Description
Book SynopsisBiotechnology 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 nutriti
Table of Contents
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.
