Grape Pomace From Waste To Natural Food Supplement And Biodiesel
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Grape Pomace From Waste To Natural Food Supplement And Biodiesel
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Author : Zorana Andonovic
language : en
Publisher: LAP Lambert Academic Publishing
Release Date : 2014-10-27
Grape Pomace From Waste To Natural Food Supplement And Biodiesel written by Zorana Andonovic and has been published by LAP Lambert Academic Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-27 with categories.
The purpose of this study was to introduce a new source of antioxidants obtained from grape pomace as well as aronia and blueberry and engages them in preparation of a new yoghurt product in order to be last - longer and more beneficial for human health than the traditional one. Totally, grape pomaces from 4 varieties (Zupjanka, Prokupec, Kadinal and Vranec), as well as blueberry and aronia, were used. For the extraction of polyphenols, liquid-liquid extraction with ethanol/water/acetic acid was used in order to concentrate phenols and introduce them into the milk. Three different concentrates of each sample (18 in total) were applied on milk together with lactic bacteria in order to study the influence of polyphenols during the fermentation; as well as, 18 other extracts applied on milk after the fermentation (into the obtained yoghurt). The pH value of the newly generated yoghurts was analyzed during the fermentation and storage. All yoghurt samples containing polyphenolics applied before the fermentation, presented higher pH value compared to the control and samples with polyphenolics applied after fermentation.
Process Systems Engineering For Biofuels Development
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Author : Adrian Bonilla-Petriciolet
language : en
Publisher: John Wiley & Sons
Release Date : 2020-07-23
Process Systems Engineering For Biofuels Development written by Adrian Bonilla-Petriciolet 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 2020-07-23 with Technology & Engineering categories.
A comprehensive overview of current developments and applications in biofuels production Process Systems Engineering for Biofuels Development brings together the latest and most cutting-edge research on the production of biofuels. As the first book specifically devoted to process systems engineering for the production of biofuels, Process Systems Engineering for Biofuels Development covers theoretical, computational and experimental issues in biofuels process engineering. Written for researchers and postgraduate students working on biomass conversion and sustainable process design, as well as industrial practitioners and engineers involved in process design, modeling and optimization, this book is an indispensable guide to the newest developments in areas including: Enzyme-catalyzed biodiesel production Process analysis of biodiesel production (including kinetic modeling, simulation and optimization) The use of ultrasonification in biodiesel production Thermochemical processes for biomass transformation to biofuels Production of alternative biofuels In addition to the comprehensive overview of the subject of biofuels found in the Introduction of the book, the authors of various chapters have provided extensive discussions of the production and separation of biofuels via novel applications and techniques.
Grape Pomace In Health And Disease Prevention
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Author : Veronica Sanda Chedea
language : en
Publisher:
Release Date : 2021-12-15
Grape Pomace In Health And Disease Prevention written by Veronica Sanda Chedea and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-15 with categories.
Vitis vinifera L. (common grapevine) cultivars are the most widely planted around the world and have a high commercial value for fresh table grapes, dried fruit, and wine. In the winemaking process, besides the free-run and pressed juice obtained from the berries, an important quantity of a byproduct - grape pomace (GP) - is generated. The GP represents on average 20% from the total mass of grapes taken for winemaking and typically consists of skins, stalks, and seeds. The valorization of grape pomace is based on the concept that this matrix has good nutritional and medicinal properties for human health and disease prevention. In this framework, the book aims to provide up-to-date information on grape pomace (GP) and its valorization through medicinal applications.
Environmental Approach To Remediate Refractory Pollutants From Industrial Wastewater Treatment Plant
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Author : Maulin P. Shah
language : en
Publisher: Elsevier
Release Date : 2024-05-04
Environmental Approach To Remediate Refractory Pollutants From Industrial Wastewater Treatment Plant written by Maulin P. Shah and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-04 with Technology & Engineering categories.
Environmental Approach to Remediate Refractory Pollutants from Industrial Wastewater Treatment Plants discusses the emerging trends in the bioremediation of hazardous pollutants found in wastewater, including the fate of pollutants produced after the treatment process both at the laboratory scale and at the industrial scale. Describing a broad area of biological processes and water research – considered key components for advanced water purification – it also includes the desalination technologies that remove, reduce, or neutralize water contaminants that threaten human health. Exploring the unique biological aspects of the wastewater treatment process, the book highlights the advantages they provide for engineering applications in industry, with each chapter covering a different biological-based approach, examining the basic principles, practical applications, recent breakthroughs and associated limitations. Covering advancements in biological treatments, advanced oxidation techniques and membrane technology to remove water pollutants, this book will be of interest to all those working in bioremediation related fields. Describes emerging technologies in industrial pollutants removal from wastewater Includes applications in treatment, remediation, sensing, and pollution prevention processes Discusses impacts on long-term quality, availability, and viability of water
Food Industry Wastes
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Author : Maria Kosseva
language : en
Publisher: Academic Press
Release Date : 2020-08-02
Food Industry Wastes written by Maria Kosseva and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-02 with Technology & Engineering categories.
Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery. This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors. Provides guidance on current regulations for food process waste and disposal practices Highlights novel developments needed in policy making for the reduction of food waste Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment Explores options for reducing food loss and waste along the entire food supply chain.
Technological Interventions In The Processing Of Fruits And Vegetables
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Author : Rachna Sehrawat
language : en
Publisher: CRC Press
Release Date : 2018-04-17
Technological Interventions In The Processing Of Fruits And Vegetables written by Rachna Sehrawat and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-17 with Science categories.
Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods. There is an urgent need to explore and investigate waste in the processing of fruits and vegetables and how different processing technologies can be used most effectively. This volume, in short, conveys the key concepts and role of different technology in processing of fruits and vegetables, keeping mind the special processing requirements of fruits and vegetables, waste issues, nutritional value, and consumer concerns. This volume offers a wealth of information on today’s technology for fruit and vegetable processing and will be a valuable resource for industry professionals, agricultural/food processing researchers, faculty and upper-level students, and others.
Valorization Of Wine Making By Products
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Author : Matteo Bordiga, PhD
language : en
Publisher: CRC Press
Release Date : 2016-02-03
Valorization Of Wine Making By Products written by Matteo Bordiga, PhD and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-03 with Technology & Engineering categories.
An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to conver
Food Preservation And Safety Of Natural Products
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Author : Helen N Onyeaka
language : en
Publisher: Academic Press
Release Date : 2022-06-15
Food Preservation And Safety Of Natural Products written by Helen N Onyeaka and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-15 with Medical categories.
Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food
Valorization Of Agri Food Wastes And By Products
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Author : Rajeev Bhat
language : en
Publisher: Academic Press
Release Date : 2021-08-25
Valorization Of Agri Food Wastes And By Products written by Rajeev Bhat and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-25 with Technology & Engineering categories.
Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts
Food Processing By Products And Their Utilization
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Author : Anil Kumar Anal
language : en
Publisher: John Wiley & Sons
Release Date : 2017-11-13
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 2017-11-13 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.