CRC Press | Wealth Out Of Food Processing: Waste Ingredient Recovery And Valorization (2024 EN)

Author: M. Selvamuthukumaran (Editor)
Full Title: Wealth Out Of Food Processing: Waste Ingredient Recovery And Valorization
Publisher: CRC Press; 1st edition (April 1, 2024)
Series: Nutraceuticals
Year: 2024
ISBN-13: 9781003269199 (978-1-003-26919-9), 9781032210643 (978-1-032-21064-3), 9781032216058 (978-1-032-21605-8)
ISBN-10: 1003269192, 1032210648, 1032216050
Pages: 290
Language: English
Genre: Food Science
File type: PDF (True)
Quality: 10/10
Price: £170.00


High amounts of waste are generated daily in various food processing industries inclusing seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. Several tons of generated waste can be effectively used to manufacture or recover such value-added by-products as fibers, antioxidants, proteins, vitamins and minerals, biofilms, fertilizers, and animal feed. While food processing- generated waste may lead to health and environmental hazards, it is critical to identify proper protocols to recover valuable ingredients from waste, thereby creating wealth in the society.

This book identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. The effective utilization of waste can generate income for the entrepreneur, lead to more employment for society, enhance fertility of soil, reduce environmental pollution, conserve resources, and help augment national economies to a greater extent.


Features:
✓ Provides in-depth knowledge about conversion of waste derived from various food processing industries into various value-added products
✓ Highlights the extraction of antioxidants and functional food ingredients from industrial food waste
✓ Presents current and emerging trends using biotechnological approaches for conversion of waste into various value-added products

Readership:
This book provides food industry personnel, scientists, food engineers, biotechnologists, research scholars, and students with strategies for effective utilization of waste from various food processing industries.

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