Valorization of Food Processing By-Products

AvM. Chandrasekaran

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Engelska, 2012

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Beskrivning

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 s

Produktinformation

Utgivningsdatum:2012-08-30
Språk:Engelska
Filformat:EPUB
Kopieringsskydd:LCP
ISBN:9781040053225
Förlag:Taylor & Francis Ltd
Serie:Fermented Foods and Beverages Series

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Mer om författaren

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.

Innehållsförteckning

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.