- 210 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Berry Bioactive Compound By-Products
About this book
Berry Bioactive Compound By-Products explores the phytochemistry, functional properties, health-promoting effects, and food and non-food applications of bioactive compounds in berry processing by-products. The book covers a range of berry processing by-products, including mulberry, raspberry, blueberry, and many more. The book examines the chemical composition, bioactive compounds, green methods for extraction, metabolism and bioactivity of bioactive components, biorefinery, bioenergy, and zero waste processing, and economic values for each berry's by-products. Edited by world experts, this book is a valuable resource for food scientists, researchers, and students in the fields of functional foods and food science, technology, and bioprocess engineering.
- Presents systemized and detailed information about each berry by-product
- Covers the methods for bioactive components extraction, and their functionality, technological aspects, and stability under processing and storage conditions
- Includes information on processing by-products for mulberry, raspberry, blueberry, strawberry, wolfberry, chokeberry, bilberry, cranberry, grape, cherry, fig, barberry, and black, white, and red currant
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Berry Bioactive Compound By-Products by Ibrahim Khalifa,Asad Nawaz in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Title of Book
- Chapter 1: Extraction and stability assessment of the bioactive compounds from berries
- Chapter 2: Chemical composition and bioactive compounds of common berries' by-products
- Chapter 3: Bioactive components and health promoting effect of berry by-products
- Chapter 4: Technological, microbial, and food processing aspects of common berries' by-products
- Chapter 5: Externalities, economical value, safety, and zero waste processing of berries' by-products
- Chapter 6: Food and non-food applications of berries' by-products
- Chapter 7: Role of integrative omics and bioinformatics approaches in berries research and genetic improvement
- Index