Valorization Of Food Processing By-Products - Chandrasekaran M. (Curatore) | Libro Crc Press 11/2016 - HOEPLI.it


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Valorization of Food Processing By-Products




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Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 11/2016
Edizione: 1° edizione





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

Introduction
Food Processing Industries: An Overview; M. Chandrasekaran, S. M. Basheer, S. Chellappan, P. Karthikeyan, and K. K. Elyas
Current State-of-the-Art on Food Processing By-Products; K.Murugan, V. S. Chandrasekaran, P. Karthikeyan, and S. Al-Sohaibani
Regulatory Issues and Concerns of Valorization of Food Processing By-Products; M. Chandrasekaran
Need for Valorization of Food Processing By-Products and Wastes; M. Chandrasekaran
Principles of Waste Recycling
Principles of Food Technology and Types of Food Waste Processing Technologies; M. K. Gowthaman, P. Gowthaman, and M. Chandrasekaran
Process Engineering and Economics; M. K. Gowthaman and P. Gowthaman
Biochemical and Nutritional Aspects of Food Processing By-Products; J. G. Krishna and M. Chandrasekaran
Microbiology of Food Processing By-Products; A. Chinnathambi, A. H. Hirad, and A. H. Bahkali
Fermentation of Food Processing By-Products;
K. Jayachandran, I. C. Nair, T. S. Swapna, and A. Sabu
Enzyme Technologies for Bioconversion of Food Processing By-Products; S. G. Bhat and R. K. Sukumaran
Analytical Methods for Monitoring the Biological Processes Employed in Valorization of Food Processing
By-Products; M. Chandrasekaran, J. G. Krishna, and K. Shine
Valorization of By-Products from Plant-Based Food Processing Industries
Cereals; J. G. Krishna and M. Chandrasekaran
Oil Seeds; M. Chandrasekaran and K. Shine
Root and Tuber; G. Padmaja and A. N. Jyothi
Sugarcane; A. M. Murugan and A. J. A. Ranjit Singh
Coffee, Tea, and Cocoa; K. Murugan and S. Al-Sohaibani
Spices; B. Chempakam, N. K. Leela, S. Azeez, E. Jayashree, and T. J. Zachariah
Fruits and Vegetables; T. H. Kao and B. H. Chen
Bakery and Confectioneries; C. Collar and C. M. Rosell
Beverages; R. S. Kumar and M. Chandrasekaran
Valorization of By-Products from Animal Products-Based Food Processing Industries
Dairy 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. Puniya
Meat, Poultry, and Eggs; K. Rathinaraj and N. M. Sachindra
Seafood; P. V. Suresh and N. G. Prabhu
Environmental Concerns, Future Prospects, and Need for Research
Environmental Concerns and Sustainable Development; K. Murugan and K. Ramasamy
Future 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

ISBN:

9781138199422

Condizione: Nuovo
Collana: Fermented Foods and Beverages Series
Dimensioni: 9.25 x 6.125 in Ø 3.41 lb
Formato: Brossura
Illustration Notes:35 b/w images, 63 tables and approx9 equations
Pagine Arabe: 836






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