Valorization of Food Processing By-Products (Fermented Foods and Beverages Series)

Descripción del editor: "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." "This book addresses the issues, potentials, and prospects of harnessing various types of food processing byproducts through valorization and effective commercial utilization. After reviewing the state of food processing byproducts, the text introduces the basic principles of food and biotechnologies for valorization before providing a detailed description of byproducts and wastes generated. It identifies the potential of the byproducts of each food industry for the production of biologicals of commercial significance, enzymes, pigments, flavors, functional ingredients, micronutrients, nutraceuticals, active pharmaceutical ingredients, phytochemicals, biofuel, and biomaterials"--Provided by publisher. "PREFACE Recent trends in food production have led to an increase in the rate of production of food processing by-products and wastes. Generation of waste and by-products during processing of food is unavoidable and the amount and kind of waste produced, which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is to remain consistent. Instead of treating these by-products as waste and land filling them, many food firms are turning them into useful products. In this context valorization, a relatively new concept in the field of industrial residues management, promoting the principle of sustainable development holds immense potential in deriving fine chemicals, micronutrients, enzymes and precious metabolites via chemical and biotechnological processes that have industrial value. The valorization of food processing by-products approach ultimately aims at resource mobilization, recycling of waste, harnessing non-conventional natural resources for economically valuable products, and waste management ensuring healthy environment besides sustainable development. Available books on food processing and food waste management deals with the types of food wastes and the technologies employed for disposal of them covering food wastes of some major food industries alone. Whereas, a comprehensive book on valorization of the by-products and wastes covering all types of food industries towards converting them into value added products through biotechnology is not yet available for viewers, students, research and business community"--Provided by publisher. Descripción del editor: "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." "PREFACE Recent trends in food production have led to an increase in the rate of production of food processing by-products and wastes. Generation of waste and by-products during processing of food is unavoidable and the amount and kind of waste produced, which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is to remain consistent. Instead of treating these by-products as waste and land filling them, many food firms are turning them into useful products. In this context valorization, a relatively new concept in the field of industrial residues management, promoting the principle of sustainable development holds immense potential in deriving fine chemicals, micronutrients, enzymes and precious metabolites via chemical and biotechnological processes that have industrial value. The valorization of food processing by-products approach ultimately aims at resource mobilization, recycling of waste, harnessing non-conventional natural resources for economically valuable products, and waste management ensuring healthy environment besides sustainable development. Available books on food processing and food waste management deals with the types of food wastes and the technologies employed for disposal of them covering food wastes of some major food industries alone. Whereas, a comprehensive book on valorization of the by-products and wastes covering all types of food industries towards converting them into value added products through biotechnology is not yet available for viewers, students, research and business community"-- Provided by publisher