Berry Bioactive Compound By-Products

Ibrahim Khalifa is Assistant Professor in the Food Technology Department at Benha University in Moshtohor, Egypt. Khalifa is a member of many scientific committees and has participated in many international conferences, workshops, and training modules. He has published more than 70 articles, and is the PI of Egypt-Italy project and Co-PrincipaI Investigator of 3 projects, including 1 with Bulgarian Academy of Science. He has voluntarily reviewed for more than 10 reputed journals and has 6 years of teaching experience. Asad Nawaz is a post doctorate researcher at Jiangsu Key Laboratory of Crop Genetics and Physiology at Yangzhou University in Jiangsu, China. He is a member of many scientific committees, and participated in numerous international conferences, workshops, and training modules. Nawaz has been a reviewer for more than 10 reputed journals and has published more than 70 articles.

1. General Aspects
1.1 Introduction and economical values of each discussed bio-waste from fruits. Processing
2. Phytochemical from common berry species processing by-products
2.1 Mulberry processing by-products
2.2 Raspberry processing by-products
2.3 Blueberry processing by-products
2.4 Strawberry processing by-products
2.5 Wolfberry processing by-products
2.6 Chokeberry processing by-products
2.7 Bilberry processing by-products
2.8 Black, white, and red currant processing by-products
2.9 Cranberry processing by-products
2.10 Grape’s processing by-products
2.11 Cherry processing by-products
2.12 Figs’ barberry processing by-products