A modular strategy for processing of fruit and vegetable wastes into value-added products

Handbook of Waste Management and Co-Product Recovery in Food Processing

Volumn 2, Issue , 2009, Pages 286-353

  Laufenberg, G ^a,b   Schulze, N ^c  

^a Bayer Bioscience GmbH   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^c UNIVERSITY OF BONN   (Germany)

Author keywords

bioadsorbents; multifunctional food ingredients; reintegration; solid state fermentation; sustainability; waste management

Indexed keywords

FERMENTATION; FRUITS; SUSTAINABLE DEVELOPMENT; VEGETABLES;

BIO-ADSORBENTS; FOOD INGREDIENTS; FRUIT AND VEGETABLE WASTE; FRUIT AND VEGETABLES; INDUSTRIAL IMPLEMENTATION; REINTEGRATION; SOLID-STATE FERMENTATION; VALUE ADDED PRODUCTS;

WASTE MANAGEMENT;

EID: 84941277065     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845697051.3.286     Document Type: Chapter

References (30)

1. Agro-Food Wastes Minimisation, Reduction Network 2004.
2. Russ W., Meyer-Pittroff R. Utilizing waste products from the food production and processing industries. Critical Reviews in Food Science and Nutrition 2004, 44(1):57-62.
3. Henn T.K.B. Pflanzliche Rohstoffe zur Herstellung von Functional Drinks. Flüssiges Obst 1996, 63(12):715-719.
4. Laufenberg G., Kunz B., Nystroem M. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresource Technology 2003, 87:167-198.
5. Laufenberg G. Adding value to vegetable residues - synergy of new utilization concepts and latest processing technology. Habilitation 2002, Bonn.
6. Laufenberg G., Rosato P., Kunz B. Adding value to vegetable waste: oil press cakes as substrates for microbial decalactone production. European Journal of Lipid Science 2004, 106(04):207-217.
7. Henn T. 1998.
8. Arvanitoyannis I.S. Waste Management for the Food Industries 2008, Elsevier Academic Press, Amsterdam, Boston, Heidelberg, ISBN: 9780123736543.
9. Fao http://www.faostat.fao.org.
10. Henn T., Kunz B. Zum Wegwerfen zu schade. ZFL 1996, 47(1/2):21-23.
11. Lucas J., et al. Fermentative utilization of fruit and vegetable pomace (biowaste) for the production of novel types of products - results of an air project 1997, 1865-1867. 62(4b).
12. Prasertsan S., Prasertsan P. Biomass residues from palm oil mills in Thailand: an overview on quantity and potential usage. Biomass and Bioenergy 1996, 11(5):387-395.
13. Sriroth K., et al. Processing of cassava waste for improved biomass utilization. Bioresource Technology 2000, 71:63-69.
14. Clemente A., Sanchez-Vioque R., Vioque J., Bautista J., Millan F. Chemical composition of extracted dried olive pomaces containing two and three phases. Food Biotechnology 1997, 11(3):273-291.
15. Dronnet V.M., Axelos M.A.V., Renard C.M., Thibault J.F. Improvement of the binding capacity of metal cations by sugar-beet pulp. 1. Impact of crosslinking treatments on composition, hydration and binding properties. Carbohydrate polymers 1998, 35:29-37.
16. Schieber A., Stintzing F.C., Carle R. By-products of plant food processing as a source of functional compounds - recent developments. Trends in Food Science & Technology 2001, 12:401-413.
17. Carvalheiro F., Roseiro J.C., Collaco M.T.A. Biological conversion of tomato pomace by pure and mixed fungal cultures. Process Biochemistry 1994, 29(7):601-605.
18. Haddadin M.S., Abdulrahim S.M., Al-Kawaldeh G.Y., Robinson R.K. Solid state fermentation of waste pomace from olive processing. Journal of Chemical Technology and Biotechnology 1999, 74:613-618.
19. Hussein M.Z., Tarmizi R.S.H., Zainal Z., Ibrahim R. Preparation and characterization of active carbons from oil palm shells. Carbon 1996, 34(11):1447-1454.
20. Tran C.T., Mitchell D.A. Pineapple waste - a novel substrate for citric acid production by solid-state fermentation. Biotechnology Letters 1995, 17(10):1107-1110.
21. Nakata B. Recycling by-products on California vineyards. Biocycle 1994, 4:61.
22. Zheng Z., Shetty K. Cranberry processing waste for solid state fungal inoculant production. Process Biochemistry 1998, 33(3):323-329.
23. Toles C.A., et al. Acid-activated carbons from almond shells: physical, chemical and adsorptive properties and estimated cost of production. Bioresource Technology 2000, 71:87-92.
24. Manthey J.A., Grohmann K. Concentrations of hesperidin and other orange peel flavonoids in citrus processing byproducts. Journal of Agriculture and Food Chemistry 1996, 44:811-814.
25. Panizzi L., Scarpati M.L., Oriente G. Costituzione della oleuropeina, glucoside amaro e ad azione ipotensiva dell'olivo. Gazz. Chim. Ital. 1960, 90:1449-1485.
26. Godefroot M., Sandra P., Verzele M. New method for quantitative essential oil analysis. Journal of Chromatography 1981, 203:325-335.
27. Grosse Frie G. Papierherstellung mittels des Pflanzenfaserrohstoffs Spargel 2000, DE 199.05.944A1.
28. Greenshields, et al. Gel production from plant matter 1996, US Patent 5.530.112.
29. Greenshields, et al. Process of preparing cereal extracts 1997, US Patent 5.633.032.
30. Wood F.W. Psychophysical studies on the consistency of liquid foods. Rheology and texture of foodstuffs (Symposium, 1967) 1968, 40-50. Society of Chemical Industry, London.