Food Processing Waste and Utilization
CRC Press (Verlag)
978-1-032-06294-5 (ISBN)
Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products.
Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste.
Key Features
Covers modern as well as conventional methods of food industry waste utilization
Discusses possible solutions to tackle food waste generation and its further utilization
Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing waste
Authors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.
Dr. Sanju Bala Dhull is presently working as Senior Assistant Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 13 years of teaching and research experience. Her area of interest includes the isolation, characterization, modification of starch, gums, synthesis and characterization of nanoparticles, nanoemulsions, and antimicrobial activity of nanoformulations in food and by-product utilization in new products development. She has published 2 books, more than 40 research papers and book chapters in different journals and books of national and international repute. She presented more than 25 research papers in various national and international conferences. She is life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She is a reviewer of several national and international journals. Dr. Ajay Singh is presently working as an Assistant professor in The Department of Food Technology, Mata Gujri College (An autonomous body, Estd. 1957), Punjab, India. He is M. Sc. in Food Science and Technology from Chaudhary Devi Lal University, Sirsa (Haryana) and completed his Ph.D. in Food Engg. & Technology from SLIET, Longowal (Punjab). His area of interest includes the extraction and identification of bioactive compounds from different plant sources, formula refining and new product development. He has published 15 research papers and 10 book chapters in journals and books of national and international repute. He has research, teaching and of more than eight years and has guided 20 master’s students. He is a reviewer of several national and international journals. Dr. Pradyuman Kumar is working as Professor in Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology Longowal under Ministry of Education. He is having 24 years experience in teaching and research. He is member of academic board of Food Science and Technology in various institutions. He has published more than 200 papers in international and national Journals and conferences and 14 book chapters. He has guided 9 PhD and 23 MTech dissertation. He has been awarded Young Scientist by AFSTI Mysore and 5 best paper in international and national conferences. He has visted many countries for paper presentations.
1.Utilization of food industry wastes 2.Recovery of valuable compounds from food industry waste using ultrafiltration 3. Waste management of fruits and vetable Industry 4.Recovery and utilization of protein from food industry waste 5. Fat extraction from food industry waste 6. Treatment of Fatty Effluents 7. Conversion of bone to edible products 8. Processing of coffee & tea waste 9. By-Products from Malting, Brewing and Distilling 10. Pectate as a gelling agents in foods 11. Dairy waste and its valorization 12. Use of Microbiological Agents in Upgrading Waste for Feed and Food 13. Uses of Enzymes in food industry waste utilization 14. The Treatment of Dairy Industry Waste 15. Aerobic processes for the treatment of wheat starch effluents 16. Anaerobic treament of food processing wastes and agricultural effluents 17. FisherBy-product valorisation 18. Food industry waste: Potential pollutants and their bioremediation strategies
| Erscheinungsdatum | 05.10.2022 |
|---|---|
| Zusatzinfo | 61 Tables, black and white; 12 Line drawings, color; 50 Line drawings, black and white; 1 Halftones, color; 10 Halftones, black and white; 13 Illustrations, color; 60 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 1140 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-032-06294-0 / 1032062940 |
| ISBN-13 | 978-1-032-06294-5 / 9781032062945 |
| Zustand | Neuware |
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