Valorization of Citrus Food Waste
The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits. Around 18% of the total citrus fruit production in the world is used industrially, primarily for the manufacture of juice. Citrus fruit consumption and interest are growing, an...
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| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
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Springer Nature Switzerland : Imprint: Springer,
2025.
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| Ausgabe: | 1st ed. 2025. |
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| Online-Zugang: | https://doi.org/10.1007/978-3-031-77999-2 |
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Inhaltsangabe:
- Citrus waste utilization
- Valorization of citrus fruit waste and by-products through fermentation process
- Citrus peel waste management of Oranges
- Valorization of citrus food to improve food safety
- Extraction of bioactive compounds from citrus through novel Innovative techniques
- Synthesis of energy from citrus waste through the torrefaction method
- Biowaste from citrus reticulata peels as an effective antiepileptic
- Challenges and opportunities in the citrus waste valorization
- Citrus food waste is a valuable source of bioactive components and application in the food industry
- Valorization of citrus waste for the synthesis of value-added products
- Extraction of bioactive compounds from citrus waste through green technologies
- Citrus waste as a potential source of nutraceuticals
- Citrus peel waste management of Lemon
- Valorization of citrus processing waste towards sustainability
- From Peel to Pulp: Maximizing Citrus Byproducts
- Zesty Transformations: Culinary Adventures with Citrus Waste
- Citrus Waste in Agriculture: Fertilizers and Soil Amendments
- The Flavors of Sustainability: Citrus Waste in Distillation
- The Art of Preservation: Citrus Waste in Food Packaging
- Citrus Waste in Biotechnology: Biofuels and Beyond.