Food Byproducts Management and Their Utilization (Hardcover, 1)

Part 1: Food Byproducts Generation and Their Valuable Bioactive Compounds 1. Tomato Agro-Industrial Wastes as Rich Source of Bioactive Compounds 2. Quantification and Use of Food Losses: The Case of the Cantaloupe Melon of the North-Central Region of Mexico 3. Biotechnological Potential of Nejayote: A Residue of the Tortilla Industry 4. Byproducts of the Berry Juice Industry: Phytochemical Recovery and Valuable Applications 5. Value-Added Lipids from Plant Foods and Respective Applications 6. Antioxidant Dietary Fiber from Food Byproducts: Case Studies Part 2: Technological Strategies for Bioactive Compounds Recovery 7. Biotechnology Strategies to Produce and Recover Bioactive Compounds from Spent Coffee Grounds 8. Biotechnological Cost-Effective Processes for the Extraction of Bioactive Compounds 9. Waste Valorization through Eco-Innovative Technologies and Yeast Conversion into High-Value Products 10. Use of Peel and Seed of Tropical Fruits Processed through Flash Vacuum Expansion 11. Recovery of Macromolecules of Biotechnological and Pharmaceutical Importance from Soybean Hull 12. Antimicrobial Activity of Olive Leaf Extract: Bioactives Extraction and Potential as Food Preservative Part 3: Recent Applications and Advances on Bioactive Compounds from Food and By-Products 13. Biological Activities from Vegetal Products in Latin America 14. Encapsulation of Procyanidins Compounds from Natural Sources 15. Pectin from By-Products in the Food Industry: Trends and Opportunities 16. Agave By-Products as Sources of Phytochemicals with Functional Activities and Their Management for Industrial Applications 17. Food By-Products as Potential Functional Ingredients for Animal Feeding 18. Bioactive Properties and Potential Utility of Extractable and Non-Extractable Phytochemical Fractions from Selected Fruits and Horticultural Wastes