Valorization of Food Processing By-Products

NOTE EDITORE

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.

SOMMARIO

IntroductionFood Processing Industries: An Overview; M. Chandrasekaran, S. M. Basheer, S. Chellappan, P. Karthikeyan, and K. K. ElyasCurrent State-of-the-Art on Food Processing By-Products; K.Murugan, V. S. Chandrasekaran, P. Karthikeyan, and S. Al-SohaibaniRegulatory Issues and Concerns of Valorization of Food Processing By-Products; M. ChandrasekaranNeed for Valorization of Food Processing By-Products and Wastes; M. ChandrasekaranPrinciples of Waste RecyclingPrinciples of Food Technology and Types of Food Waste Processing Technologies; M. K. Gowthaman, P. Gowthaman, and M. ChandrasekaranProcess Engineering and Economics; M. K. Gowthaman and P. GowthamanBiochemical and Nutritional Aspects of Food Processing By-Products; J. G. Krishna and M. ChandrasekaranMicrobiology of Food Processing By-Products; A. Chinnathambi, A. H. Hirad, and A. H. BahkaliFermentation of Food Processing By-Products;K. Jayachandran, I. C. Nair, T. S. Swapna, and A. SabuEnzyme Technologies for Bioconversion of Food Processing By-Products; S. G. Bhat and R. K. SukumaranAnalytical Methods for Monitoring the Biological Processes Employed in Valorization of Food ProcessingBy-Products; M. Chandrasekaran, J. G. Krishna, and K. ShineValorization of By-Products from Plant-Based Food Processing IndustriesCereals; J. G. Krishna and M. ChandrasekaranOil Seeds; M. Chandrasekaran and K. ShineRoot and Tuber; G. Padmaja and A. N. JyothiSugarcane; A. M. Murugan and A. J. A. Ranjit SinghCoffee, Tea, and Cocoa; K. Murugan and S. Al-SohaibaniSpices; B. Chempakam, N. K. Leela, S. Azeez, E. Jayashree, and T. J. ZachariahFruits and Vegetables; T. H. Kao and B. H. ChenBakery and Confectioneries; C. Collar and C. M. RosellBeverages; R. S. Kumar and M. ChandrasekaranValorization of By-Products from Animal Products-Based Food Processing IndustriesDairy By-Products, Wastes, or Resources: The Shifting Perception after Valorization; S. Mandal, M. Puniya, K. P. S. Sangu, S. S. Dagar, R. Singh, and A. K. PuniyaMeat, Poultry, and Eggs; K. Rathinaraj and N. M. SachindraSeafood; P. V. Suresh and N. G. PrabhuEnvironmental Concerns, Future Prospects, and Need for ResearchEnvironmental Concerns and Sustainable Development; K. Murugan and K. RamasamyFuture Prospects and Need for Research; M. Chandrasekaran

AUTORE

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.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9781138199422
• Collana: Fermented Foods and Beverages Series
• Dimensioni: 9.25 x 6.25 in Ø 2.60 lb
• Formato: Brossura
• Illustration Notes: 35 b/w images, 63 tables and approx9 equations
• Pagine Arabe: 836