Utilization of Food By-Products for the Production of Functional Ingredients
Table Of Contents
<p> Table of Contents:<br><br>
Chapter 1
: Introduction<br>- Background and rationale<br>- Statement of the problem<br>- Objectives of the study<br>- Significance of the study<br><br>Chapter 2
: Literature Review<br>- Overview of food by-products<br>- Nutritional composition of food by-products<br>- Bioactive compounds in food by-products<br>- Previous studies on utilization of food by-products for functional ingredients<br>- Current challenges and gaps in the literature<br><br>Chapter 3
: Methodology<br>- Selection of food by-products<br>- Extraction techniques (e.g., solvent extraction, enzymatic hydrolysis)<br>- Purification methods (e.g., chromatography, membrane filtration)<br>- Characterization techniques (e.g., spectroscopy, chromatography)<br>- Experimental design and procedures<br><br>Chapter 4
: Results and Discussion<br>- Extraction yield and efficiency<br>- Composition and characterization of functional ingredients<br>- Evaluation of sensory attributes<br>- Nutritional and health-promoting properties<br>- Comparison with existing commercial ingredients<br>- Discussion of findings in relation to objectives and literature<br><br>Chapter 5
: Conclusion and Future Directions<br>- Summary of findings<br>- Implications of the study<br>- Limitations and challenges encountered<br>- Recommendations for future research<br>- Conclusion and final remarks <br></p>Project Abstract
Abstract
This project aims to investigate the feasibility and potential benefits of utilizing food by-products for the production of functional ingredients. Food by-products, often considered waste, possess valuable nutrients and bioactive compounds that can be extracted and utilized in various applications, including functional foods, nutraceuticals, and supplements. The project will explore extraction techniques, purification methods, and characterization of functional ingredients derived from food by-products. Furthermore, the project will assess the sensory, nutritional, and health-promoting properties of the developed ingredients. Through this research, the project seeks to contribute to sustainable food production practices and the development of value-added products from underutilized resources.
Project Overview
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