Adding Value to Fruit Wastes

<p>Section I Introduction<br>1. Fruit wastes: A valuable source of value-added components<br>2. Emerging technologies for extraction of functional components<br><br>Section II Value-added components<br>3. Fruit waste: A green and promising starch source<br>4. Utilization of fruit waste as protein sources<br>5. Dietary fibers from fruit processing waste<br>6. Phytochemicals from fruit wastes<br>7. Enzyme extraction from fruits waste<br>8. Aroma compounds from fruits waste<br>9. Extraction, characterization, and isolation of natural colorants and pigments<br>10. Probiotics and prebiotics from fruits waste<br>11. Production of Single cell protein<br><br>Section III Applications of value-added components<br>12. Regulations and standards for add-value components application in the food industry<br>13. Limitations, difficulties and strategies to implement the valorization approaches of fruit waste<br>14. Fruits waste as nutraceuticals and functional ingredient<br>15. Fruit wastes for meat and meat products<br>16. Fruit waste for milk and milk products<br>17. Fruits wastes as a flavoring agen<br>18. Fruits waste in bakery goods 19. Fruits waste in packaging applications</p>