This volume takes examines the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobia

Integral Exploitation of the Plant Food Industry: Food Security and Sustainable Development. Economic and Environmental Benefits of Utilizing Plant Food By-Products. Extraction Technologies for the Production of Bioactive Compounds from Plant Food By-Products. Plant Tissues as a Source of Nutraceutical Compounds: Fruit Seeds, Leaves, Flowers, and Stems. Harvest By-Products of Fresh Fruits and Vegetables. Winery and Grape Juice Extraction By-Products. By-Products from Minimal Processing of Fresh Fruits and Vegetables. By-Products of the Nut and Peanut Agro-Industry as Sources of Phytochemicals Suitable for the Nutraceutical and Food Industries. By-Products from Coffee Processing. Dietary Fiber and Lycopene from Tomato Processing. By-Products from Essential Oil Extraction. Antioxidant Enrichment of Ice Cream Using Fruit By-Products. By-Products from Grains and Cereals Processing.