Plant Food By-Products Industrial Relevance for Food Additives and Nutraceuticals

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.

Integral Exploitation of the Plant Food Industry: Food Security and Sustainable DevelopmentAriadna Thalía Bernal-Mercado, Francisco Javier Vázquez-Armenta, Gustavo A. Gonzalez-Aguilar, and Brenda Adriana Silva-EspinozaEconomic and Environmental Benefits of Utilizing Plant Food By-ProductsJorge Esteban Davila-AvinaExtraction Technologies for the Production of Bioactive Compounds from Plant Food By-ProductsL. A. Ortega-Ramirez, G. A. González-Aguilar, J. F. Ayala-Zavala, and M. R. Cruz-ValenzuelaPlant Tissues as a Source of Nutraceutical Compounds: Fruit Seeds, Leaves, Flowers, and StemsGr. Velderrain-Rodriguez, R. Pacheco-Ordaz, Mg. Goñi, L. Siqueira-Oliveira, A. Wall-Medrano, M. W. Siddiqui, JF. Ayala-Zavala, and Ga. González-AguilarHarvest By-Products of Fresh Fruits and VegetablesA. E. Quirós-Sauceda, G. R. Velderrain-Rodriguez, Domínguez-Ávila J. Abraham, H. Palafox-Carlos, M. W. Siddqui, J. F. Ayala-Zavala, and G. A. González-AguilarWinery and Grape Juice Extraction By-ProductsF. J. Vázquez-Armenta, A. T. Bernal-Mercado, R. Pacheco-Ordaz, and J. F. Ayala-ZavalaBy-Products from Minimal Processing of Fresh Fruits and VegetablesM. R. Tapia-Rodriguez, M. G. Goñi, G. A. González-Aguilar, and J. F. Ayala-ZavalaBy-Products of the Nut and Peanut Agro-Industry as Sources of Phytochemicals Suitable for the Nutraceutical and Food IndustriesAlma Angelicavazquez-Flores, José Albertonúñez-Gastélum, Emilio Alvarez-Parrilla, Abraham Wall-Medrano, Joaquín Rodrigo-García, Jesús Fernando Ayala-Zavala, Gustavo Adolfo González-Aguilar, and Laura Alejandra De La RosaBy-Products from Coffee ProcessingLaura A. Contreras-Angulo, Jacqueline Ruiz-Canizales, Alexis Emus-Medina, and José Basilio HerediaDietary Fiber and Lycopene from Tomato ProcessingLira-Morales Daniel, B. Montoya-Rojo Magaly, Varela-Borjórquez Nancy, González-Ayón Mirian, Vélez-De La Rocha Rosabel, Verdugo-Perales Mercedes, and Sañudo-Barajas J. AdrianaBy-Products from Essential Oil ExtractionM. M. Gutierrez-Pacheco, C. A. Mazzucotelli, G. A. González-Aguilar, J. F. Ayala-Zavala, and B. A. Silva-EspinozaAntioxidant Enrichment of Ice Cream Using Fruit By-ProductsMohammed Wasim Siddiqui and Vasudha BansalBy-Products from Grains and Cereals ProcessingGutiérrez-Grijalva Erick Paul, Flores-Acosta Laura Grecia, Vázquez-Olivos Gabriela, and Heredia José Basilio