Valorization of Agri-Food Wastes and By-Products PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Valorization of Agri-Food Wastes and By-Products PDF full book. Access full book title Valorization of Agri-Food Wastes and By-Products by Rajeev Bhat. Download full books in PDF and EPUB format.
Author: Rajeev Bhat
Publisher: Academic Press
ISBN: 0128242604
Category : Technology & Engineering
Languages : en
Pages : 1026
Get Book Here
Book Description
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
Author: Rajeev Bhat
Publisher: Academic Press
ISBN: 0128242604
Category : Technology & Engineering
Languages : en
Pages : 1026
Get Book Here
Book Description
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
Author: Monica L. Chavez Gonzalez
Publisher: Elsevier
ISBN: 0323959954
Category : Technology & Engineering
Languages : en
Pages : 396
Get Book Here
Book Description
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. - Brings updated content on trends in enzymatic processes for food valorization - Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes - Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive - Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest
Author: Jatindra Kumar Sahu
Publisher: CRC Press
ISBN: 1439880719
Category : Science
Languages : en
Pages : 720
Get Book Here
Book Description
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
Author: Vijai G. Gupta
Publisher: Newnes
ISBN: 0444595643
Category : Technology & Engineering
Languages : en
Pages : 513
Get Book Here
Book Description
Bioenergy Research: Advances and Applications brings biology and engineering together to address the challenges of future energy needs. The book consolidates the most recent research on current technologies, concepts, and commercial developments in various types of widely used biofuels and integrated biorefineries, across the disciplines of biochemistry, biotechnology, phytology, and microbiology. All the chapters in the book are derived from international scientific experts in their respective research areas. They provide you with clear and concise information on both standard and more recent bioenergy production methods, including hydrolysis and microbial fermentation. Chapters are also designed to facilitate early stage researchers, and enables you to easily grasp the concepts, methodologies and application of bioenergy technologies. Each chapter in the book describes the merits and drawbacks of each technology as well as its usefulness. The book provides information on recent approaches to graduates, post-graduates, researchers and practitioners studying and working in field of the bioenergy. It is an invaluable information resource on biomass-based biofuels for fundamental and applied research, catering to researchers in the areas of bio-hydrogen, bioethanol, bio-methane and biorefineries, and the use of microbial processes in the conversion of biomass into biofuels. - Reviews all existing and promising technologies for production of advanced biofuels in addition to bioenergy policies and research funding - Cutting-edge research concepts for biofuels production using biological and biochemical routes, including microbial fuel cells - Includes production methods and conversion processes for all types of biofuels, including bioethanol and biohydrogen, and outlines the pros and cons of each
Author: Francisco J. Barba
Publisher: CRC Press
ISBN: 1000546845
Category : Science
Languages : en
Pages : 366
Get Book Here
Book Description
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.
Author: Pradeep Verma
Publisher: Springer Nature
ISBN: 9811943168
Category : Sports & Recreation
Languages : en
Pages : 296
Get Book Here
Book Description
This book is an attempt to provide an account of biomass recalcitrance and available physical and chemical methods for biomass pretreatment and hydrolysis. Its focuses on understanding the critical role of enzymes in the development of integrated biorefinery. The book also presents an overview of the utilization of waste biomass as a support system for enzyme immobilization for easy recovery and reuse for multiple cycles. strategies where enzymes can be used. The book also attempts to understand how enzymes can play a vital role in waste valorization for energy and biomaterial production. Further, the book will present an overview of how advanced technologies such as omics and in-silico approaches can help in understanding the chemistry affecting recalcitrance and the mechanism of enzyme catalysts in their bioconversion. An understanding of the life cycle assessment of waste biomass biorefinery will be needed before its implementation. The book will serve as additional reading material for undergraduate and graduate students of energy studies, chemical engineering, applied biotechnology, and environmental sciences. This book is of interest to academicians, scientists, environmentalists, and policymakers.
Author: Shahid ul-Islam
Publisher: John Wiley & Sons
ISBN: 1119818796
Category : Science
Languages : en
Pages : 555
Get Book Here
Book Description
HANDBOOK of BIOMASS VALORIZATION for INDUSTRIAL APPLICATIONS The handbook provides a comprehensive view of cutting-edge research on biomass valorization, from advanced fabrication methodologies through useful derived materials, to current and potential application sectors. Industrial sectors, such as food, textiles, petrochemicals and pharmaceuticals, generate massive amounts of waste each year, the disposal of which has become a major issue worldwide. As a result, implementing a circular economy that employs sustainable practices in waste management is critical for any industry. Moreover, fossil fuels, which are the primary sources of fuel in the transportation sector, are also being rapidly depleted at an alarming rate. Therefore, to combat these global issues without increasing our carbon footprint, we must look for renewable resources to produce chemicals and biomaterials. In that context, agricultural waste materials are gaining popularity as cost-effective and abundantly available alternatives to fossil resources for the production of a variety of value-added products, including renewable fuels, fuel components, and fuel additives. Handbook of Biomass Valorization for Industrial Applications investigates current and emerging feedstocks, as well as provides in-depth technical information on advanced catalytic processes and technologies that enable the development of all possible alternative energy sources. The 22 chapters of this book comprehensively cover the valorization of agricultural wastes and their various uses in value-added applications like energy, biofuels, fertilizers, and wastewater treatment. Audience The book is intended for a very broad audience working in the fields of materials sciences, chemical engineering, nanotechnology, energy, environment, chemistry, etc. This book will be an invaluable reference source for the libraries in universities and industrial institutions, government and independent institutes, individual research groups, and scientists working in the field of valorization of biomass.
Author: Nikolaos Kopsahelis
Publisher: MDPI
ISBN: 3039217526
Category : Science
Languages : en
Pages : 146
Get Book Here
Book Description
The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era. Contributions addressing valorisation, the bioprocessing and biorefining of food industry-based streams, the isolation of high-added-value compounds, applications of resulting bio-based chemicals to food products, novel food formulations, economic policies for food waste management, and sustainability or technoeconomic analyses of the proposed processing methods are welcome in this Special Issue.
Author: Carol Sze Ki Lin
Publisher: Springer
ISBN: 3319906534
Category : Science
Languages : en
Pages : 292
Get Book Here
Book Description
The series Topics in Current Chemistry Collections presents critical reviews from the journal Topics in Current Chemistry organized in topical volumes. The scope of coverage is all areas of chemical science including the interfaces with related disciplines such as biology, medicine and materials science. The goal of each thematic volume is to give the non-specialist reader, whether in academia or industry, a comprehensive insight into an area where new research is emerging which is of interest to a larger scientific audience. Each review within the volume critically surveys one aspect of that topic and places it within the context of the volume as a whole. The most significant developments of the last 5 to 10 years are presented using selected examples to illustrate the principles discussed. The coverage is not intended to be an exhaustive summary of the field or include large quantities of data, but should rather be conceptual, concentrating on the methodological thinking that will allow the non-specialist reader to understand the information presented. Contributions also offer an outlook on potential future developments in the field./div Chapters "Sonocatalysis: A Potential Sustainable Pathway for the Valorization of Lignocellulosic Biomass and Derivatives", "Valorisation of Biowastes for the Production of Green Materials Using Chemical Methods" and "Green and Sustainable Separation of Natural Products from Agro-Industrial Waste: Challenges, Potentialities, and Perspectives on Emerging Approaches" are available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.
Author: Mamdouh El-Bakry
Publisher: John Wiley & Sons
ISBN: 1118964225
Category : Technology & Engineering
Languages : en
Pages : 420
Get Book Here
Book Description
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
