Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications

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Sneh Punia Bangar, Ph.D. (Clemson University, South Califonia, USA) Parmjit S Panesar, PhD (Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India)

Adding Value to Fruit Wastes

Extraction, Properties, and Industrial Applications

Sneh Punia Bangar, Ph.D. (Clemson University, South Carolina, USA), Parmjit S Panesar, PhD (Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India)

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English

Academic Press Inc
28 June 2024

Food & beverage technology

Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications.

Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.

Edited by: Sneh Punia Bangar Ph.D. (Clemson University South Califonia USA), Parmjit S Panesar, PhD (Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 276mm, Width: 216mm,
ISBN: 9780443138423
ISBN 10: 0443138427
Pages: 508
Publication Date: 28 June 2024
Audience: Professional and scholarly , College/higher education , Undergraduate , Further / Higher Education
Format: Paperback
Publisher's Status: Forthcoming

"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."