Food Processing By Products And Their Utilization
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Food Processing By Products And Their Utilization
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Author : Anil Kumar Anal
language : en
Publisher: John Wiley & Sons
Release Date : 2017-10-23
Food Processing By Products And Their Utilization written by Anil Kumar Anal and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-23 with Technology & Engineering categories.
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Food Processing Waste And Utilization
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Author : Sanju Bala Dhull
language : en
Publisher: CRC Press
Release Date : 2022-10-24
Food Processing Waste And Utilization written by Sanju Bala Dhull and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-24 with Technology & Engineering categories.
Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste. Key Features Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing waste Authors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.
Food Processing Waste Management
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Author : V. K. Joshi
language : en
Publisher: New India Publishing Agency
Release Date : 2011-01-01
Food Processing Waste Management written by V. K. Joshi and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-01 with Food industry and trade categories.
"Food Processing Waste Management: Treatment and Utilization Technologies" is a reference-cum-text book written in crisp and scientifically authentic language for teachers, scientists, researchers, students, industry managers, as well as all those who have a stake in food processing wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The contents have been divided into 14 s namely; Food Processing Industrial Wastes- Present Scenario, Impact of Food Industrial Waste on Environment, Grain Processing Wastes Management, Waste Utilization - Fruit and Vegetable Processing Industry, Milk and Dairy Wastes Management, Meat Processing Wastes Management, Fish Processing Wastes Management, Spices and Condiments Industrial Wastes Management, Sugar and Jaggery Industrial Wastes Management, Fruit Kernel and Oilseed Processing Wastes Management, Utilization of Waste from Food Fermentation Industry, Food Processing Waste Treatment Technology, Hospitality Industry Wastes Management and Future Wastes Management - Nanotechnology. All the segments of Food Industry have been dealt with separately by specialists with respect to their wastes management technology. Special emphasis has been laid on the potential methods of utilization of the wastes for recovery of useful products and a supplementary means of checking pollution by their profitable utilization and disposal. The profitable utilization of the food industrial wastes would not only fetch extra profits to the industry but would also reduce the pollution load in the environment. The special feature of the book is that it covers different developments made right from the basic technologies generated for wastes management to the recent advancements and future areas of research to be done on the subject. Under undergraduate and post-graduate degree or diploma programmes of food science, food technology and postharvest Technology, fermentation technology, waste management as a subject is taught in almost all the agricultural universities in India as well as abroad .The book is expected to be very useful to the students of these disciplines. It is hoped that the treatise would be of immense value to all and would certainly open an insight into food waste management technology in the fast growing food processing industry.
Utilization Of By Products And Treatment Of Waste In The Food Industry
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Author : Vasso Oreopoulou
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-11-23
Utilization Of By Products And Treatment Of Waste In The Food Industry written by Vasso Oreopoulou and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-11-23 with Technology & Engineering categories.
This is the third volume of the ISEKI-Food book series. It deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. It discusses the utilization of byproducts of plants and fish, and presents case studies on waste treatment in the food industry.
Animal By Product Processing Utilization
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Author : Herbert W. Ockerman
language : en
Publisher: CRC Press
Release Date : 1999-10-28
Animal By Product Processing Utilization written by Herbert W. Ockerman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-10-28 with Technology & Engineering categories.
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding low-temperature rendered products to animals.
Food Wastes And By Products
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Author : Rocio Campos-Vega
language : en
Publisher: John Wiley & Sons
Release Date : 2020-02-03
Food Wastes And By Products written by Rocio Campos-Vega and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-03 with Technology & Engineering categories.
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
Valorization Of Food Processing By Products
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Author : M. Chandrasekaran
language : en
Publisher: CRC Press
Release Date : 2012-08-30
Valorization Of Food Processing By Products written by M. Chandrasekaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-30 with Science categories.
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.
Handbook Of Fruit Wastes And By Products
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Author : Khalid Muzaffar
language : en
Publisher: CRC Press
Release Date : 2022-10-03
Handbook Of Fruit Wastes And By Products written by Khalid Muzaffar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-03 with Technology & Engineering categories.
Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits. Key features: · Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing · Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts · Explores new strategies used for proper valorization of fruit processing residues · Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.
Food Processing Technologies Co Product Utilization And Quality Assurance
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Author : D. Mridula
language : en
Publisher:
Release Date : 2012
Food Processing Technologies Co Product Utilization And Quality Assurance written by D. Mridula and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Food industry and trade categories.
This book covers comprehensively on "Food processing technologies, co-product utilization and Quality Assurance", which is highly useful for food processors, entrepreneurs, teachers, scientists,UG and PG students of food science and technology, food process engineering and other general agricultural curriculum. The book offers extensive information on emerging food processing technologies, efficient utilization of co-products from different food crops and their food safety and quality evaluation methods, technoeconomic evaluation, impact assessment and marketing strategies of developed food technology in order to address the contemporary issues of food processing industry. Every subject is well described in a systematic manner from present status to future focus. The book is well illustrated, describing the state of art technology.
Food Byproducts Management And Their Utilization
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Author : Ricardo Gómez-García
language : en
Publisher: CRC Press
Release Date : 2024-01-09
Food Byproducts Management And Their Utilization written by Ricardo Gómez-García and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-09 with Technology & Engineering categories.
Food byproducts derived from industrial processing is a serious worldwide problem because it generates environmental pollution and results in significant food and economic losses from food waste. This new volume shows how food byproducts can be value-added renewable sources with the application of novel biotechnologies that avoid hazardous chemicals. The volume discusses the importance of valorizing food wastes and illustrates their value-added properties for industry. It explains the significant progress in bioresources processing for compound extraction and production as well as the increasing interest of food ingredients development, in which health care, environment, and economics play an essential part in biotechnological research. It considers the waste byproducts of various crops, such as tomato, melon, maize, berries, soybean, coffee, and their uses in the generation of health-benefiting bioactive compounds. The volume goes on to explore the various biotechnological strategies to extract, produce, and recover bioactive compounds along with the cost-effectiveness of these methods. Key features: Describes technological aspects in consolidated processing and bioprocessing of food by-products Discusses technological aspects in biotechnology for food byproducts treatment and the richness of their biomolecules Looks at the nutraceutical and health benefit aspects of such biomolecules from food waste byproducts Provides attractive and sustainable methodologies for bioproduct extraction and recovery for industrial application This volume, Food Byproducts Management and Their Utilization, presents strategies that are of interest in food engineering, green chemistry, biotechnology, and some other areas, while paying special attention to biorefinery approaches and new challenges that industries are dealing with in the era of sustainable development. It aims to encourage not only researchers but also governmental and enterprise sectors to recognize the value and applications of food byproducts and waste.