Автор: Purkait, Mihir Kumar Duarah, Prangan (center For Environment, Indian Institute Of Technology, Guwahati, India) Das, Pranjal Pratim (department Of Chem Название: Recovery of bioactives from food wastes ISBN: 1032325259 ISBN-13(EAN): 9781032325255 Издательство: Taylor&Francis Рейтинг: Цена: 137810.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is a concise presentation of important aspects involved in dealing with extraction and utilization of bioactive compounds from the food industry waste. It starts with a focus on the global scenario of food waste generation and potential of food waste in various industries. Thereafter, the various conventional and advanced extraction techniques are discussed to highlight on how to separate bioactive compounds from the food waste. The application of industrial food-waste derived bioactive compounds in various emerging sectors are highlighted. Features:Presents critical discussion on various advancement in various extraction processes including future trends.Provides elaborative description of food waste sources and challenges associated with it.Highlights potential of bioactive compounds in various industries.Quantitatively discusses existing as well as new technologies/methodologies.Includes a separate chapter on pertinent policies of various countries.This book is aimed at researchers and graduate students in chemical and food engineering, separation technology and bioactive compounds.
Автор: Calver, Jasmine (University of Sunderland, UK) Название: Handbook of Fruit Wastes and By-Products ISBN: 036772474X ISBN-13(EAN): 9780367724740 Издательство: Taylor&Francis Рейтинг: Цена: 153120.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Processing of fruits produces large volumes of wastes which creates pollution and results in loss of valuable biomass and nutrients. This book covers the various novel technologies useful in extraction and evaluation of the functional components from these fruit processing by-products, including tropical, subtropical and temperate fruits.
Название: Technologies to recover polyphenols from agrofood by-products and wastes ISBN: 0323852734 ISBN-13(EAN): 9780323852739 Издательство: Elsevier Science Рейтинг: Цена: 129130.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Sustain Your Game is built upon a simple premise: each of us will always be under construction, a work in progress, and constantly evolving. The goal is to be moving toward our highest potential, toward making a meaningful contribution, and toward becoming the best version of ourselves.
Section 1: General Aspects.- Introduction to Mediterranean Fruits Bio-wastes: Chemistry, Functionality and Techno-applications.- Potentials of Biowaste Carbohydrates in Gut Health Enhancement.- Section 2: Olive Bio-wastes: Chemistry, Functionality and Technological Applications.- Olive fruit by-products: from waste streams into promising source of value-added products.- Anaerobic digestion technology of solid and liquid forms of olive wastes in Mediterranean area.- Agronomic olive bio-waste management: Combination of olive mill wastewater (OMW) spreading and compost amendment - Effects on soil properties and olive tree performance quality.- Olive waste as promising approach to produce antioxidants, biofertilizers and biogas.- Section 3: Citurs Bio-wastes: Chemistry, Functionality and Technological Applications.- Citrus biowastes: Applications in production and quality enhancement of food from animal sources.- Valorization of grapefruit (Citrus Ч paradisi) processing wastes.- Citrus bio-wastes: source of bioactive, functional products and non-food uses.- Citrus Sinensis (Sweet Oranges) Wastes: The Orange Wealth.- Tangerine (Citrus reticula L.) Wastes.- Lemon (Citrus limon) bio-waste: Chemistry, Functionality and Technological Applications.- Section 4: Apple and pear Bio-wastes: Chemistry, Functionality and Technological Applications.- Valorisation of Apple (Malus domestica) Wastes.- Apple (Malus domestica) by-products: Chemistry, Functionality and Industrial Applications.- Chemistry, Functionality and Technological Applications of Pear Bio-waste.- Section 5: Date palm Bio-wastes: Chemistry, Functionality and Technological Applications.- Valorization of Date Palm (Phoenix dactylifera) Wastes and By-Products.- Date palm (Phoenix dactylifera L.) wastes valorisation: A circular economy approach.- Section 6: Bio-wastes from grape and berries: Chemistry, Functionality and Technological Applications.- An Insight into the Brilliant Benefits of Grape Waste.- Grape (Vitis vinifera) biowastes: Applications in egg, meat and dairy production and products.- Vaccinium berry processing wastes: composition and biorefinery possibilities.- Strawberry (Fragaria ananassa) Wastes.- Section 7: Prunus Bio-wastes: Chemistry, Functionality and Technological Applications.- Apricot (Prunus armeniaca L.) kernel: a valuable by-product.- Valorization of Sweet Cherry (Prunus avium) Wastes as a Source of Advanced Bioactive Compounds.- Peach (Prunus persica) bio-waste: Chemistry, Functionality and Technological Applications.- Valorization of peach (Prunus persica) fruit waste.- Plum (Prunus domestica) Wastes.- Section 8: Cucurbitaceae Bio-wastes: Chemistry, Functionality and Technological Applications.- Leveraging the Cucumis melo wastes.- Citrallus Lanatus (Watermelon) Wastes: Maximizing the Benefits and Saving the Environment.- Pumpkin Bio-Wastes as Source of Functional Ingredients.- Section 9: Bio-wastes from Other Fruits: Chemistry, Functionality and Technological Applications.- Avocado (Persea americana) wastes: chemical composition, biological activities and industrial applications.- Industrial Pomegranate Wastes and Their Functional Benefits in Novel Food Formulations.- Valorization of Persimmon (Diospyros kaki) wastes to be used as functional ingredients.- Carob (Ceratonia Siliqua): Agro-industrial Waste and Potential Uses in the Circular Economy.- Utilization of Tomato (Solanum lycopersicum) BY-PRODUCTS: AN OVERVIEW.- Valorization of guava fruits byproducts: Chemical composition, bioactive components, and technical concerns to food industry
