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Author :
Publisher :
ISBN 13 : 9781032528250
Total Pages : 0 pages
Book Rating : 4.5/5 (282 download)
Download or read book Emerging Methods for Oil Extraction from Food Processing Waste written by and published by . This book was released on 2024-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Prem Prakash Srivastav
Publisher : CRC Press
ISBN 13 : 1040101771
Total Pages : 262 pages
Book Rating : 4.0/5 (41 download)
Download or read book Emerging Methods for Oil Extraction from Food Processing Waste written by Prem Prakash Srivastav and published by CRC Press. This book was released on 2024-09-13 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding of conventional and novel extraction techniques, the text delves into the diverse applications of the extracted oil, ranging from food preservation to fortification and fat replacement. Notably, it covers advanced processing techniques for enhancing oil stability, bioavailability, and bioactivity through emulsion and encapsulation methods. Addressing crucial commercial aspects, the text explores economic feasibility, safety considerations, and consumer acceptability, providing a holistic perspective for successful industrial adaptation. Authored by global specialists, each chapter offers in-depth scientific reports and critical analyses, making this volume an indispensable resource for continuous research and advancement in the dynamic field of food processing.
Author : Tomás Lafarga
Publisher : John Wiley & Sons
ISBN 13 : 1119575338
Total Pages : 308 pages
Book Rating : 4.1/5 (195 download)
Download or read book Oil and Oilseed Processing written by Tomás Lafarga and published by John Wiley & Sons. This book was released on 2021-04-09 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oil and Oilseed Processing The latest information available on oil and oilseed processing Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present the processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges. Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide: Explores the traditional and new extraction methods used to extract oils from seeds Contains the most up-to-date insight into oil and oilseed processing Focuses on the areas of oil processing, safety, quality, and nutritional evaluation Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.
Author : Rajeev Bhat
Publisher : Academic Press
ISBN 13 : 0128242604
Total Pages : 1026 pages
Book Rating : 4.1/5 (282 download)
Download or read book Valorization of Agri-Food Wastes and By-Products written by Rajeev Bhat and published by Academic Press. This book was released on 2021-08-25 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt: Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts
Author : Caleb Ramirez & Kai Peters
Publisher : Scientific e-Resources
ISBN 13 : 1839472537
Total Pages : 332 pages
Book Rating : 4.8/5 (394 download)
Download or read book Extraction Techniques for Food Processing written by Caleb Ramirez & Kai Peters and published by Scientific e-Resources. This book was released on 2018-10-06 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction is a process that is growing in importance. It is generally more energy efficient than competitive processes such as expression-the pressing of biological feed materials to liberate fluids. The high cost of modern extraction techniques and the increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high value added products have pointed out the need for the development of new and clean technologies for the processing of food products. The food processing industry uses various techniques to transform food ingredients into different forms for consumers. Separation techniques may be used to remove skins from fruits, water from juices, or whey from cheese. Each separation technique is customized to the amount of waste that needs to be removed, and the resiliency of the food product being processed. This is the fundamental reason for writing this book at the present time, to indicate the wealth of knowledge becoming available on reactions in food processing, and the use of reaction technology to apply this knowledge in food processing.
Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128225920
Total Pages : 562 pages
Book Rating : 4.1/5 (282 download)
Download or read book Food Waste Recovery written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-12-01 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. Covers food waste management within the food industry by developing recovery strategies Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications
Author : Farid Chemat
Publisher : Academic Press
ISBN 13 : 0128154438
Total Pages : 586 pages
Book Rating : 4.1/5 (281 download)
Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques
Author : Rocio Campos-Vega
Publisher : John Wiley & Sons
ISBN 13 : 1119534100
Total Pages : 476 pages
Book Rating : 4.1/5 (195 download)
Download or read book Food Wastes and By-products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
Author : Farid Chemat
Publisher : John Wiley & Sons
ISBN 13 : 3527676813
Total Pages : 384 pages
Book Rating : 4.5/5 (276 download)
Download or read book Green Extraction of Natural Products written by Farid Chemat and published by John Wiley & Sons. This book was released on 2016-03-11 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.
