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Valorization of Food Processing By Products

Valorization of Food Processing By Products Author M. Chandrasekaran
ISBN-10 9781439848852
Release 2012-08-30
Pages 836
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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 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 nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.



Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods Author Ramesh C. Ray
ISBN-10 9781482223095
Release 2014-08-21
Pages 390
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The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.



Bread and Its Fortification

Bread and Its Fortification Author Cristina M. Rosell
ISBN-10 9781498701570
Release 2015-09-22
Pages 417
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Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing macro- and micro-nutrients. Bread with their different types is influenced mainly by the nature of substrate and microorganisms involved in the fermentation. The components of bread depend on the type of bread and on practice and regulations operating in a country. They include basic components and other components (fortifying or enriching ingredients, emulsifiers, anti-fungal agents, anti-oxidants, enzymes and favoring agents, etc.). Bread and its Fortification for Nutrition and Health Benefits provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health.



Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia Author V.K. Joshi
ISBN-10 9781439887905
Release 2016-01-05
Pages 886
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Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book discusses numerous topics including various types of fermented foods, their origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods. Specific chapters are devoted to the preparation of indigenous fermented foods—including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetable products—as well as the indigenous technologies used to produce them. The biotechnological aspects of indigenous fermented products and molecular techniques employed are explained along with issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods. Drawing upon the expertise from leaders in the field, the book consolidates a significant amount of new data on South Asian foods, making this a valuable resource for all those interested in fermented foods.



Indigenous Fermented Foods of Southeast Asia

Indigenous Fermented Foods of Southeast Asia Author J. David Owens
ISBN-10 9781439844816
Release 2014-12-10
Pages 453
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Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated with their manufacture, quality, and safety. This text establishes a need for an adequate understanding of the fermentation process to ensure safe and reliable practices, as well as the consistent production of a quality product. The authors describe the production, microbiology, biochemistry, nutritional value, and dietary roles of a wide variety of indigenous fermented foods of Southeast Asia. Emphasizing the microbiological and biochemical processes in fermentations and examining the factors that influence the development of the characteristic microflora and chemical changes induced, they accurately describe each process and critically evaluate the roles of microbes in the fermentation. The classification of products is based on their microbial ecology (i.e. the predominant microbes involved), and the text includes examples of every major category of fermented food. The book covers tempe, starter cultures, sweet/sour/alcoholic rice and cassava fermentations, alcoholic fermentations, soy sauce, Bacillus fermentations, and lactic acid bacterial fermentations of vegetables, durian fruit, rice noodles, meats, and sea foods. This book answers a series of basic questions addressing: Dominant/desired microbes Suitable factors in processing and the environment Commonly present microbes Compounds utilized as major carbon and energy sources Sources of fermentable carbohydrates Main biochemical activities and chemical changes True yield of product per kilogram of initial raw materials Possible hazards associated with a product How possible hazards may be minimized or eliminated Research needs and opportunities Indigenous Fermented Foods of Southeast Asia evaluates the state of scientific knowledge of the fermentations and identifies specific questions that need to be answered in order to promote the reproducibility, safety and future prospects of these fermented foods.



Enzymes in Food and Beverage Processing

Enzymes in Food and Beverage Processing Author Muthusamy Chandrasekaran
ISBN-10 9781482221305
Release 2015-10-23
Pages 540
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Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Food and Beverage Processing covers development of novel enzymes with desired properties and functions for use in food industries and use of enzymes as analytical tools for monitoring in food and beverage processing. It also details the application of enzymes in different food and beverage industries, recent advances in enzymology, functional foods, probiotics, and food additives. The book examines the scope, emerging enzyme technologies, and applications of enzymes in processing of various foods and beverages and in developing novel food products. It covers emerging enzyme technologies and enzyme engineering techniques for improved and enhanced performance of enzymes in food and beverage processing. The book discusses the scope for deriving new range of food products such as functional foods, nutraceuticals, and probiotics using enzymes as well as the scope for application of enzyme inhibitors and enzyme mediated biotransformation’s for improved enzyme processing of food and beverages. In the context of growing environmental problems and need for sustainable use of available natural resources, there is an increased need to implement valorization strategy in food and beverage processing industries which generates voluminous byproducts and wastes. Hence, the book also examines the use of enzymes in valorization of food processing wastes, besides the research gaps and future trends in the field that promote applications of enzymes. It examines the use of enzymes in food and beverage processing from the various food industries point of view and enables a deep understanding of the latest developments in modern food technologies and biotechnologies that you can use to meet ever-increasing consumer demands.



