Main description:

The goal of this book is to present recent advances in the production of food ingredients from agro-industrial residues, as well as to explore the technological advances made to make these ingredients a commercial reality for the food industry, such as peptides, food pigments, and organic acids, among others, thereby expanding the potential of bioprocesses in the valorization of agro-industrial residues for the production of molecules of industrial importance.

This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/researchers.

Explores recent advances in the valorization of agri-food waste into food ingredients;

Provides technical concepts on the production of various food ingredients of commercial interest

Explore nonel technological advanced strategies of extraction of bioactive compounds from food wastes

Presents important classes of food ingredients obtained from alternative raw materials

Sustainable food waste resources and management strategies

Different pretraetment technologies and green extraction methodologies to support green environment in circular economy concept.

Challenges in applications of re-derived bioactive compounds from food wastes in food formulations

Contents:

Chapter 1. Microbial Valorization of Tomato Waste for the Extraction of Carotenoids: Food Applications. Chapter 2. Bio-Valorization of Citrus-Waste for the Production of Bioactive Molecules for Food Applications. Chapter 3. Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive Peptides as Functional Ingredient for Food Application. Chapter 4. Microbial Fructo-Oligosaccharides Derived From Agri-Food Waste. Chapter 5. Valorization of Vegetal Wastes for the Production of Antioxidants and Vitamins. Chapter 6. Microbial Production of Citric Acid by Agro-Industrial Residues From Solid-State Cultivation. Chapter 7. Agricultural Wastes: A Feedstock for Citric Acid Production Through Microbial Pathway. Chapter 8. Microbial Production of Lactic Acid Using Agri-Food Wastes. Chapter 9. Lactic Acid Production Using Agro-Industrial Waste in Terms of Circular Bioeconomy and Biorefinery: Advances and Perspectives. Chapter 10. Microbial Valorisation of Agroindustrial Wastes for the Generation of Novel Food Flavours.