000			04583nam a22003855i 4500
001			394716
003			ES-MaUEC
005			20230102123155.0
007			cr nn 008mamaa
008			220712s2022 sz | s |||| 0|eng d
020			_a9783030987602
024	7		_a10.1007/978-3-030-98760-2 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
245	1	0	_aFood and Agricultural Byproducts as Important Source of Valuable Nutraceuticals _cedited by Chukwuebuka Egbuna, Barbara Sawicka, Johra Khan
250			_a1st edition 2022
264		1	_aCham _bSpringer International Publishing _c2022
300			_a1 recurso en línea (X, 257 páginas) _b43 ilustraciones, 39 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_aChapter 1: The Role of Nutraceuticals as Food and Medicine, Types and Sources -- Chapter 2: Potato Peels as a Source of Nutraceutic -- Chapter 3: Red Beet Pomace as a Source of Nutraceuticals -- Chapter 4: Mango Peels as a Source of Nutraceuticals -- Chapter 5: Apple Pomace as a Source of Nutraceutical -- Chapter 6: Olive Pomace as a Source of Nutraceuticals -- Chapter 7: Orange Peel as a Source of Nutraceuticals -- Chapter 8: Pineapple Fruit Peels as a Source of Nutraceuticals -- Chapter 9: Jackfruit (Artocarpus heterophyllus Lam) Byproducts as a Source of Nutraceuticals -- Chapter 10: Pawpaw Peels as a Source of Nutraceuticals -- Chapter 11: Nutritional and Nutraceutical Potentials of Residual Cakes from Seeds of Moringa (Moringa oleifera L.), Sacha Inchi (Plukenetia volubilis L.) and Hibiscus Flower (Hibiscus sabdariffa L.) after Oil Extraction -- Chapter 12: Whey Protein from Milk as a Source of Nutraceuticals -- Chapter 13: Corn Byproducts as a Source of Nutraceuticals -- Chapter 14: Sorghum Byproducts as a Source of Nutraceuticals -- Chapter 15: Rice Husk as a Source of Nutraceuticals -- Chapter 16: Byproducts of Groundnut as Source of Nutraceuticals -- Chapter 17: Banana Peel as a Source of Nutraceuticals.
520			_aFood and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled 'Food and agricultural by-products as important source of valuable nutraceuticals' presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc.
700	1		_aEgbuna, Chukwuebuka _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aSawicka, Barbara _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aKhan, Johra _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030987596
776	0	8	_iPrinted edition: _z9783030987619
776	0	8	_iPrinted edition: _z9783030987626
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-98760-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
988			_aSpringer_BiomedLife_2022
999			_c394716 _d394716