Food Processing By–Products and their Utilization

About the Editor Anil Kumar Anal, is Associate Professor and Head of the Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, at the Asian Institute of Technology (AIT), Thailand

1. Food Processing By-Products and their Utilization: Introduction 2. Fruit Processing By-Products: A Rich Source for Bioactive Compounds and Value Added Products 3. Utilization of Waste from Tropical Fruits 4. Valorization of Vegetable Wastes 5. Application of Food By-Products in Medical and Pharmaceutical Industries 6. Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products 7. Prebiotics and dietary fibers from food processing by-products 8. Utilization of By-Products from Food Processing as Biofertilizers and Biopesticides 9. Banana Peels and their Prospects for Industrial Utilization 10. Utilization of Carrot Pomace 11. Processing and Utilization of Soy Food By-Products 12. Value Added By-Products from Rice Processing Industries 13. Bioprocessing of Beverage Industry Waste for Value Addition 14. Bioactive Compounds and their Health Effects from Honey Processing Industries 15. Advances in Milk Fractionation for Value Addition 16. Bioprocessing of Chicken Meat and Egg Processing Industries Waste to Value-added Proteins and Peptides 17. Bioprocessing of Beef and Pork Meat Processing Industries, Waste to Value-Add 18. Aquaculture and Marine Products Contribution for Healthcare Application 19. Seafood By-Products in Applications of Biomedicine and Cosmeticuals 20. Food Industry By-Products as Protein Replacement in Aquaculture Diets of Tilapia and Catfish 21. Regulatory and Legislative Issues for Food Waste Utilization