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Author: Rocio Campos-Vega
Publisher: John Wiley & Sons
ISBN: 1119534100
Category : Technology & Engineering
Languages : en
Pages : 476
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Book Description
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.
Author: Rocio Campos-Vega
Publisher: John Wiley & Sons
ISBN: 1119534100
Category : Technology & Engineering
Languages : en
Pages : 476
Get Book Here
Book Description
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.
Author: Vidisha Tomer
Publisher: John Wiley & Sons
ISBN: 1119803969
Category : Science
Languages : en
Pages : 564
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Book Description
“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste. Numerous researchers have studied fruit and vegetable processing and waste valorization in general, but there is little work available to scientists and engineers regarding real-world solutions to practical everyday problems in this industry. The knowledge has to be made available in book format to facilitate academia, researchers, and the food manufacturing industry to utilize waste for extraction of valuable polysaccharides, additives, and nutraceuticals. This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.
Author: Rajesh Banu
Publisher: Academic Press
ISBN: 0128183543
Category : Political Science
Languages : en
Pages : 464
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Book Description
Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis. Following its introduction, this book explores new valuable resource technologies, the bioeconomy, the technoeconomical evaluation of food-waste-based biorefineries, and the policies and regulations related to a food-waste-based economy. It is an ideal reference for researchers and industry professionals working in the areas of food waste valorization, food science and technology, food producers, policymakers and NGOs, environmental technologists, environmental engineers, and students studying environmental engineering, food science, and more. - Presents recent advances, trends and challenges related to food waste valorization - Contains invaluable knowledge on of food waste management, biorefineries, valuable specialty products and technoeconomic analysis - Highlights modern advances and applications of food waste bioresources in various products' recovery
Author: Maria R. Kosseva
Publisher: Academic Press
ISBN: 0123919282
Category : Technology & Engineering
Languages : en
Pages : 342
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Book Description
Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. - Food waste is an area of focus for a wide range of related industries from food science to energy and engineering - Outlines the development of green product strategies - International authoring team represents the leading edge in research and development - Highlights leading trends of current research as well as future opportunities for reusing food waste
Author: Juana Frías
Publisher: Academic Press
ISBN: 0128025492
Category : Technology & Engineering
Languages : en
Pages : 790
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Book Description
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. - Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention - Identifies bioactive microorganisms and components in traditional fermented food - Includes focused key facts, helpful glossaries, and summary points for each chapter - Presents food processors and product developers with opportunities for the development of fermented food products - Helps readers develop strategies that will assist in preventing or slowing disease onset and severity
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0323850537
Category : Technology & Engineering
Languages : en
Pages : 633
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Book Description
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims
Author: Elizabeth Carvajal-Millan
Publisher: CRC Press
ISBN: 1000342417
Category : Technology & Engineering
Languages : en
Pages : 335
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Book Description
Natural Food Products and Waste Recovery: Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds addresses important issues in the design of functional foods and nutraceuticals, extraction of essential compounds, and food waste management. Topics in the nutrition section cover a diverse range of topics, including uses and regulations of functional foods and ingredients, supplements, nutraceuticals, and superfoods; informatics and methods in nutrition design and development; and molecular modeling techniques in food and nutrition development. The volume goes on to address properties, microstructural characteristics, and extraction techniques of bioactive compounds. Chapters also cover the use of artificial intelligence and machine learning in food waste management, mitigation, and reuse strategies for food waste. This research-based volume is a valuable reference for professionals involved in product development and researchers focusing on food products. It will be of great interest to postgraduate students and researchers in environmental policy and waste management, as well as policymakers and practitioners in consumer issues and business.
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128112069
Category : Technology & Engineering
Languages : en
Pages : 552
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Book Description
Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of industrial waste is ideal in a time when food resources are limited and entire communities starve. - Presents extraction techniques of biological properties to enhance food's functionality, i.e. functional foods or nutraceuticals - Provides detailed information on waste material recovery issues - Compares different techniques to help advance research and develop new applications - Includes research solutions of different biological treatments to produce foods with antibiotic properties, i.e. probiotics - Explores how bioconversion technologies are essential for research outcomes to increase high quality food production
Author: Sachin A. Mandavgane
Publisher: Elsevier
ISBN: 0323972500
Category : Political Science
Languages : en
Pages : 339
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Book Description
Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing. Beginning with the introduction of waste management, this book is divided into three sections. Section one addresses the valorization of fruit and vegetable waste for high-value products. Section two focuses on the techno-economic and environmental impact assessment of fruit and vegetable waste biorefinery through real-life examples of the life cycle assessment. Section three presents integrated biorefineries, policies, and case studies. This book is a valuable resource for food scientists, nutrition researchers, food industry professionals, academicians, and students in related fields. - Lists extensive definitions, case studies, and applications - Includes information on the integration of processes and technologies for biorefinery conceptualization - Addresses both agricultural and industrial fruit and vegetable waste
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128175168
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects. The book emphasizes the great need for both nutritionists and pharmacologists to understand how these drugs can benefit human health. Topics explore innovative sources, bioavailability, pharmacokinetics, translating novel pathways and mechanisms of action into their clinical use, personalized nutrition and natural product medicine, the convergence between nutraceuticals and western medicine, interactions between drugs, nutrients, the microbiome and lifestyles, industrial applications and commercialization, metabolomics, nano-delivery systems and function, and more. Nutritionists and pharmacists working with natural products, food scientists, nutrition researchers and those interested in the development of innovative products, nutraceuticals, pharmaceuticals and functional foods are sure to benefit from this thorough resource. - Connects research from the nutraceutical and pharmaceutical industries - Promotes further communication and cooperation between pharmacologists and nutritionists by analyzing nutraceutical and pharmaceutical research in particular applications and recovery efforts - Explores the health effects of target compounds and the development of applications in both sectors
