Valorization of food processing by products This book addresses the issues potentials and prospects of harnessing various types of food processing byproducts through valorization and effective commercial utilization. After reviewing the state of food processing byproducts the text introduces the basic principles of food and biotechnologies for valorization before providing a detailed description of byproducts and wastes generated. It identifies the potential of the byproducts of each food industry for the production of biologicals of commercial significance enzymes pigments flavors functional ingredients micronutrients nutraceuticals active pharmaceutical ingredients phytochemicals biofuel and biomaterials Provided by publisher