Contents
PREFACE vii
ABOUT THE EDITORS ix
CONTRIBUTORS xi
CHAPTER1 GREEN EXTRACTION 1
MARTINA PÉREZ-SERRANO, TOMÁS LANDETE-CASTILLEJOS, LUIS
ROCA-PÉREZ, MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M.
LORENZO, FRANCISCO J. MARTI-QUIJAL, AND FRANCISCO J. BARBA
CHAPTER2 DAIRY BY-PRODUCTS AS SOURCE OF HIGH ADDED VALUE COMPOUNDS:
CONVENTIONAL AND INNOVATIVE EXTRACTION METHODS 23
NOEMÍ ECHEGARAY, JUAN A. CENTENO, AND JAVIER CARBALLO
CHAPTER3 EXTRACTION OF VALUABLE COMPOUNDS FROM MEAT BY-PRODUCTS 55
MIRIAN PATEIRO, PAULA BORRAJO, RUBÉN DOMÍNGUEZ, PAULO
E.S. MUNEKATA, JOSE M. LORENZO, PAULO CEZAR BASTIANELLO
CAMPAGNOL, IGOR TOMASEVIC, AND FRANCISCO J. BARBA
CHAPTER4 TAILOR-MADE PROCESS TO RECOVER HIGH ADDED VALUE COMPOUNDS
FROM FISHERY BY-PRODUCTS 91
JOSÉ ANTONIO VÁZQUEZ, ANA I. DURÁN, ARACELI MENDUÍÑA,
MARGARITA NOGUEIRA, JAVIER FRAGUAS, JESÚS MIRÓN, AND
JESÚS VALCÁRCEL
CHAPTER5 RECOVERY OF ANTIOXIDANT BIOACTIVE COMPOUNDS FROM SWEET
POTATO AND BY-PRODUCTS 141
ZHENZHOU ZHU, FANG WANG, ELENA ROSELLÓ-SOTO, FRANCISCO
J . MARTÍ-QUIJAL, FRANCISCO J. BARBA, KASHIF GHAFOOR,
JOSÉ M. LORENZO, CYRIELLE GARCIA, AND FABIENNE REMIZE
CHAPTER6 VALUABLE COMPOUNDS EXTRACTION FROM CEREAL WASTE
AND BY-PRODUCTS 153
MANUEL VIUDA-MARTOS, JUANA FERNÁNDEZ-LÓPEZ, AND
JOSÉ ANGEL PÉREZ-ÁLVAREZ
CHAPTER7 REUSE OF TIGER NUTS BY-PRODUCTS: FOOD FORMULATION, CLEAN
RECOVERY OF OIL AND BIOACTIVE COMPOUNDS, AND EVALUATION OF THE
CYTOTOXICITY OF THE OILS 187
ELENA ROSELLÓ-SOTO, FRANCISCO J. BARBA, FRANCISCO J.
MARTÍ-QUIJAL, MARIA G. DASKALAKI, JOSÉ M. LORENZO,
CYRIELLE GARCIA, AND FABIENNE REMIZE
CHAPTER8 GREEN EXTRACTION OF NUTRITIONAL AND ANTIOXIDANT VALUABLE
COMPOUNDS FROM WINE BY-PRODUCTS 201
FRANCISCO J. BARBA, BELÉN GÓMEZ, GABRIELA I. DENOYA,
MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M. LORENZO, AND
ANDRÉS MORENO
CHAPTER9 VALORIZATION OF OLIVE OIL AND OILSEED BY-PRODUCTS THROUGH
GREEN EXTRACTION TECHNIQUES 215
SONIA BARBA-ORELLANA, ELENA ROSELLÓ-SOTO, PAULO E.S.
MUNEKATA, JOSÉ M. LORENZO, KASHIF GHAFOOR, CÁTIA DOURADO,
JORGE A. SARAIVA, AND FRANCISCO J. BARBA
CHAPTER 10 RESEARCH, DEVELOPMENT, AND INNOVATION IN DAIRY AND MEAT-BASED
FOODS USING VALUED ADDED COMPOUND OBTAINED FROM
MEDITERRANEAN FRUIT BY-PRODUCTS 243
JOSÉ ANGEL PÉREZ-ALVAREZ, MANUEL VIUDA-MARTOS, AND JUANA
FERNÁNDEZ-LÓPEZ
CHAPTER 11 VALUABLE COMPOUNDS IN COFFEE BY-PRODUCTS 277
PATRICIA ESQUIVEL AND VÍCTOR M. JIMÉNEZ
CHAPTER 12 EXTRACTION OF VALUABLE COMPOUNDS FROM LEAF VEGETABLES
BY-PRODUCTS 293
JOÃO CARLOS MARTINS BARREIRA AND ISABEL CRISTINA
FERNANDES RODRIGUES FERREIRA
CHAPTER 13 VALUABLE COMPOUNDS IN ALGAE 315
LARS LEONHARDT, JULIAN WITT, STEFAN TOEPFL, HARALD ROHM,
AND OLEKSII PARNIAKOV
CHAPTER 14 ENVIRONMENTAL LIFE CYCLE ASSESSMENT AND REGULATORY ISSUES OF
INNOVATIVE GREEN EXTRACTION PROCEDURES 339
ERASMO CADENA AND MATHILDE FIORLETTA
INDEX 357
Francisco J. Barba, Elena Rosello Soto, Mladen Brncic, Jose Manuel Lorenzo Rodriquez
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