dc.contributor.author |
Ezzat, Shahira M |
|
dc.contributor.author |
Adel, Riham |
|
dc.contributor.author |
Abdel-Sattar, Essam |
|
dc.date.accessioned |
2022-02-20T14:04:32Z |
|
dc.date.available |
2022-02-20T14:04:32Z |
|
dc.date.issued |
01/01/2022 |
|
dc.identifier.other |
https://doi.org/10.1007/978-3-030-84436-3_29 |
|
dc.identifier.uri |
http://repository.msa.edu.eg/xmlui/handle/123456789/4845 |
|
dc.description.abstract |
Food processing wastes are those end products of various food processing industries
that have not been recycled or used for other purposes. They are the non-product
flows of raw materials whose economic values are less than the cost of collection and
recovery for reuse; therefore discarded as wastes. These wastes could be considered
valuable by-products if there were appropriate technical means and if the following
products’ value exceeded the reprocessing cost.
A tremendous amount of food wastes is generated worldwide, largely through the
industry of fruit and vegetable, oils, fermentation, dairy products, and seafood.
Wastes are generated at the different food processing stages: pre- and post-harvest,
food manufacturing, packaging, retail/catering, and consumer/household. The loss
can reach up to 25% or more worldwide (Parfitt et al., 2010). In the developed
leading countries, such as Japan, the USA, and United Kingdom, more than 40%
was discarded as food waste. |
en_US |
dc.language.iso |
en_US |
en_US |
dc.publisher |
Springer |
en_US |
dc.relation.ispartofseries |
Mediterranean Fruits Bio-wastes; |
|
dc.subject |
Artificial Neural Networks |
en_US |
dc.subject |
Conventional Solvent Extraction |
en_US |
dc.subject |
Dermatology |
en_US |
dc.subject |
Diabetes mellitus |
en_US |
dc.subject |
Pumpkin |
en_US |
dc.title |
Pumpkin Bio-Wastes as Source of Functional Ingredients |
en_US |
dc.type |
Book chapter |
en_US |
dc.identifier.doi |
https://doi.org/10.1007/978-3-030-84436-3_29 |
|
dc.Affiliation |
October University for modern sciences and Arts (MSA) |
|