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Books > Professional & Technical > Energy technology & engineering > Alternative & renewable energy sources & technology
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Green Extraction and Valorization of By-Products from Food Processing (Hardcover)
Loot Price: R5,103
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Green Extraction and Valorization of By-Products from Food Processing (Hardcover)
Expected to ship within 12 - 19 working days
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Generating of agricultural wastes and by-products during the
production, processing and consumption of agricultural commodities
is unavoidable and over the last decades, an increased public
interest has been shown in the challenge of food wastage. Apart
from its significant quantities, the physicochemical
characteristics of the various agricultural waste and by-products
denote that there is immense potential for their reuse, recycle,
and valorisation through various different processes. Green
Extraction and Valorization of By-Products from Food Processing
provides an overview about the valorization or reuse of
agricultural wastes and by-products during the production,
processing and consumption of agricultural commodities. Waste
disposal and by-product management in food processing industry pose
problems in the areas of environmental protection and
sustainability. However, they could be a great source of valuable
nutraceuticals, which can be used to deal with the prospects of
feeding fast growing population in 21st century. Features: Gives
detailed guidance and presents case-studies about valorization of
food wastes and by-products Shows the main conventional and
innovative extraction techniques for food waste and by-products
valorization Provides an estimated idea regarding the recovery of
high-added value compounds Discusses the recovery of high-added
value compounds Perspectives originated from the enormous amounts
of food related materials that are discharged worldwide and the
existing technologies, which promise the recovery, recycling and
sustainability of high-added value ingredients inside food chain
will be discussed in this book. This book is of value to academics,
research institutes, and food industry engineers particularly the
research and development professionals who are looking for
effective management and utilization of food processing wastes and
byproducts. In addition, it is suitable for undergraduate, post-
graduate students, research scholars, postdoctoral fellows and
faculty members from universities and colleges who pursue academic
careers in Food Technology, Food Biotechnology, Fermentation and
Bioengineering, Bioprocess Technology, Food science and Technology.
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