Food By-Product Based Functional Food Powders (Nutraceuticals)-Original PDF

Food By-Product Based Functional Food Powders (Nutraceuticals)-Original PDF

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By Özlem Toku?o?lu(Editor)

Size : 29.09 MB

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.

Product details

  • Series: Nutraceuticals
  • Hardcover: 306 pages
  • Publisher: CRC Press; 1 edition (February 13, 2013)
  • Language: English
  • ISBN-10: 1482224372
  • ISBN-13: 978-1482224375