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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.
Tamil Nadu is India's fifth largest producer of rice, next to West
Bengal, Andhra Pradesh, Punjab and Uttar Pradesh. The Cauvery delta
region of the composite Thanjavur district in the state is known as
the Rice Bowl of South India. Rice is grown in 2.1 million hectares
accounting for about one-third of the gross cropped area under
diverse environments in the state, like; rain-fed tank, tank, tank
cum well, canal (river) and canal (reservoir) irrigation systems.
The rice productivity growth had been declining at the rate of
-0.40 per cent (during period 1990-91 to 1999-00) as the yields of
existing varieties had already been plateauing. Recent
breakthroughs in the development of tropical hybrid rice technology
had how ever provided an alternative option for raising yield
levels for sustained production growth in rice especially in
favourable irrigated eco-systems. A nation-wide network on
Development and Use of Hybrid Rice Technology - initiated by the
ICAR with support from the UNDP, FAO and IRRI. Under this network,
TNAU has released four rice hybrids so far, namely; CORH 1, CORH 2
ADTRH 1 and ADTRH 2.Hence, it was decided to take-up this hybrid
technology impact study.
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.
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