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Revalorization of Food processing residues



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Food production causes a huge amount of residues that cause environmental pollution. Obviously, many fruits and vegetables such as guava, olive, mango, orange, etc. are mainly marketed in processed form and resulted a great amounts of residues consisting of peels, pomace and seeds. Amazingly, phytochemicals can be used as antimicrobial or antioxidant agents, so we can use these residues by extracting these components from the residues and use them at food manufacturing proposes. Thence, these residues became a valuable material, and we can benefit from them to reduce pollution and raise economic returns. Also, olive residues are important source of phytochemicals components including phenolics, flavonoids and flavonols which have antibacterial and antioxidnants as well as other biological activites. Therefore, this study focuses on how to use the valuable components in these residues as well as support some foods with them. These components are used as antioxidants, antimicrobial, flavor compounds, food thickeners, etc. Thus, we should benefit from the residues instead of getting rid of them and re-use them again to make use of all fruits and reduce the costs of final product.






Food production causes a huge amount of residues that cause environmental pollution. Obviously, many fruits and vegetables such as guava, olive, mango, orange, etc. are mainly marketed in processed form and resulted a great amounts of residues consisting of peels, pomace and seeds. Amazingly, phytochemicals can be used as antimicrobial or antioxidant agents, so we can use these residues by extracting these components from the residues and use them at food manufacturing proposes. Thence, these residues became a valuable material, and we can benefit from them to reduce pollution and raise economic returns. Also, olive residues are important source of phytochemicals components including phenolics, flavonoids and flavonols which have antibacterial and antioxidnants as well as other biological activites. Therefore, this study focuses on how to use the valuable components in these residues as well as support some foods with them. These components are used as antioxidants, antimicrobial, flavor compounds, food thickeners, etc. Thus, we should benefit from the residues instead of getting rid of them and re-use them again to make use of all fruits and reduce the costs of final product.


agrofood waste revalorization. The fish processing industry generates large quantity of liquid and solid wastes. Due to the regular use of these compounds it is possible that traces very small amounts can persist in food. Particularly energy valorisation of agriculture and food processing wastes is one of the most promising tools for renewable energy production. Extrusion presents an economical technology for incorporating food processing residues and byproducts back into the food stream.


Salem Ahmed

Revalorization of Food processing residues Authors Year ISBN13 Link Publisher Not Available 2015 Not Available Not Available Not Available. GreenProtein aims at a major innovation by producing highadded value foodgrade and fully functional proteins and other ingredients out of . Salem A Revalorization of Food processing residues Salem Ahmed AbdelFattah Khalifa Ibrahim Barakat Hassan ISBN 9783659706646 Kostenloser . During development of The Food Processing Residual Management Manual we found information on this topic to be widely dispersed making it timeconsuming and cumbersome to access. Concepción García. May 5 2015. Keywords Pesticides Residues Food processing Pestic. Paperback 65.2165.21. Agrifood residues are organic wastes that result from the processing of the agrifood industry. The present study is focused on the investigation of the waste and wastewater treatment practices taking place in the Greek sector of processing and preserving fruit and. Consequently WF was partially substituted by both potato peels PP at 5 20 to prepare mixtures for cupcake making. by Salem Ahmed AbdelFattah Khalifa Ibrahim Barakat Hassan.


Elektroniczna baza książek cz Revalorization of Food processing residues PDF. Darmowe e-booki .



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