Food Processing By-Products and their Utilization Challenges and Opportunities
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- Engels
- Hardcover
- 9781118432884
- 17 november 2017
- 512 pagina's
Samenvatting
Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products.
Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more.
- The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications
- Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing
- Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods
- Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK)
This book serves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Productspecificaties
Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 17 november 2017
- Aantal pagina's
- 512
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- AK Anal
- Tweede Auteur
- Vishnu Prasad Pandey
- Co Auteur
- Vishnu Prasad Pandey
- Hoofdredacteur
- Anil Kumar Anal
- Hoofduitgeverij
- Wiley-Blackwell
Overige kenmerken
- Extra groot lettertype
- Nee
- Product breedte
- 178 mm
- Product hoogte
- 28 mm
- Product lengte
- 249 mm
- Studieboek
- Nee
- Verpakking breedte
- 178 mm
- Verpakking hoogte
- 28 mm
- Verpakking lengte
- 249 mm
- Verpakkingsgewicht
- 1179 g
EAN
- EAN
- 9781118432884
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