Sustainable Valorization of Date Palm By-Products and Wastes

Erscheinungsjahr 2025
ISBN: 978-0-443-29023-7
Verlag: Elsevier Science

Buch, Englisch, 370 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

Sustainable Valorization of Date Palm Byproduct and Wastes provides a comprehensive resource on the sustainable valorization of date byproducts and waste. Composed of 13 chapters, this book highlights the various green technologies and processing methods that can be used to extract valuable compounds from these byproducts and convert them into high-value products, such as biofuels, animal feed, and functional food ingredients. Bringing together contributions from leading experts in the field of food science and technology, this title provides a valuable resource for professionals and researchers in the industry, as well as policymakers, entrepreneurs, and students.

Date palm is a significant crop in many regions of the world, producing large quantities of byproducts and wastes that are often underutilized or wasted.

Autoren/Hrsg.

Maqsood, Sajid

Roobab, Ume

Aadil, Rana Muhammad

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Date Palm Byproducts: A Comprehensive Overview of Generation, Composition, and Bioactive Compounds
2. Date Palm Tree: Diversity of By-products and Importance of Male Date Flowers
3. Extraction and Purification of Bioactive Compounds from Date Palm Byproducts
4. Applications of Date Palm Byproducts in Food Industry
5. Pharmacological Role of Bioactive Compounds of Date Palm Byproducts
6. Value-Added Products from Date Palm Fruit and its Byproducts
7. Low Quality Date Fruit and Date Seeds as Livestock Feed
8. Utilization of Date Palm Leaves for Livestock Feed
9. Production of Lignocellulosic Material from Date Palm Wastes
10. Effect of Date Palm Waste Biochar Produced Through Different Production Techniques on Soil Properties and Crop Growth
11. Management of Date Palm Waste and Byproducts in the Sustainable Development of Palm Cultivation
12. Challenges and Opportunities in Date Palm Byproduct Valorization

Über Autor(innen)

Maqsood, Sajid
Sajid Maqsood is a Professor at the Department of Food Science - College of Agriculture and Veterinary Medicine, UAEU. His research is dedicated and aligned exclusively with the UAE's food and nutritional needs. He has established an innovative research program at the UAEU that focuses on bioactive molecules in camel milk and dates. Additionally, he is working on a circular economy of food wastes and by-products generated during the UAE's agricultural practices and food processing phases. He has published more than 200 publications in highly reputed journals (mostly Q1 ranked) and was listed amongst the top 2% ranked highly cited scientists by Stanford University based study.

Roobab, Ume
Ume Roobab is a Research Associate in the Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, UAE. She is an experienced researcher in nonthermal technologies for clean label food processing and valorizing agricultural byproducts and waste in a sustainable manner. She has published more than 50 peer-reviewed papers and has authored several chapters for scholarly books. She is an active member of the Volunteer Reviewer Board ?for MDPI, Wiley, Taylor and Francis, Springer, and Elsevier journals.

Aadil, Rana Muhammad
Rana Muhammad Aadil is an Associate Professor at University of Agriculture, Faisalabad, a top-ranking university in Pakistan. His current research focuses on nonthermal processing methods for fruits and vegetables (sonication, thermosonication, pulsed electric field, and high-pressure processing). He is also ?working on the waste utilization of different fruits and ? vegetable fruits by products. During his career, he published more than 300 articles and chapters in journals with high impact factors. He is an associate editor of Measurement: Food and Editorial Board Member of Food Chemistry, Food Chemistry: X, and Legume Sciences.