Dr Anil Kumar Anal, Head, Department of Food, Agriculture & Bioresources has published a book titled "Food Processing By-Products and Their Utilization."
Edited by Dr Anil, the book claims to be the first which is dedicated to food processing by-products and their utilization in a broad spectrum. “It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients,” Dr. Anil says.
Published by Wiley-Blackwell, the 592-page book discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products.
"Efficient utilization of food processing by-products is important for the profitability of the food industry, ans by-products and wastes of food processing, which represent a major disposal problem for the industry concerned, are promising sources of value-added substances, Dr. Anil says. The book lays particular emphasis on the retrieval of bioactive compounds and technologically important secondary metabolites. The book serves as a comprehensive reference book for students, educators, researchers, food processors, industry personnel as well as policy developers providing an up-to-date insights, he adds.
The 21-chapter book follows an invitation to Dr. Anil by the Institute of Food Technology (IFT) to be the editor of this publication.