Valorization of Food Processing By-Products

Inbunden, Engelska, 2012

AvM. Chandrasekaran,India) Chandrasekaran, M. (Cochin University of Science and Technology

3 269 kr

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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.

Produktinformation

Utgivningsdatum2012-08-30
Mått156 x 234 x 50 mm
Vikt1 350 g
FormatInbunden
SpråkEngelska
SerieFermented Foods and Beverages Series
Antal sidor836
FörlagTaylor & Francis Inc
ISBN9781439848852

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Professor Muthusamy Chandrasekaran is a distinguished scientist and a teacher who has made significant contributions in the fields of marine microbiology and biotechnology. His major area of research interest is in harnessing marine microorganisms for novel enzymes, bioactive molecules, and waste utilization. He is a Professor in the Department of Biotechnology at Cochin University of Science and Technology in India. Currently he is a professor in the Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia.

Introduction. Food Processing Industries: An Overview. Current State-of-the-Art on Food Processing By-Products. Regulatory Issues and Concerns of Valorization of Food Processing By-Products. Need for Valorization of Food Processing By-Products and Wastes. Principles of Waste Recycling. Principles of Food Technology and Types of Food Waste Processing Technologies. Process Engineering and Economics. Biochemical and Nutritional Aspects of Food Processing By-Products. Microbiology of Food Processing By-Products. Fermentation of Food Processing By-Products. Enzyme Technologies for Bioconversion of Food Processing By-Products. Analytical Methods for Monitoring the Biological Processes Employed in Valorization of Food Processing By-Products. Valorization of By-Products from Plant-Based Food Processing Industries. Cereals. Oil Seeds. Root and Tuber. Sugarcane. Coffee, Tea, and Cocoa. Spices. Fruits and Vegetables. Bakery and Confectioneries. Beverages. Valorization of By-Products from Animal Products-Based Food Processing Industries. Dairy By-Products, Wastes, or Resources: The Shifting Perception after Valorization. Meat, Poultry, and Eggs. Seafood. Environmental Concerns, Future Prospects, and Need for Research. Environmental Concerns and Sustainable Development. Future Prospects and Need for Research.