Téléchargez le livre : Food Processing By-Products and their Utilization

Food Processing By-Products and their Utilization

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Éditeur :

Wiley-Blackwell


Collection :

IFST Advances in Food Science

Paru le : 2017-10-23

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Description

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.
Pages
592 pages
Collection
IFST Advances in Food Science
Parution
2017-10-23
Marque
Wiley-Blackwell
EAN papier
9781118432884
EAN PDF
9781118432938
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
592
Taille du fichier
11776 Ko
Prix
204,62 €
EAN EPUB
9781118432891
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
592
Taille du fichier
8755 Ko
Prix
204,62 €

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