Автор: Ray Название: Fruits and Vegetable Wastes ISBN: 9811695261 ISBN-13(EAN): 9789811695261 Издательство: Springer Рейтинг: Цена: 130430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that needs to be characterized to understand the nature of applications as raw materials and to propose an appropriate methodology for bioprocessing into value-added commodities. VFWs provide favorable conditions for the growth of microorganisms, and this opens up great opportunities for their use in fermentation processes. For example, VFWs can be used as a solid support, carbon, and nutrient source in fermentation for the production of a variety of value-added biocommodities such as enzymes, single-cell proteins, bioadsorbents, phenolic bioactive compounds, aroma and flavor compounds, and platform chemicals like lactic acid, bioethanol, and biobutanol. Researchers and academics in the area of environmental science and engineering, chemical engineering, biotechnology, life science, and food science and technology, undergraduate and graduate students, industry professionals, and policymakers will find this publication useful. Bioprocessing of agro-wastes is a recent technology for developing novel bioproducts. This book will also be of interest to the general public as a reference for all those interested in waste management.
Автор: Jafari, Seid Mahdi Название: Nanoencapsulation Of Food Ingredients By Specialized Equipment,3 ISBN: 0128156716 ISBN-13(EAN): 9780128156711 Издательство: Elsevier Science Рейтинг: Цена: 176290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment.
Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation.
Автор: Jafari, Seid Mahdi Название: Characterization Of Nanoencapsulated Food Ingredients ISBN: 0128156678 ISBN-13(EAN): 9780128156674 Издательство: Elsevier Science Рейтинг: Цена: 176290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity.
Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties.
Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems.
Автор: Galanakis, Charis M. Название: Environmental Impact Of Agro-Food Industry And Food Consumption ISBN: 0128213639 ISBN-13(EAN): 9780128213636 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions.
Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry.
Автор: Gray Allison, Hinch Ronald Название: A Handbook of Food Crime: Immoral and Illegal Practices in the Food Industry and What to Do about Them ISBN: 1447336011 ISBN-13(EAN): 9781447336013 Издательство: Marston Book Services Рейтинг: Цена: 126710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies.
Автор: Jafari, Seid Mahdi Название: Release And Bioavailability Of Nanoencapsulated Food Ingredients,5 ISBN: 0128156651 ISBN-13(EAN): 9780128156650 Издательство: Elsevier Science Рейтинг: Цена: 176290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulationin the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation.
Название: Waste treatment in the food processing industry ISBN: 036739202X ISBN-13(EAN): 9780367392024 Издательство: Taylor&Francis Рейтинг: Цена: 67360.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in-plant environmental control strategies in the food industry. But none explore the complete range of technologies with a focus on new developments in innovative and alternative technology, design criteria, effluent standards, managerial decision methodology, and regional and global environmental conservation specific to the food industry. Until now. Waste Treatment in the Food Processing Industry provides in-depth coverage of environmental pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, case histories, effluent standards, and future trends. It delineates methodologies, technologies, and the regional and global effects of important pollution control practices.
The book highlights major food processing plants or installations that have significant effects on the environment. Since the areas of food industry waste treatment are broad, no one can claim to be an expert in all of them. Reflecting this, the editors recruited collective contributions from specialists in their respective topics, rather than relying on a single author's expertise. The topics covered include dairies, seafood processing plants, olive oil manufacturing factories, potato processing plants, soft drink production plants, bakeries, and various other food processing facilities. Professors, students, and researchers in the environmental, civil, chemical, sanitary, mechanical, and public health engineering and science fields will find valuable educational materials in this book. The extensive bibliographies for each type of food waste treatment or practice will be invaluable to environmental managers, or researchers who need to trace, follow, duplicate, or improve on a specific food waste treatment practice. Comprehensive in scope, the book provides solutions that are directly applicable
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