee By-Products -- 4.1 Coffee Husks -- 4.2 Coffee Skin and Pulp -- 4.3 Coffee Mucilage -- 4.4 Coffee Parchment -- 4.5 Coffee Silverskin -- 4.6 Spent Coffee Grounds -- 4.7 Green Coffee Press Cake -- 5 Conclusion -- References -- Chapter 12: Extraction of Valuable Compounds from Leaf Vegetables By-Products -- 1 Introduction -- 2 Extraction of Bioactive/Functional Compounds from Leaf Vegetable By-Products -- 2.1 Ultrasound-Assisted Extraction -- 2.2 Microwave-Assisted Extraction -- 2.3 Pressurized Liquid Extraction -- 2.4 Supercritical Fluid Extraction -- 2.5 Enzyme-Assisted Extraction -- 3 Main Classes of Extracted Bioactive Compounds -- 3.1 Phenolic Compounds -- 3.2 Triterpenoids -- 3.2.1 Sterols -- 4 Conclusion -- Acknowledgments -- References -- Chapter 13: Valuable Compounds in Algae -- 1 Introduction -- 2 General Information about Algae.
2.1 Proteins -- 2.2 Lipids -- 2.3 Carbohydrates -- 2.4 Pigments -- 3 Cultivation and Processing of Microalgae -- 4 Conventional Extraction -- 4.1 Protein Extraction -- 4.2 Lipid Extraction -- 4.3 Carbohydrate Extraction -- 4.4 Pigment Extraction -- 5 Green Extraction and Valorization -- 5.1 Pulsed Electric Fields -- 5.2 High-Voltage Electrical Discharges -- 5.3 High-Pressure Homogenization -- 5.4 Pressure Change Technology -- 5.5 Ultrasound -- 5.6 Microwaves -- 5.7 Sub- and Supercritical Fluid Extraction -- 5.8 Ionic Liquids -- 6 Conclusions -- References -- Chapter 14: Environmental Life Cycle Assessment and Regulatory Issues of Innovative Green Extraction Procedures -- 1 Introduction -- 2 Life Cycle Assessment Methodology -- 3 Valorization of By-Products from an LCA Perspective -- 4 Environmental Impacts of Innovative Green Extraction Procedures -- 4.1 Ultrasounds-Assisted Extraction -- 4.2 Compressed Fluids-Based Extraction -- 4.3 Pulsed Electric Field (Electroporation) -- 4.4 Microwave-Assisted Extraction -- 4.5 Enzyme-Assisted Extraction -- 5 Regulatory Issues -- 6 Conclusion -- References -- Index.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2019
Publication Information:
Milton :
CRC Press LLC,
2019.
©2020.