This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties. In this work, expert contributors discuss about the added-value of biowaste from common and non-traditional vegetable oils and oilseeds processing, as well as fruit oils processing, and offer an extensive overview of the different bioactive compounds found in extracts from oil processing by-products and their chemical composition. The book also collects several examples in which oil processing by-products are integrated into industrial activities such as food production, livestock production and in pharmaceutical and cosmetics industries. Professionals and scholars alike interested in the recycling of agro-industrial wastes derived from vegetable oil and oilseed processing by-products will find this book a handy reference tool.

Critiques the added value of oil processing biowaste Reviews bioactive compounds from oil processing by-products Traces applications and properties of bioactive compounds from oil processing by-products

Autorentext
Mohamed Fawzy Ramadan Hassanien is a Food Chemistry Professor at the Department of Clinical Nutrition, Faculty of Applied Medical Sciences at Umm Al-Qura University, Makkah, Saudi Arabia. Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from Berlin University of Technology (Germany, 2004). Prof. Ramadan continued his post-doctoral research in ranked universities such as University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology, and University of Maryland (USA). In 2012, he was appointed to be visiting Professor (100% teaching) in the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.

Prof. Ramadan published more than 300 research papers and reviews in international peer-reviewed journals. In addition, he edited and published several books and book chapters (Scopus h-index is 45 and more than 7000 citations in Scopus). In addition, he was an invited speaker at several international conferences. Since 2003, Prof. Ramadan is a reviewer and editor in several highly cited international journals, such as the Journal of Umm Al-Qura University for Medical Sciences, Journal of Medicinal Food, and Journal of Advanced Research.

Prof. Ramadan received several prizes, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), the Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014)

Inhalt

Part I: General aspects.- Part II: Phytochemicals from common vegetable oil and oilseed processing by-products.- Part III: Phytochemicals from fruit oil processing by-products.- Part IV: Phytochemicals from non-traditional vegetable oil and oilseed processing by-products.-