Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing

Gizem Sevval Tomar, Rukiye Gundogan, Asli Can Karaca*, Michael Nickerson

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

2 Citations (Scopus)

Abstract

Wastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the recovery of value-added ingredients and bioactives from the wastes and by-products is the utilization of the most efficient extraction technique. This work is an overview of the classification of wastes and by-products of nuts, seeds, cereals and legumes processing, the methods used in the extraction of valuable compounds such as proteins, dietary fibers, phenolics, flavonoids and other bioactives. This chapter provides insights on the promising applications of extracted ingredients in various end products. A special emphasis is given to the challenges and improvement methods for extraction of value-added compounds from wastes and by-products of nuts, seeds, cereals and legumes processing.

Original languageEnglish
Title of host publicationValorization of Wastes/by-products in the Design of Functional Foods/Supplements
EditorsEsra Capanoglu, María Dolores Navarro-Hortal, Tamara Yuliett Forbes-Hernández, Maurizio Battino
PublisherAcademic Press Inc.
Pages131-174
Number of pages44
ISBN (Print)9780323955676
DOIs
Publication statusPublished - Jan 2023

Publication series

NameAdvances in Food and Nutrition Research
Volume107
ISSN (Print)1043-4526

Bibliographical note

Publisher Copyright:
© 2023

Keywords

  • By-product
  • Cereal
  • Legume
  • Nut
  • Seed
  • Waste

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