Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled 'Food and agricultural by-products as important source of valuable nutraceuticals' presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. 

Key features

Ø  Highlights the health promotion benefits of nutraceuticals

Ø  Presents information on agrifood by-products as sources of nutraceuticals

<p><b>Chapter 1: The Role of Nutraceuticals as Food and Medicine, Types and Sources </b><b></b></p><p>Abhay Prakash Mishra, Neeti Srivastav, Anita Singh, Manisha Nigam, Raffaele Pezzani, Chukwuebuka Egbuna, Chukwuemelie Zedech Uche and Johra Khan</p><p>abhaypharmachemhnbgu@gmail.com</p><p> </p><p><b>Chapter 2: Potato Peels as a Source of Nutraceutics</b></p><p>Barbara Sawicka, Dominika Skiba, and Piotr Barbas</p><p>barbara.sawicka@up.lublin.pl</p> <p></p><p><b>Chapter 3: Red Beet Pomace as a Source of Nutraceuticals</b></p><p>Muhammad Afzaal, Farhan Saeed, Aftab Ahmed, Muhammad Armghan Khalid, Fakhar Islam, Ali Ikram,Muzamal Hussain, Faisal Fareed, Waqas Anjum </p><p>muhammadafzaal@gcuf.edu.pk</p><p> </p><p><b>Chapter 4: Mango Peels as a Source of Nutraceuticals</b></p><p>Intan Soraya Che Sulaiman, Azham Mohamad and Isharudin Md. Isa</p><p>chesoraya007@yahoo.com</p><p> </p><p><b>Chapter 5: Apple Pomace as a Source of Nutraceuticals</b></p><p>Shahira M. Ezzat, Maha Salama, Dina El Kersh, Mohamed Salem</p><p>shahira.ezzat@pharma.cu.edu.eg</p> <p></p><p><b>Chapter 6: Olive Pomace as a Source of Nutraceuticals</b></p><p>Selma Hamimed and Abdelwaheb Chatti</p><p>alma.hamimed@fsb.rnu.tn</p><p> </p><p><b>Chapter 7: Orange Peel as a Source of Nutraceuticals</b></p><p>Anum Nazir, Nizwa Itrat, Aleena Shahid, Zain Mushtaq, Surajudeen Abiola Abdulrahman, Chukwuebuka Egbuna, Babatunde Oluwafemi Adetuyi, Johra Khan, Chukwuemelie Zedech Uche, Pere-Ebi Yabrade Toloyai</p><p>Anum.Nazir@tuf.edu.pk</p><p> </p><p><b>Chapter 8: Pineapple Fruit Peels as a Source of Nutraceuticals</b></p><p>O.C.U. Adumanya</p><p>oadumanya@gmail.com</p><p> </p><p><b>Chapter 9: Jackfruit (<i>Artocarpus heterophyllus</i> Lam) Byproducts as a Source of Nutraceuticals</b></p><p>Pass Chidiebere Chijindu</p><p>passchijindu@gmail.com</p><p> </p><p><b>Chapter 10: Pawpaw Peels as a Source of Nutraceuticals</b></p><p>Odoh Uchenna Estella, Chukwuma Micheal Onyegbunam, Chukwuebuka Egbuna, Theodora Mba, Peculiar Feenna Onyekere</p><p>uchenna.odoh@unn.edu.ng</p><p> </p><p><b>Chapter 11: Nutritional and Nutraceutical Potentials of Residual Cakes from Seeds of Moringa (<i>Moringa oleifera </i>L.), Sacha Inchi (<i>Plukenetia volubilis</i> L.) and Hibiscus Flower (<i>Hibiscus sabdariffa</i> L.) after Oil Extraction</b></p><p>Dairon Iglesias Guevara, Claudia Chávez Hernández, Sirley González Laime, Ariel Martínez García, Juan Abreu Payrol</p><p>japayrol@gmail.com </p> <p></p><p><b>Chapter 12: Whey Protein from Milk as a Source of Nutraceuticals </b></p><p>Chinaza Godswill Awuchi</p><p>awuchichinaza@gmail.com</p><p> </p><p><b>Chapter 13: Corn Byproducts as a Source of Nutraceuticals</b></p><p>Santwana Palai and Shyam Sundar Kesh</p><p>palaisantwana@gmail.com </p><p> </p><p><b>Chapter 14: Sorghum Byproducts as a Source of Nutraceuticals</b></p><p>Daniel Okwudili Nnamani, Pascal Chukwuemeka Aleke and Peculiar Feenna Onyekere</p><p>peculiar.onyekere@unn.edu.ng </p><p> </p><p><b>Chapter 15: Rice Husk as a Source of Nutraceuticals</b></p><p>Kirankumar Shivasharanappa_,Jayashree V. Hanchinalmath, Sooraj Shivakumar_,Sonal Kudva_,Sathwik C. Jain, Manoj Girish, D. G. W. M. H. M. M. Wijekoon, Rhishika Dutta, T. Pramod, Sharangouda J. Patil</p><p>kkwanegaon@gmail.com</p><p> </p><p><b>Chapter 16: Byproducts of Groundnut as Source of Nutraceuticals</b></p><p>Neelma Munir, Maria Hasnain, Maria Hanif, Surajudeen Abiola Abdulrahman, Chukwuebuka Egbuna</p><p>neelma.munir@yahoo.com </p> <p></p><p><b>Chapter 17: Banana Peel as a Source of Nutraceuticals</b></p><p>Babatunde Oluwafemi Adetuyi, Adebanke E. Ogundipe, Olubanke Olujoke Ogunlana, Chukwuebuka Egbuna, Odoh Uchenna Estella, Abhay Prakash Mishra, Muhammad Akram, Raghu Ram Achar</p><p>badetuyi@gmail.com</p><br>