Integrated Processing Technologies for Food and Agricultural By Products

This book PDF is perfect for those who love Business & Economics genre, written by Zhongli Pan and published by Academic Press which was released on 13 July 2019 with total hardcover pages 452. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Integrated Processing Technologies for Food and Agricultural By Products books below.

Integrated Processing Technologies for Food and Agricultural By Products
Author : Zhongli Pan
File Size : 48,7 Mb
Publisher : Academic Press
Language : English
Release Date : 13 July 2019
ISBN : 9780128141397
Pages : 452 pages
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Integrated Processing Technologies for Food and Agricultural By Products by Zhongli Pan Book PDF Summary

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

Integrated Processing Technologies for Food and Agricultural By Products

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

Get Book
Green Technologies in Food Production and Processing

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork

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Food Waste Recovery

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,

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Handbook of Fruit Wastes and By Products

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing

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Tomato Processing by Products

In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced. The rational disposal of Tomato waste represents not

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Technologies to Recover Polyphenols from AgroFood By products and Wastes

Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors. Polyphenols are characterized by different AgroFood by-products and waste sources, hence

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Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure

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Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for the development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book presents the basic principles of upstream processing techniques, advanced downstream process technologies, and recycling of

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