Food By-Product Based Functional Food Powders

By-products of food processing operations may still contain valuable substances such as dietetic fiber, organic acids, pigments, and flavors. Drying these by-products and converting them into powder offers a way to preserve them as useful and valuable products. Food By-Product Based Powders as Functional Food Ingredients covers by-products derived from seafood, oil and fat, tea and herbal tea, milk and dairy products, fruits and vegetables, and meat and processed meat products. This reference book discusses the characterization, enhancing technologies, and processing of food by-product powders. It also addresses biological interactions, drug interactions, and pharmacological evaluations of food by-products.

The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products.

discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique bioactive features, enhancing technologies, processing of food by-product powders, and utilization.

The book discusses how these by-products may be evaluated as a source of dietary phytochemicals including phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber; as a source of proteins, peptides, and amino acids; as extruded products; as a source of collagen and gelatin; and as a source of various food additive materials.