Nutraceutics From Agri Food By Products

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Nutraceutics from Agri-Food By-Products

Author : Umile Gianfranco Spizzirri
Publisher : John Wiley & Sons
ISBN 13 : 1394174845
Total Pages : 452 pages
Book Rating : 4.3/5 (941 download)

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Book Synopsis Nutraceutics from Agri-Food By-Products by : Umile Gianfranco Spizzirri

Download or read book Nutraceutics from Agri-Food By-Products written by Umile Gianfranco Spizzirri and published by John Wiley & Sons. This book was released on 2023-09-11 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: NUTRACEUTICS FROM AGRI-FOOD BY-PRODUCTS This book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry. Wastes and by-products of the agri-food chain represent a rich source of active molecules that can be usefully employed in the food and pharmaceutical industries. Eco-friendly extraction procedures able to isolate the different components of the agri-food by-products represent an attractive challenge to increase the waste’s value, and, at the same time, solve the issues usually related to their disposal. Each of the 12 chapters in Nutraceutics from Agri-Food By-Products deeply analyses a specific agri-food chain, highlighting the main components recovered in the processing of food, seafood, and dairy wastes and by-products. Specifically, a green approach to the extraction of active molecules is described, as well as the industrial application of agri-food wastes and by-products, and their chemical, physical, and biological properties. Such properties are suitable for use in the food, cosmetic, and pharmaceutical fields. This circular approach could be usefully employed in the industry to develop and commercialize new nutraceuticals and/or functional food that guarantee a considerable increase in the economic worth of the wastes, while producing beneficial effects on human health. Audience Food technologists and biotechnologists in research and industry as well as researchers in pharmaceutical sciences.

Nutraceutics from Agri-Food By-Products

Author : Spizzirri
Publisher : John Wiley & Sons
ISBN 13 : 1394174446
Total Pages : 452 pages
Book Rating : 4.3/5 (941 download)

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Book Synopsis Nutraceutics from Agri-Food By-Products by : Spizzirri

Download or read book Nutraceutics from Agri-Food By-Products written by Spizzirri and published by John Wiley & Sons. This book was released on 2025-12-17 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Wastes and By-products

Author : Rocio Campos-Vega
Publisher : John Wiley & Sons
ISBN 13 : 1119534100
Total Pages : 476 pages
Book Rating : 4.1/5 (195 download)

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Book Synopsis Food Wastes and By-products by : Rocio Campos-Vega

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.

Nutraceuticals

Author : Alexandru Grumezescu
Publisher : Academic Press
ISBN 13 : 0128043768
Total Pages : 894 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Nutraceuticals by : Alexandru Grumezescu

Download or read book Nutraceuticals written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-07-20 with total page 894 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. - Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry - Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications - Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers - Covers potential benefits and methods of risk assessment for food safety

Nutraceutical and Functional Food Processing Technology

Author : Joyce I. Boye
Publisher : John Wiley & Sons
ISBN 13 : 1118504941
Total Pages : 402 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Nutraceutical and Functional Food Processing Technology by : Joyce I. Boye

Download or read book Nutraceutical and Functional Food Processing Technology written by Joyce I. Boye and published by John Wiley & Sons. This book was released on 2015-01-27 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Valorization of Agri-Food Wastes and By-Products

Author : Rajeev Bhat
Publisher : Elsevier
ISBN 13 : 012824044X
Total Pages : 1024 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Valorization of Agri-Food Wastes and By-Products by : Rajeev Bhat

Download or read book Valorization of Agri-Food Wastes and By-Products written by Rajeev Bhat and published by Elsevier. This book was released on 2021-08-26 with total page 1024 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

Nutrient Delivery

Author : Alexandru Grumezescu
Publisher : Academic Press
ISBN 13 : 012804375X
Total Pages : 852 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Nutrient Delivery by : Alexandru Grumezescu

Download or read book Nutrient Delivery written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-08-12 with total page 852 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants. - Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fields - Provides a valuable resource of recent scientific progress, along with most known applications of nanomaterials in the food industry for researchers, engineers, and academics - Includes novel opportunities and ideas for developing or improving technologies in the food industry

Integrated Processing Technologies for Food and Agricultural By-Products

Author : Zhongli Pan
Publisher : Academic Press
ISBN 13 : 0128141395
Total Pages : 456 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Integrated Processing Technologies for Food and Agricultural By-Products by : Zhongli Pan

Download or read book Integrated Processing Technologies for Food and Agricultural By-Products written by Zhongli Pan and published by Academic Press. This book was released on 2019-07-13 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. - Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration - Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail - Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

Nutraceuticals and Functional Foods

Author : Satinder Kaur Brar
Publisher : Nova Science Publishers
ISBN 13 : 9781629487830
Total Pages : 0 pages
Book Rating : 4.4/5 (878 download)

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Book Synopsis Nutraceuticals and Functional Foods by : Satinder Kaur Brar

Download or read book Nutraceuticals and Functional Foods written by Satinder Kaur Brar and published by Nova Science Publishers. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most foods are considered functional in terms of providing nutrients and/or energy to sustain basic life, but nutraceuticals and functional foods are defined dietary foods that prevent or reverse a diseased state. Nutraceuticals and functional foods are intensively researched for their role in maintaining health and prevention of diseases. Increasing public awareness of the link between diet and health has boosted the consumption of these foods to unparalleled levels, particularly in countries where the population is ageing and health care costs are rising. The science behind these foods is growing rapidly not only because of the increasing number of new substances or type of novel foods, but also the regulatory bodies requiring more and more evidence on efficacy, mode-of-action and safety. The nutraceuticals market is growing rapidly, with a 2016 forecast value of $207 billion, according to a new report available on companiesandmarkets.com. The latest trend in nutraceuticals and functional foods sector has been the recovery of nutraceuticals from discarded fruits and vegetables. For example, a wave of possible new functional ingredients is being developed by the Irish Agriculture and Food Development Authority (Teagasc), some of which are derived from waste products. One of their findings has shown that onion peels, a common by-product of food processing, have a higher antioxidant activity than their flesh. Onions are rich in quercetin, a potent antioxidant, also found in apples, berries and other vegetables. This has opened a completely new research area by deriving the potentially important nutraceuticals and functional foods in much higher concentrations than their principal parts. In fact, this would bring in the verbatim of sustainable nutraceutical and functional food sector by putting the focus on the valuable wastes and their value-addition.

Advances in Solid State Fermentation

Author : S. Roussos
Publisher : Springer Science & Business Media
ISBN 13 : 9401706611
Total Pages : 641 pages
Book Rating : 4.4/5 (17 download)

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Book Synopsis Advances in Solid State Fermentation by : S. Roussos

Download or read book Advances in Solid State Fermentation written by S. Roussos and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: G.HAINNAUX Departement Milieu et Activites Agricoles, Centre ORSTOM, 911 Avenue d' Agropolis, B.P. 5045, 34032 Montpellier Cedex , France. Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world. The study of this technique was largely neglected in the past in European and Western countries and there is now a high demand for SSF, meaning in food, environment, agricultural, phannaceutical and many other biotechnological applications. It gives me satisfaction to note that the importance of this technique was realised at my department way back in 1975 since then, our team has put concentrated efforts on developing this technique. xvii Foreword Advances in Solid State Fermentation Foreword M. PUYGRENIER Agropolis Valorisation, Avenue d' Agropolis, 34394 Montpellier Cedex 5, France. On the name of the Scientific Community, I would like to express the wish that this International Symposium on SSF should be successful. Solid State Fermentation is part of biotechnology research. It consists on seeding solid culture medium with bacteria or fungi (filamentous or higher) and on producing, in this medium (solid components and exudates) metabolites and high value products. In fact, this process is very old. In older industries such the food and agricultural, this technique has been extensively used. An example of this is the production of pork sausages and Roquefort cheese. Pharmaceutical industry could make extensive use of SSF in the production of secondary metabolites of many kinds and development in this direction is soon expected.

Future Foods

Author : Rajeev Bhat
Publisher : Elsevier
ISBN 13 : 0323910017
Total Pages : 786 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Future Foods by : Rajeev Bhat

Download or read book Future Foods written by Rajeev Bhat and published by Elsevier. This book was released on 2021-12-08 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Advances in Agri-Food Biotechnology

Author : Tilak Raj Sharma
Publisher : Springer Nature
ISBN 13 : 9811528748
Total Pages : 451 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Advances in Agri-Food Biotechnology by : Tilak Raj Sharma

Download or read book Advances in Agri-Food Biotechnology written by Tilak Raj Sharma and published by Springer Nature. This book was released on 2020-08-31 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents biotechnological advances and approaches to improving the nutritional value of agri-foods. The respective chapters explore how biotechnology is being used to enhance food production, nutritional quality, food safety and food packaging, and to address postharvest issues. Written and prepared by eminent scientists working in the field of food biotechnology, the book offers authentic, reliable and detailed information on technological advances, fundamental principles, and the applications of recent innovations. Accordingly, it offers a valuable guide for researchers, as well as undergraduate and graduate students in the fields of biotechnology, agriculture and food technology.

Current Developments in Solid-state Fermentation

Author : Ashok Pandey
Publisher : Springer Science & Business Media
ISBN 13 : 0387752137
Total Pages : 521 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Current Developments in Solid-state Fermentation by : Ashok Pandey

Download or read book Current Developments in Solid-state Fermentation written by Ashok Pandey and published by Springer Science & Business Media. This book was released on 2008-09-16 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world. The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.

Food Bioconversion

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128112069
Total Pages : 552 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Bioconversion by : Alexandru Mihai Grumezescu

Download or read book Food Bioconversion written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-06-29 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of industrial waste is ideal in a time when food resources are limited and entire communities starve. - Presents extraction techniques of biological properties to enhance food's functionality, i.e. functional foods or nutraceuticals - Provides detailed information on waste material recovery issues - Compares different techniques to help advance research and develop new applications - Includes research solutions of different biological treatments to produce foods with antibiotic properties, i.e. probiotics - Explores how bioconversion technologies are essential for research outcomes to increase high quality food production

Functional Food Ingredients and Nutraceuticals

Author : John Shi
Publisher : CRC Press
ISBN 13 : 1482240653
Total Pages : 660 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Functional Food Ingredients and Nutraceuticals by : John Shi

Download or read book Functional Food Ingredients and Nutraceuticals written by John Shi and published by CRC Press. This book was released on 2015-10-28 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno

Food Industry Wastes

Author : Maria R. Kosseva
Publisher : Academic Press
ISBN 13 : 0123919282
Total Pages : 342 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Food Industry Wastes by : Maria R. Kosseva

Download or read book Food Industry Wastes written by Maria R. Kosseva and published by Academic Press. This book was released on 2013-01-31 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Science and Technology of Fibers in Food Systems

Author : Jorge Welti-Chanes
Publisher : Springer Nature
ISBN 13 : 3030386546
Total Pages : 464 pages
Book Rating : 4.0/5 (33 download)

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Book Synopsis Science and Technology of Fibers in Food Systems by : Jorge Welti-Chanes

Download or read book Science and Technology of Fibers in Food Systems written by Jorge Welti-Chanes and published by Springer Nature. This book was released on 2020-04-15 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.