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Onion and Garlic

H. E. Mashad,Ruihong Zhang,Z. Pan

Published 2019 in Integrated Processing Technologies for Food and Agricultural By-Products

ABSTRACT

Abstract Onion and garlic processing wastes include skins, outer leaves, tops, and bottoms. In addition, a significant portion of the harvested crops is worthlessly marketed. Currently, these materials are disposed of in landfills or used as soil amendments, which result in negative environmental impacts and phytotoxicity to plants, respectively. They are rich in fiber, proteins, and functional compounds such as antioxidants. The characteristics of these wastes vary with plant parts. These materials need to be economically and environmentally managed. They can be used as biosorbents for water purification, and for the production of valuable products such as antioxidants, alcohol, vinegar, and bioenergy. This chapter presents the global production of onion and garlic, cultivation conditions, harvesting, and the steps involved in the processing of onion and garlic. The characterization of their wastes and potential uses of them are reviewed. The concepts and performance of different technologies applied to produce value-added products from worthlessly marketed onions and onion and garlic processing wastes are described.

PUBLICATION RECORD

  • Publication year

    2019

  • Venue

    Integrated Processing Technologies for Food and Agricultural By-Products

  • Publication date

    Unknown publication date

  • Fields of study

    Agricultural and Food Sciences, Materials Science, Environmental Science

  • Identifiers
    DOI 10.1016/B978-0-12-814138-0.00011-3
  • External record

    Open on Semantic Scholar

  • Source metadata

    Semantic Scholar

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CLAIMS

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CONCEPTS

  • No concepts are published for this paper.

REFERENCES

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