LEADER 01856nam 2200421 n 450 001 996390954603316 005 20200824121657.0 035 $a(CKB)4940000000106930 035 $a(EEBO)2240885991 035 $a(UnM)99860807e 035 $a(UnM)99860807 035 $a(EXLCZ)994940000000106930 100 $a19911121d1645 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 10$aTruths victory against heresie;$b[electronic resource] $eall sorts comprehended under these ten mentioned: 1. Papists, 2. Familists, 3. Arrians, 4. Arminians, 5. Anabaptists, 6. Separatists, 7. Antinomists, 8. Monarchists. 9. Millenarists, 10. Independents. As also a description of the truth, the Church of Christ, her present suffering estate for a short time yet to come; and the glory that followeth at the generall resurrection. /$fBy I.G. a faithfull lover and obeyer of the truth. Imprimatur, John Downame 210 $aLondon, $cPrinted for H.R. at the three Pigeons in Pauls Church-yard$d1645 215 $a[4], 73, [1] p 300 $aDedication signed: John Graunt. 300 $aWith a t.p. woodcut. 300 $aAnnotation on Thomason copy: "Aprill 9th"; after I.G.: "a Comfitmaker in Bucklers Bury". 300 $aReproduction of the original in the British Library. 330 $aeebo-0018 606 $aChristian sects$zEngland$vEarly works to 1800 606 $aChurch$xUnity$vEarly works to 1800 607 $aGreat Britain$xChurch history$y17th century$vEarly works to 1800 615 0$aChristian sects 615 0$aChurch$xUnity 700 $aGraunt$b John$cof Bucklersbury.$0103083 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bUk-ES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996390954603316 996 $aTruths victory against heresie$92315751 997 $aUNISA LEADER 11802nam 22006253 450 001 9911019594903321 005 20240503080328.0 010 $a9781119803980 010 $a1119803985 010 $a9781119803973 010 $a1119803977 035 $a(MiAaPQ)EBC31314468 035 $a(Au-PeEL)EBL31314468 035 $a(CKB)31835420300041 035 $a(Exl-AI)31314468 035 $a(OCoLC)1432598673 035 $a(EXLCZ)9931835420300041 100 $a20240503d2024 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNutraceuticals from Fruit and Vegetable Waste 205 $a1st ed. 210 1$aNewark :$cJohn Wiley & Sons, Incorporated,$d2024. 210 4$dİ2024. 215 $a1 online resource (562 pages) 225 1 $aBioprocessing in Food Science Series 311 08$a9781119803508 311 08$a1119803500 327 $aCover -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Valorisation of Fruit and Vegetable Waste -- 1.1 Introduction -- 1.2 Valorisation of By-Products from Fruit and Vegetable Processing Industry -- 1.2.1 Oil -- 1.2.2 Essential Oils -- 1.2.3 Pectin -- 1.2.4 Pigments -- 1.2.5 Biofuels -- 1.2.6 Organic Acids -- 1.2.7 Enzymes -- 1.2.8 Bioactive Compounds -- 1.2.9 Others -- 1.3 Conclusion -- References -- Chapter 2 Nutraceuticals from Guava Waste -- Abbrevations -- 2.1 Introduction -- 2.2 Guava Waste Types and Composition -- 2.2.1 Guava Leaves -- 2.2.2 Guava Seeds -- 2.2.3 Guava Pulp -- 2.2.4 Guava Pomace -- 2.2.5 Other Waste -- 2.3 Bioactive Potential of Guava Waste -- 2.3.1 Antioxidant Activity -- 2.3.2 Anti-Inflammatory Activity -- 2.3.3 Antidiabetic Activity -- 2.3.4 Antidiarrheal Activity -- 2.3.5 Antimicrobial Activity -- 2.3.6 Anticancer Activity -- 2.3.7 Acne Lesions -- 2.3.8 Antitussive Effects -- 2.3.9 Hepatoprotective Effects -- 2.3.10 Antigenotoxic and Antimutagenic Effects -- 2.3.11 Anti-Allergic Effects -- 2.3.12 Antinociceptive Effects -- 2.3.13 Wound Healing -- 2.4 Application of Guava Waste -- 2.4.1 Health and Cosmetics -- 2.4.2 Food Industry -- 2.4.3 Bio-Remediation -- 2.4.4 Biotechnological Aspects -- 2.4.5 Animal Feed -- 2.4.6 Fermentation -- 2.4.7 Water Treatment Agent -- 2.4.8 Production of Enzymes -- 2.4.9 Functional Ingredient in Developing Various Food Products -- 2.4.10 Other Applications -- 2.5 Conclusion -- References -- Chapter 3 Nutraceuticals from Emblica officinalis Waste -- 3.1 Introduction -- 3.2 Composition of Amla Waste -- 3.2.1 Pomace -- 3.2.1.1 Nutritional Composition -- 3.2.1.2 Phytochemical Composition -- 3.2.1.3 Utilization -- 3.2.2 Amla Seed and Seed Coat -- 3.2.2.1 Nutritional Composition -- 3.2.2.2 Phytochemical Composition -- 3.3 Utilization of Amla Waste. 327 $a3.4 Pharmaceutical Potential of Amla Waste -- 3.5 Other Amla Waste -- 3.6 Conclusion -- References -- Chapter 4 Nutraceuticals from Apple Waste -- 4.1 Introduction -- 4.2 Nutritional Profile and Physicochemical Composition -- 4.2.1 Moisture -- 4.2.2 Carbohydrates -- 4.2.3 Polyphenols -- 4.2.4 Lipids -- 4.2.5 Proteins -- 4.2.6 Vitamins -- 4.2.7 Minerals -- 4.2.8 Enzymes -- 4.2.9 Others -- 4.3 Bio-Actives and Functional Ingredients from Apple Pomace -- 4.3.1 Dietary Fibres -- 4.3.2 Pectin -- 4.3.3 Xyloglucan -- 4.3.4 Microcrystalline Cellulose -- 4.3.5 Polyphenols -- 4.3.6 Triterpenoids -- 4.3.7 Organic Acids -- 4.3.8 Minerals -- 4.3.9 Vitamins -- 4.3.10 Natural Pigments -- 4.4 Extraction of Bioactives from Apple Pomace -- 4.4.1 Maceration -- 4.4.2 Microwave-Assisted Extraction (MAE) -- 4.4.3 Ultrasound-Assisted Extraction (UAE) -- 4.4.4 Supercritical Fluid Extraction (SFE) -- 4.5 Use of Apple Pomace for Various Applications -- 4.5.1 Valuable Ingredient for Food Products -- 4.5.1.1 Bakery Products -- 4.5.1.2 Noodles -- 4.5.1.3 Fat and Sugar Replacements -- 4.5.2 Bioplastic Films -- 4.5.3 Production of Acids -- 4.5.4 Natural Colours -- 4.6 Future Prospects and Conclusion -- References -- Chapter 5 Avocado -- 5.1 Introduction -- 5.2 Nutritional Composition of Fruit Waste -- 5.2.1 Fruit -- 5.2.2 Peel -- 5.2.3 Seed -- 5.2.4 Pulp -- 5.3 Phytochemical Composition of Avocado Waste -- 5.3.1 Peel -- 5.3.2 Seed -- 5.3.3 Pulp -- 5.4 Pharmaceutical Potential of Fruit Waste -- 5.4.1 Peel -- 5.4.1.1 Anti-Oxidant Activity -- 5.4.1.2 Anti-Inflammatory Activity -- 5.4.1.3 Antimicrobial Activity -- 5.4.1.4 Anticancer Activity -- 5.4.1.5 Effect on Colonic Homeostasis -- 5.4.1.6 Radioprotective Effect -- 5.4.1.7 Antidiabetic Activity -- 5.4.1.8 Wound-Healing Activity -- 5.4.1.9 Anti-Aging Activity -- 5.4.1.10 Hypolipidemic Activity -- 5.4.1.11 Neuroprotective Activity. 