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Food By-Product Based Functional Food Powders - (Hardcover)

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The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products.

Food By-product Based Functional Food Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique bioactive features, enhancing technologies, processing of food by-product powders, and utilization.

The book discusses how these by-products may be evaluated as a source of dietary phytochemicals including phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber; as a source of proteins, peptides, and amino acids; as extruded products; as a source of collagen and gelatin; and as a source of various food additive materials.

Number of Pages: 336
Genre: Technology
Series Title: Nutraceuticals: Basic Research/Clinical Applications
Format: Hardcover
Publisher: Taylor & Francis
Language: English
Street Date: February 26, 2018
TCIN: 51654460
UPC: 9781482224375
Item Number (DPCI): 248-27-5677
$179.95

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