UID:
almahu_9949383732402882
Umfang:
1 online resource
ISBN:
9780429325007
,
0429325002
,
9781000542011
,
1000542017
,
9781000537185
,
1000537188
,
9781000546842
,
1000546845
Inhalt:
Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.
Anmerkung:
Green Extraction / Martina Pérez-Serrano, Tomás Landete-Castillejos, Luis Roca-Pérez, Mladen Brnčić, Suzana Rimac-Brnčić, Jose M. Lorenzo, Francisco J. Marti-Quijal, Francisco J. Barba -- Dairy By-Products as Source of High Added Value Compounds Conventional and Innovative Extraction Methods / Noemí Echegaray, Juan A. Centeno, Javier Carballo -- Extraction of Valuable Compounds from Meat By-Products / Mirian Pateiro, Paula Borrajo, Rubén Domínguez, Paulo E.S. Munekata, Jose M. Lorenzo, Paulo Cezar Bastianello Campagnol, Igor Tomasevic, Francisco J. Barba -- Tailor-Made Process to Recover High Added Value Compounds from Fishery By-Products / José Antonio Vázquez, Ana I. Durán, Araceli Menduíña, Margarita Nogueira, Javier Fraguas, Jesús Mirón, Jesús Valcárcel -- Recovery of Antioxidant Bioactive Compounds from Sweet Potato and By-Products / Zhenzhou Zhu, Fang Wang, Elena Roselló-Soto, Francisco J. Martí-Quijal, Francisco J. Barba, Kashif Ghafoor, José M. Lorenzo, Cyrielle Garcia, Fabienne Remize -- Valuable Compounds Extraction from Cereal Waste and By-Products / Manuel Viuda-Martos, Juana Fernández-López, José Angel Pérez-Álvarez -- Reuse of Tiger Nuts By-Products Food Formulation, Clean Recovery of Oil and Bioactive Compounds, and Evaluation of the Cytotoxicity of the Oils / Elena Roselló-Soto Francisco J. Barba, Francisco J. Martí-Quijal, Maria G. Daskalaki, José M. Lorenzo, Cyrielle Garcia, Fabienne Remize -- Green Extraction of Nutritional and Antioxidant Valuable Compounds from Wine By-Products / Francisco J. Barba, Belén Gómez, Gabriela I. Denoya, Mladen Brnčić, Suzana Rimac-Brnčić, Jose M. Lorenzo, Andrés Moreno -- Valorization of Olive Oil and Oilseed By-Products through Green Extraction Techniques / Sonia Barba-Orellana, Elena Roselló-Soto, Paulo E.S. Munekata, José M. Lorenzo, Kashif Ghafoor, Cátia Dourado, Jorge A. Saraiva, Francisco J. Barba -- Research, Development, and Innovation in Dairy and Meat-Based Foods Using Valued Added Compound Obtained from Mediterranean Fruit By-Products / José Angel Pérez-Alvarez, Manuel Viuda-Martos, Juana Fernández-López -- Valuable Compounds in Coffee By-Products / Patricia Esquivel, Víctor M. Jiménez -- Extraction of Valuable Compounds from Leaf Vegetables By-Products / João Carlos Martins Barreira, Isabel Cristina Fernandes Rodrigues Ferreira -- Valuable Compounds in Algae / Lars Leonhardt, Julian Witt, Stefan Toepfl, Harald Rohm, Oleksii Parniakov -- Environmental Life Cycle Assessment and Regulatory Issues of Innovative Green Extraction Procedures / Erasmo Cadena, Mathilde Fiorletta
Weitere Ausg.:
Print version: Green extraction and valorization of by-products from food processing. Boca Raton : CRC Press, Taylor & Francis Group, 2019 ISBN 9781138544048
Sprache:
Englisch
Schlagwort(e):
Electronic books.
;
Electronic books.
DOI:
10.1201/9780429325007
URL:
https://www.taylorfrancis.com/books/9780429325007