327 $a5.4.2 Seed -- 5.4.2.1 Antimicrobial Activity -- 5.4.2.2 Cytotoxic Activity -- 5.4.2.3 Hypo-Cholesterolemic Activity -- 5.4.2.4 Antidiabetic Activity -- 5.4.2.5 Antidiarrhoeal Activity -- 5.4.2.6 Anti-Inflammatory Activity -- 5.4.2.7 Antifungal Activity -- 5.4.2.8 Anti-Oxidant Activity -- 5.4.2.9 Anti-Ototoxicity Activity -- 5.4.2.10 Neuroprotective Activity -- 5.4.2.11 Anti-Proliferative Activity -- 5.4.2.12 Wound-Healing Activity -- 5.4.3 Pulp -- 5.4.3.1 Antimicrobial Activity -- 5.4.3.2 Anticancer Activity -- 5.4.3.3 Antidiabetic and Hepatoprotective Activity -- 5.4.3.4 Hypo-Cholesterolemic Activity -- 5.4.3.5 Anti-Thrombotic Activity -- 5.5 Other Methods of Utilization -- 5.5.1 Peel -- 5.5.2 Seed -- 5.5.3 Pulp -- 5.6 Conclusion -- References -- Websites -- Chapter 6 Banana Waste as a Nutraceuticals Product -- 6.1 Introduction -- 6.2 Chemical Composition -- 6.3 Medicinal Properties -- 6.3.1 Antioxidant Activity -- 6.3.2 Antimicrobial Activity -- 6.4 Utilization of Banana Waste -- 6.5 Development of By-Products from Banana Waste -- 6.5.1 Banana Pseudostem Flour (BPF) -- 6.5.2 Banana Peel Powder (BPP) -- 6.5.3 Banana Peel Extract -- 6.5.4 Whole Green Banana Flour (WGBF) -- 6.5.5 Green Banana Pseudostem Flour (GBPF) -- 6.5.6 Banana Leaf Extract -- 6.5.7 Banana Flower -- 6.6 Summary -- Abbreviations -- References -- Chapter 7 Burmese Grape -- 7.1 Introduction -- 7.2 Burmese Grape Fruit and Fruit Waste -- 7.3 Nutraceuticals and Functional Activities of Burmese Grape Waste -- 7.3.1 Seed -- 7.3.1.1 Source of Fatty Acids -- 7.3.1.2 Source of Polysaccharides -- 7.3.1.3 Phytochemicals and Functional Properties -- 7.3.2 Peel -- 7.3.2.1 Nutrients in Burmese Grape Peel -- 7.3.2.2 Source of Polysaccharides -- 7.3.2.3 Phytochemicals and Functional Properties -- 7.4 Burmese Grape Tree Parts -- 7.4.1 Leaves -- 7.4.1.1 Phytochemicals and Functional Properties. 327 $a7.4.2 Stem Bark -- 7.5 Conclusion -- List of Abbreviations -- References -- Chapter 8 Citrus -- 8.1 Introduction -- 8.2 Phytochemicals in Citrus Waste -- 8.3 Principal Non-Conventional Technologies to Extract High Biological Value Compounds from Citrus Waste -- 8.3.1 Ultrasound-Assisted Extraction (UAE) -- 8.3.2 Microwave-Assisted Extraction (MAE) -- 8.3.3 Supercritical Fluid Extraction -- 8.3.4 Pressurized Water Extraction (PWE) -- 8.3.5 Pulsed Electric Field -- 8.3.6 High Hydrostatic Pressures -- 8.3.7 Enzyme-Assisted Extraction (EAE) -- 8.4 Citrus Waste and Its Utilization -- 8.4.1 Citrus Waste and Biofuel Production -- 8.4.2 Citrus Waste and Food Preservation Against -- 8.4.3 Citrus Waste and Bioactive Compounds -- 8.4.4 Citrus Waste and Food, Pharma, and Other Applications -- 8.5 Conclusion -- References -- Chapter 9 Dates -- 9.1 Introduction -- 9.1.1 Dates and Their Origin -- 9.1.2 Stages of Growth of Dates -- 9.1.3 Structure of Dates -- 9.2 Date Seeds -- 9.2.1 Sensory Properties of Date Seeds -- 9.3 Integrating Dates with Food for Developing Value-Added Recipes -- 9.4 Nutritional Benefits -- 9.4.1 Carbohydrates -- 9.4.2 Protein -- 9.4.3 Fat -- 9.4.4 Fiber -- 9.4.5 Vitamins -- 9.4.6 Minerals -- 9.5 Antioxidants and Phytochemicals in Dates -- 9.5.1 Phenols -- 9.5.2 Tocopherols and Tocotrienols -- 9.5.3 Flavonoids -- 9.5.4 Carotenoids -- 9.6 Health Benefits -- 9.7 Conclusion -- References -- Chapter 10 Ginger (Zingiber officinale) -- 10.1 Introduction -- 10.2 Ginger Varieties and Its Features -- 10.3 Nutritional and Phytochemical Components of Ginger -- 10.4 Processing of Ginger -- 10.4.1 Effect of Various Processing on the Functional Properties of Ginger -- 10.5 By-Products Generated from Ginger Processing -- 10.6 Nutraceutical Potential and