Advances in Food Biotechnology

Advances in Food Biotechnology Author Ravishankar Rai V
ISBN-10 9781118864470
Release 2015-10-12
Pages 752
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The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.



Food Processing By Products and their Utilization

Food Processing By Products and their Utilization Author Anil Kumar Anal
ISBN-10 9781118432938
Release 2017-10-09
Pages 592
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Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.



Valorization of Wine Making By Products

Valorization of Wine Making By Products Author Matteo Bordiga, PhD
ISBN-10 9781482255348
Release 2016-02-03
Pages 365
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An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to convert waste into useful products and to recycle waste products. It provides the research underpinning the processes and highlights new value-adding valorization technologies. Although vine cultivation and vinification generate a significant amount of waste and several by-products, generally only a very small portion of these materials are used. The book gives you a detailed overview of the typology of different by-products and describes several technological aspects of by-product utilization. It details regulatory, legislative, and sustainability issues before exploring marketing potential and future perspectives. The book highlights wine by-products as potential sources of bioactive phytochemicals, which could be used for various purposes in the pharmaceutical, cosmetic, and food industries. Efficient utilization of food processing by-products represents challenges for the profitability of the food industry. In addition, during the next few years, the area of food processing waste management, where wine industry plays a leading role, will expand rapidly. This has resulted in the need for a detailed book on valorization of wine making by-products. In response, this book provides you with a number of value-adding technologies for the valorization of those products.



Food Industry Wastes

Food Industry Wastes Author Maria Kosseva
ISBN-10 9780123919281
Release 2013-01-31
Pages 338
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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



Sustainable Recovery and Reutilization of Cereal Processing By Products

Sustainable Recovery and Reutilization of Cereal Processing By Products Author Charis Michel Galanakis
ISBN-10 9780081022146
Release 2018-02-03
Pages 352
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Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan. Addresses topics associated with the sustainable management of cereal manufacturing Places emphasis on current, advisable practices Presents general valorization techniques of cereal processing by-products Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals



Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables Author Amit Jaiswal
ISBN-10 9780128127810
Release 2018-10-01
Pages 896
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Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions. Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables Presents recent epidemiological information on the health benefits of fresh produce Provides in-depth information about the antioxidant properties of a range of fruits and vegetables



Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods Author V. Prakash
ISBN-10 9780128006207
Release 2015-11-25
Pages 536
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Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards



Food Waste Reduction and Valorisation

Food Waste Reduction and Valorisation Author Piergiuseppe Morone
ISBN-10 9783319500881
Release 2017-04-26
Pages 327
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This book adds a new dimension to the sustainability assessment of food waste reduction and valorisation: policy analysis. Featuring a transdisciplinary analysis by key experts in the field, it identifies the drivers of change in food-waste reduction and valorisation technologies by looking, for example, at the regulatory framework and at policy actions undertaken by local and global actors. The book explores the development of regulations and policies for food-waste prevention, management, and valorisation at a global as well as European Union level. It also discusses the notion of food waste in legal terms and investigates the effects of the lack of a standard, universal definition of food waste on the efficient use of by-products, promising processes and products for technological and commercial exploitation. Utilising mathematical mapping methods to assess food consumption impacts and providing supply chain models that allow the testing of consumption scenarios, the book goes on to discuss a series of emerging technologies (tested at lab scale and/ or pilot scale) and opportunities for the valorisation of food waste.



Engineering Aspects of Food Biotechnology

Engineering Aspects of Food Biotechnology Author Jose A. Teixeira
ISBN-10 9781439895467
Release 2013-08-29
Pages 485
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Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management. The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues—consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications. In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.



Agrindex

Agrindex Author
ISBN-10 CORNELL:31924063047769
Release 1995
Pages
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Agrindex has been writing in one form or another for most of life. You can find so many inspiration from Agrindex also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Agrindex book for free.



Food processing enzymes

Food processing enzymes Author Nicholas Pintauro
ISBN-10 UOM:39015002006842
Release 1979
Pages 420
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Food processing enzymes has been writing in one form or another for most of life. You can find so many inspiration from Food processing enzymes also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food processing enzymes book for free.