Food Processing By–Products and their Utilization

Following an Introduction from the editor, the book begins with a chapter laying out the regulatory and legislative issues for food processing waste, including perspectives from the EU and the USA. This is essential background for understanding the context of the rest of the book. In the main body of the book, the main categories of foods for which processing is a key consideration are covered, including cereals and rice, beans, fruit and vegetables, meat and poultry, seafood, dairy foods, wines and plantation crops. Each of these chapters will follow the same format, providing: An overview of the processing and by-products of the given food type The nutritional composition and biochemistry of the by-products The challenges and opportunities for utilising the by-products The penultimate chapter will cover the technological aspects of by-product utilisation, and will consider some of the novel technologies and techniques which can be involved. The concluding chapter will return to the big picture by looking at environmental issues, Life Cycle Assessment (LCA) and the challenges involved in marketing food by-products.