Author : D. L. Luthria
Publisher : CRC Press
ISBN 13 : 1439822344
Total Pages : 289 pages
Book Rating : 4.4/5 (398 download)
Download or read book Oil Extraction and Analysis written by D. L. Luthria and published by CRC Press. This book was released on 2019-06-07 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains papers from the symposium "Critical Issues, Current and Emerging Technologies for Determination of Crude Fat Content in Food, Feed and Seeds," held in 2003 at the AOCS Annual Meeting in Kansas City, Missouri. The topics covered give a broad perspective of the challenges and issues of the value-added enhanced products. This book w
Author : Showkat Ahmad Bhawani
Publisher : Elsevier
ISBN 13 : 0323984878
Total Pages : 336 pages
Book Rating : 4.3/5 (239 download)
Download or read book Enzymes in Oil Processing written by Showkat Ahmad Bhawani and published by Elsevier. This book was released on 2024-01-21 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in Oil Processing: Recent Developments and Applications provides solid, quantitative descriptions and reliable guidelines surrounding the development of enzyme technology for oil processing. This book provides comprehensive understanding of topics such as enzymatic degumming, enzymatic interesterification and enzymatic biodiesel production, focusing on the different enzyme assisted extraction methods used in oil in various sources such as soybean, canola, corn, olive, etc. The book also highlights the most exciting enzymatic transesterification of cooking oil and bioremediation of cooking oil waste by lipases. This book will be of interest to researchers working in the fields of enzymes, oil processing, applied science and bio-wastes. It will also be useful to scientists working on the processing of oil by enzymes and students in the development of green and sustainable methods for the processing of oil in chemistry, biotechnology and chemical engineering. Includes an introduction to oil processing Describes various enzyme assisted extraction techniques Includes coverage on the production of biodiesel Describes the transesterification process
Author : Smain Chemat
Publisher : CRC Press
ISBN 13 : 1498752101
Total Pages : 285 pages
Book Rating : 4.4/5 (987 download)
Download or read book Edible Oils written by Smain Chemat and published by CRC Press. This book was released on 2017-07-12 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that are currently used for the extraction and refining of Edible Oils while proposing potential applications for its derivatives. This contribution pushes to consider market transformation driven by environmental concerns and customer’s envy to bring quality attributes, energy efficiency and waste disposal into the heart of innovation. This work is aimed at professionals and academics including researchers, engineers and managers engaged in food and green engineering disciplines and ambitions to stand as a reference for students and lecturers. The readers will find a wealth of knowledge about the fundamentals of unit operations such as extraction and separation while presenting concepts of biorefinery for product and value creation from certain edible seeds. Novelties includes novel approaches for green solvent development in extraction, and examples of life cycle assessment of production systems for certain vegetable oils comprising product, service and waste management systems. Furthermore, this book focuses attention to production, processing, and current applications of palm oil, as an important commodity in Asia and addresses global market changes and important factors that influence its future prospects.
Author : Wolf Hamm
Publisher : John Wiley & Sons
ISBN 13 : 1118541782
Total Pages : 360 pages
Book Rating : 4.1/5 (185 download)
Download or read book Edible Oil Processing written by Wolf Hamm and published by John Wiley & Sons. This book was released on 2013-05-28 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.
Author : Kai Knoerzer
Publisher : Woodhead Publishing
ISBN 13 : 008100298X
Total Pages : 512 pages
Book Rating : 4.0/5 (81 download)
Download or read book Innovative Food Processing Technologies written by Kai Knoerzer and published by Woodhead Publishing. This book was released on 2016-06-29 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000577708
Total Pages : 358 pages
Book Rating : 4.0/5 (5 download)
Download or read book Novel Processing Methods for Plant-Based Health Foods written by Megh R. Goyal and published by CRC Press. This book was released on 2023-03-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods Some of the sustainable and green extraction techniques discussed include novel extraction techniques, such as microwave-assisted extraction (MAE), ultrasonic assisted extraction (UAE), supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and rapid solid-liquid extraction (RSLE). The volume also covers the principles and methods of encapsulation, its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods, such as spray drying, spray cooling/chilling, fluidized bed coating, coacervation, liposome entrapment, extrusion, inclusion complexation, etc., are discussed in detail for application in the food industry. Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health, various sources, consumers’ acceptance, safety aspects, and their application in development of functional foods. This volume offers many tremendous applications in different areas of the food industry, including in food processing, preservation, health-promoting properties, and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers, scientists, students, growers, traders, processors, industry professionals, and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.
Author : Walter E. Farr
Publisher : Elsevier
ISBN 13 : 0983057206
Total Pages : 303 pages
Book Rating : 4.9/5 (83 download)
Download or read book Green Vegetable Oil Processing written by Walter E. Farr and published by Elsevier. This book was released on 2013-12-04 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general. Documents the current state of green oil processing technologies available today Addresses alternative green technologies at various stages of oilseed processing Includes technologies already in commercial use and some that are still in developmental stages
Author : Mohamed Fawzy Ramadan
Publisher : Academic Press
ISBN 13 : 0128181893
Total Pages : 774 pages
Book Rating : 4.1/5 (281 download)
Download or read book Cold Pressed Oils written by Mohamed Fawzy Ramadan and published by Academic Press. This book was released on 2020-07-23 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields. Thoroughly explores novel and functional applications of cold pressed oils Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods
