Valorization of Food Processing By-Products
eBook - PDF

Valorization of Food Processing By-Products

  1. 836 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Valorization of Food Processing By-Products

About this book

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 s

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Yes, you can access Valorization of Food Processing By-Products by M. Chandrasekaran in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biotechnology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2012
eBook ISBN
9781439848876
Edition
1
Topic
Biological Sciences
Subtopic
Biotechnology
Index
Biological Sciences

Table of contents

  1. Front Cover
  2. Contents
  3. Series Preface
  4. Preface
  5. Acknowledgments
  6. Editor
  7. Contributors
  8. Chapter 1 - Food Processing Industries: An Overview
  9. Chapter 2 - Current State-of-the-Art of Food Processing By-Products
  10. Chapter 3 - Regulatory Issues and Concerns of Valorization of Food Processing By-Products
  11. Chapter 4 - Need for Valorization of Food Processing By-Products and Wastes
  12. Chapter 5 - Principles of Food Technology and Types of Food Waste Processing Technologies
  13. Chapter 6 - Process Engineering and Economics
  14. Chapter 7 - Biochemical and Nutritional Aspects of Food Processing By-Products
  15. Chapter 8 - Microbiology of Food Processing By-Products
  16. Chapter 9 - Fermentation of Food Processing By-Products
  17. Chapter 10 - Enzyme Technologies for Bioconversion of Food Processing By-Products
  18. Chapter 11 - Analytical Methods for Monitoring the Biological Processes Employed in Valorization of Food Processing By-Products
  19. Chapter 12 - Cereals
  20. Chapter 13 - Oil Seeds
  21. Chapter 14 - Roots and Tubers
  22. Chapter 15 - Sugarcane
  23. Chapter 16 - Coffee, Tea, and Cocoa
  24. Chapter 17 - Spices
  25. Chapter 18 - Fruits and Vegetables
  26. Chapter 19 - Bakeries and Confectioneries
  27. Chapter 20 - Beverages
  28. Chapter 21 - Dairy By-Products: Wastes or Resources?: The Shifting Perception after Valorization
  29. Chapter 22 - Meats, Poultry, and Eggs
  30. Chapter 23 - Seafood
  31. Chapter 24 - Environmental Concerns and Sustainable Development
  32. Chapter 25 - Future Prospects and The Need for Research
  33. Back Cover