This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties.
In this work, expert contributors discuss about the added-value of biowaste from common and non-traditional vegetable oils and oilseeds processing, as well as fruit oils processing, and offer an extensive overview of the different bioactive compounds found in extracts from oil processing by-products and their chemical composition. The book also collects several examples in which oil processing by-products are integrated into industrial activities such as food production, livestock production and in pharmaceutical and cosmetics industries. Professionals and scholars alike interested in the recycling of agro-industrial wastes derived from vegetable oil and oilseed processing by-products will find this book a handy reference tool.
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Sprache
Verlagsort
Zielgruppe
Illustrationen
50 farbige Abbildungen, 30 s/w Abbildungen
50 Illustrations, color; 30 Illustrations, black and white; XX, 700 p. 80 illus., 50 illus. in color. Print + eReference.
Maße
Höhe: 235 mm
Breite: 155 mm
ISBN-13
978-3-030-91382-3 (9783030913823)
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Schweitzer Klassifikation
Mohamed Fawzy Ramadan Hassanien is a Professor of Biochemistry (Food Chemistry) at the Faculty of Agriculture from the Zagazig University (Egypt), and his main research interests are focused on food chemistry, food science and nutrition, but he has also a broad experience in the fields of plant molecular biology, biochemistry, physiology, and biotechnology, with specialization in food chemical safety, sensory evaluation, and functional foods. He holds a Ph.D. in Natural Science-Food Chemistry from the Technical University of Berlin (Germany), and from 2006 to 2011 he gathered a vast postdoctoral experience by working in Germany, Finland, and USA. Throughout his career, Professor Hassanien received several awards including two Unilever Prizes for the best paper in the field of applied food sciences and the European Young Lipid Scientists Award from the European Federation for the Science and Technology of Lipids. He also holds a Patent on Formulation and functionality of Phenolipids for novel foods and pharmaceuticals (WO2016097779 A1, 2016), has published +200 articles and he also contributes to the editorial board of several international peer-reviewed journals in the field.
General aspects.- Phytochemicals from common vegetable oil and oilseed processing by-products.- Phytochemicals from fruit oil processing by-products.- Phytochemicals from non-traditional vegetable oil and oilseed processing by-products.