Utilization of Ginger By-Products -- 10.6.1 Ginger Leaves -- 10.6.2 Ginger Stalk/Stem. 327 $a10.6.3 Ginger Peel -- 10.6.4 Ginger Pomace and Precipitate -- 10.7 Future Prospects -- References -- Chapter 11 Jackfruit -- 11.1 Introduction -- 11.2 Types of Jackfruit Waste and By-Products -- 11.3 Nutraceuticals and Functional Activities of Jackfruit Waste and By-Products -- 11.3.1 Jackfruit Seed -- 11.3.1.1 Nutrients -- 11.3.1.2 Phytochemicals and Functional Activities -- 11.3.1.3 Organic Acids -- 11.3.2 Jackfruit Flake -- 11.3.2.1 Nutrients -- 11.3.2.2 Phytochemicals and Functional Properties -- 11.3.2.3 Pectin -- 11.3.2.4 Organic Acids -- 11.3.3 Axis of Jackfruit -- 11.3.3.1 Fatty Acids -- 11.3.3.2 Phytochemicals and Functions -- 11.3.3.3 Pectin -- 11.3.4 Jackfruit Peel -- 11.3.4.1 Proximate Compounds -- 11.3.4.2 Phytochemicals and Their Functional Activities -- 11.3.4.3 Pectin -- 11.4 Parts of Jackfruit Tree -- 11.4.1 Phytochemicals and Functional Properties -- 11.5 Conclusion -- List of Abbreviations -- References -- Chapter 12 Development of Nutraceuticals from the Waste of Loquat -- 12.1 Introduction -- 12.2 Importance of Waste Material of Fruits -- 12.3 The Worldwide Growth Pattern of Loquat -- 12.4 Physiology and Biochemistry of Loquat -- 12.5 Use of Loquat Tree and Its Parts -- 12.6 Nutraceutical Properties -- Conclusion -- References -- Chapter 13 Mango -- 13.1 Introduction -- 13.2 Mango Peel -- 13.3 Nutritional Composition -- 13.4 Phytochemical Composition -- 13.5 Utilization of Mango Peel -- 13.6 Mango Kernel -- 13.7 Nutritional Composition of Mango Kernel -- 13.8 Phytochemical Composition of Mango Kernel -- 13.9 Utilization of Mango Kernel -- 13.10 Other By-Products of Mango Waste -- References -- Chapter 14 Melon -- 14.1 Introduction -- 14.2 History, Origin and Domestication -- 14.3 Diversity and Botanical Groups of Melon -- 14.4 Consumer Preference for Melon -- 14.5 Nutritional Importance, Health Benefits and Culinary Uses of Melon. 327 $a14.6 Fruits and Vegetables Wastage. 330 $aThis book explores the valorization of fruit and vegetable waste, detailing methods to extract valuable compounds from by-products of the processing industry. It covers the potential uses of waste from various fruits, including guava, amla, apple, avocado, banana, Burmese grape, citrus, dates, and ginger. Each section discusses the nutritional and phytochemical composition of the waste, its bioactive potential, and possible applications in health, cosmetics, food industry, and more. The book aims to provide comprehensive insights into sustainable practices for utilizing waste, targeting researchers, industry professionals, and students in food science and environmental studies.$7Generated by AI. 410 0$aBioprocessing in Food Science Series 606 $aAgricultural wastes$7Generated by AI 606 $aSustainable development$7Generated by AI 615 0$aAgricultural wastes 615 0$aSustainable development 676 $a664.08 700 $aTomer$b Vidisha$01839891 701 $aChhikara$b Navnidhi$01839892 701 $aKumar$b Ashwani$0318129 701 $aPanghal$b Anil$01730357 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019594903321 996 $aNutraceuticals from Fruit and Vegetable Waste$94419285 997 $aUNINA