Valorization of Agri Food Wastes and By Products Book

Valorization of Agri Food Wastes and By Products


  • Author : Rajeev Bhat
  • Publisher : Academic Press
  • Release Date : 2021-08-25
  • Genre: Technology & Engineering
  • Pages : 1024
  • ISBN 10 : 9780128242605
  • Total Read : 94
  • File Size : 17,5 Mb

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Valorization of Agri Food Wastes and By Products Summary:

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

Designing Sustainable Technologies  Products and Policies Book

Designing Sustainable Technologies Products and Policies


  • Author : Enrico Benetto
  • Publisher : Springer
  • Release Date : 2018-07-03
  • Genre: Science
  • Pages : 520
  • ISBN 10 : 9783319669816
  • Total Read : 82
  • File Size : 10,8 Mb

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Designing Sustainable Technologies Products and Policies Summary:

This open access book provides insight into the implementation of Life Cycle approaches along the entire business value chain, supporting environmental, social and economic sustainability related to the development of industrial technologies, products, services and policies; and the development and management of smart agricultural systems, smart mobility systems, urban infrastructures and energy for the built environment. The book is based on papers presented at the 8th International Life Cycle Management Conference that took place from September 3-6, 2017 in Luxembourg, and which was organized by the Luxembourg Institute of Science and Technology (LIST) and the University of Luxembourg in the framework of the LCM Conference Series.

Bioprocessing of Agri Food Residues for Production of Bioproducts Book

Bioprocessing of Agri Food Residues for Production of Bioproducts


  • Author : Adriana Carolina Flores-Gallegos
  • Publisher : CRC Press
  • Release Date : 2021-09-24
  • Genre: Science
  • Pages : 294
  • ISBN 10 : 9781000071818
  • Total Read : 99
  • File Size : 10,7 Mb

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Bioprocessing of Agri Food Residues for Production of Bioproducts Summary:

This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and in the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable development and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual development and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts. Bioprocessing of Agri-Food Residues for Production of Bioproducts covers aspects related to biotransformation of agri-food residues such as mango seed, citrus waste, pomegranate husks, nut shells, melon peels, leaves and grains, cheese whey, among others.

Agri Food Industry Strategies for Healthy Diets and Sustainability Book

Agri Food Industry Strategies for Healthy Diets and Sustainability


  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2020-03-03
  • Genre: Health & Fitness
  • Pages : 294
  • ISBN 10 : 9780128172278
  • Total Read : 68
  • File Size : 11,8 Mb

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Agri Food Industry Strategies for Healthy Diets and Sustainability Summary:

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Bio valorization of Waste Book
Score: 5
From 1 Ratings

Bio valorization of Waste


  • Author : Shachi Shah
  • Publisher : Springer Nature
  • Release Date : 2021-02-19
  • Genre: Science
  • Pages : 347
  • ISBN 10 : 9789811596964
  • Total Read : 98
  • File Size : 18,8 Mb

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Bio valorization of Waste Summary:

This book explores the concept and methods of waste management with a new approach of biological valorization. Waste valorization is a process that aims to reduce, reuse, and recycle the waste into usable, value-added, and environmental benign raw materials which can be a source of energy. The book brings together comprehensive information to assert that waste can be converted into a resource or a raw material for value addition. Waste valorization imbibes the natural recycling principles of zero waste, loop closing, and underlines the importance of sustainable and environmentally friendly alternatives. Drawing upon research and examples from around the world, the book is offering an up-to-date account, and insight into the contours of waste valorization principles, biovalorization technologies for diverse group of wastes including agricultural, municipal, and industrial waste. It further discusses the emerging paradigms of waste valorization, waste biorefineries, valorization technologies for energy, biofuel, and biochemical production. The book meets the growing global needs for a comprehensive and holistic outlook on waste management. It is of interest to teachers, researchers, scientists, capacity builders and policymakers. Also, the book serves as additional reading material for undergraduate and graduate students of biotechnology and environmental sciences.

Bioprocessing of Agri Food Residues for Production of Bioproducts Book

Bioprocessing of Agri Food Residues for Production of Bioproducts


  • Author : Adriana Carolina Flores-Gallegos
  • Publisher : Unknown
  • Release Date : 2020-12-15
  • Genre: Agricultural processing industries
  • Pages : 342
  • ISBN 10 : 1771889160
  • Total Read : 74
  • File Size : 14,5 Mb

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Bioprocessing of Agri Food Residues for Production of Bioproducts Summary:

This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and in the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable development and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual development and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts. Bioprocessing of Agri-Food Residues for Production of Bioproducts covers aspects related to biotransformation of agri-food residues such as mango seed, citrus waste, pomegranate husks, nut shells, melon peels, leaves and grains, cheese whey, among others.

Ingredients Extraction by Physicochemical Methods in Food Book

Ingredients Extraction by Physicochemical Methods in Food


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-07-26
  • Genre: Technology & Engineering
  • Pages : 638
  • ISBN 10 : 9780128112021
  • Total Read : 93
  • File Size : 17,5 Mb

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Ingredients Extraction by Physicochemical Methods in Food Summary:

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction Presents various methods for food component analysis to evaluate structure function relations in changing environments Discusses the importance of enzymes during processing and storage of foods Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

Food Wastes and By products Book

Food Wastes and By products


  • Author : Rocio Campos-Vega
  • Publisher : John Wiley & Sons
  • Release Date : 2020-02-03
  • Genre: Technology & Engineering
  • Pages : 476
  • ISBN 10 : 9781119534105
  • Total Read : 82
  • File Size : 6,6 Mb

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Food Wastes and By products Summary:

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.