Valorization of Food Processing By-Products (Fermented Foods and Beverages Series)
Language: English
Published by CRC Press, 2016
- Softcover
- New
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- Title
- Valorization of Food Processing By-Products (Fermented Foods and Beverages Series)
- Publisher
- CRC Press
- Publication year
- 2016
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 1138199427
- ISBN 13
- 9781138199422
- Series
- Book 1 of 7: Fermented Foods and Beverages
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.
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.
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