Adding Value to Fruit Wastes

Sneh Punia Bangar, Ph.D., is a researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA. Parmjit S. Panesar is currently working as Professor & Dean (Planning & Development), Sant Longowal Institute of Engineering and Technology Longowal, Punjab. He has more than 25 years of teaching & research experience and also served in administrative positions as Dean and Head, Department of Food Engineering & Technology, SLIET Longowal. In 2005, he has been awarded BOYSCAST fellowship by Department of Science & Technology (DST), Govt. of India, to carry out advance research at Chembiotech labs, University of Birmingham Research Park, UK.

Section I Introduction 1. Fruit wastes: A valuable source of value-added components 2. Emerging technologies for extraction of functional components Section II Value-added components 3. Fruit waste: A green and promising starch source 4. Utilization of fruit waste as protein sources 5. Dietary fibers from fruit processing waste 6. Phytochemicals from fruit wastes 7. Enzyme extraction from fruits waste 8. Aroma compounds from fruits waste 9. Extraction, characterization, and isolation of natural colorants and pigments 10. Probiotics and prebiotics from fruits waste 11. Production of Single cell protein Section III Applications of value-added components 12. Regulations and standards for add-value components application in the food industry 13. Limitations, difficulties and strategies to implement the valorization approaches of fruit waste 14. Fruits waste as nutraceuticals and functional ingredient 15. Fruit wastes for meat and meat products 16. Fruit waste for milk and milk products 17. Fruits wastes as a flavoring agen 18. Fruits waste in bakery goods 19. Fruits waste in packaging applications