Valorization of Fruit Processing By-products - Softcover

Über die Autorin bzw. den Autor

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

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Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following the sustainability principles. The current handling of fruit processing by-products include management practices that either degrade the substrate or lead to diminution of their pollution load without getting advance of in valuable ingredients like antioxidants. However, the urgent need for sustainability within the food industry has turned the interest of research to investigate the handling of their by-products with another perspective, e.g. by adapting more profitable options. This book works as a guide covering the latest developments in this particular direction.

The proposed title describes in details the viable industrial applications and scenarios. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, mellon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber as well as the development of functional foods.

Written by a team of experts in Food Processing and Engineering, Chemistry and Food Waste, this title is the definite guide for all the involved partners, engineers, professionals and producers activated in the field, trying to optimize the performance of fruit processing industries and reduce their environmental impact.