Front Cover -- Series Page -- Advances in Food and Nutrition Research -- Copyright -- Contents -- Contributors -- Preface -- Chapter One: Valorization of fruit and vegetable processing by-products/wastes -- 1 Introduction -- 2 Production of fruit and vegetable processing by-products/wastes -- 2.1 Apple pomace -- 2.2 Grape pomace -- 2.3 Citrus pomace -- 2.4 Potato by-products -- 2.5 Tomato pomace -- 2.6 Olive oil by-products -- 3 Extraction techniques -- 4 Valorization of fruit and vegetable processing by-products/wastes -- 5 Active packaging applications -- 6 Conversion into biofertilizer and biogas -- 7 Bioactive compounds -- 8 Use as a functional ingredient -- 9 Conclusion -- References -- Chapter Two: The potential of citrus by-products in the development of functional food and active packagingThe potential of citrus by-products in the development of functional food and active packaging -- 1 Citrus fruits and food waste -- 2 Bioactive compounds of citrus by-products -- 3 Biological activities of citrus by-products -- 4 Extraction techniques -- 5 Food applications of citrus by-products -- 5.1 Functional foods -- 5.2 Food packaging -- 5.3 Other applications -- 6 Potential contaminants of citrus by-products -- 7 Conclusions -- References -- Chapter Three: Valorization of cocoa, tea and coffee processing by-products-wastesValorization of cocoa, tea and coffee processing by-products-wastes -- 1 Introduction -- 2 Global production of cocoa, coffee and tea wastes and by-products -- 2.1 Global production of cocoa wastes and by-products -- 2.1.1 Global production of coffee wastes and by-products -- 2.1.2 Global production of tea wastes and by-products -- 3 Characteristic and chemical composition of the cacao, tea, and coffee wastes and by-products -- 3.1 Cacao wastes and by-products -- 3.2 Coffee wastes and by-products -- 3.3 Tea wastes and by-products.

4 Recovery techniques of bioactive compounds from cocoa, tea, and coffee wastes and by-products -- 5 Conventional extraction processes -- 6 Novel extraction processes -- 7 Stability of the recovered bioactive and nutritional compounds -- 8 Socio-economic aspects of cocoa, tea, and coffee wastes and by-products -- 9 Different utilization and application of the recovered biomolecules and by-products -- 10 Conclusion and prospective -- References -- Chapter Four: Valorization of wastes and by-products of nuts, seeds, cereals and legumes processingValorization of wastes and by-products of nuts, seeds, cereals and legumes processing -- 1 Introduction -- 2 Classification of the wastes and by-products of nuts, seeds, cereals and legumes processing -- 2.1 Wastes and by-products of nuts -- 2.2 Wastes and by-products of oilseeds -- 2.3 Wastes and by-products of cereals -- 2.4 Wastes and by-products of legumes -- 3 Extraction of proteins -- 4 Extraction of dietary fiber -- 5 Extraction of phenolics and flavonoids -- 5.1 Traditional extraction methods -- 5.2 Innovative extraction methods -- 5.2.1 Microwave-assisted extraction -- 5.2.2 Ultrasound-assisted extraction -- 5.2.3 Supercritical fluid extraction -- 5.2.4 Pressurized liquid extraction -- 5.2.5 Enzyme-assisted extraction -- 6 Extraction of other bioactives -- 7 Promising end product applications -- 8 Limitations and improvement methods -- 9 Conclusion and future perspectives -- References -- Chapter Five: Harnessing value and sustainability: Fish waste valorization and the production of valuable byproductsHarnessing value and sustainability -- 1 Introduction -- 2 Collagen -- 2.1 Collagen -- 2.2 Fish protein hydrolysate -- 2.3 Chitin and chitosan -- 2.4 Enzyme -- 3 Pigments -- 4 Conclusion -- References -- Chapter Six: Valorization of Olea europaea and olive oil processing by-products/wastes.

1 Food industry in the European Union -- 2 Olea europaea: composition and utility of its products and subproducts -- 2.1 Olive oil composition -- 2.2 Polyphenols of Olea europaea and its by-products: oleuropein and hydroxytyrosol -- 2.3 Exploring the utilization of olive by-products/wastes -- 3 Biological applications of products and subproducts obtained from olive oil and Olea europaea -- 3.1 Antitumoral activity of extracts obtained from Olea europaea -- 3.2 Possible implications in cardiovascular diseases -- 3.3 Antimicrobial applications -- References -- Chapter Seven: Applications and safety aspects of bioactives obtained from by-products/wastes -- 1 Introduction -- 2 Safety aspects of bioactives obtained from various by-products/wastes -- 2.1 Safety aspects in meat by-products/wastes -- 2.2 Safety aspects in dairy by-products/wastes -- 2.3 Safety aspects in fruit and vegetable by-products/wastes -- 2.4 Safety aspects in cereal by-products/wastes -- 3 Applications of bioactives obtained from by-products/wastes -- 3.1 Applications about meat by-products/wastes -- 3.2 Applications about dairy by-products/wastes -- 3.3 Applications about fruit and vegetable by-products/wastes -- 3.4 Applications about cereal by-products/wastes -- 4 Conclusion -- References -- Back Cover.