Green extraction and valorization of by-products from food processing / (Record no. 129393)
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| fixed length control field | 07002cam a2200529Ki 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9780429325007 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220509193058.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190912s2019 flu ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429325007 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429325002 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000542011 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000542017 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000537185 |
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| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000537188 |
| -- | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000546842 |
| -- | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000546845 |
| -- | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781138544048 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1138544043 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1119391578 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1119391578 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TD899.F585 |
| Item number | G74 2019eb |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.0028/6 |
| Edition number | 23 |
| 245 00 - TITLE STATEMENT | |
| Title | Green extraction and valorization of by-products from food processing / |
| Statement of responsibility, etc | [edited by] Francisco Barba [and three others]. |
| 264 #1 - | |
| -- | Boca Raton : |
| -- | CRC Press, Taylor & Francis Group, |
| -- | 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover; Half Title; Title Page; Copyright Page; Table of Contents; Preface; About the Editors; Contributors; Chapter 1: Green Extraction; 1 Introduction; 2 Main Wastes and By-Products from Food Industries; 2.1 Fruit and Vegetable By-Products; 2.2 Grain Processing Industry By-Products; 2.3 Winery Industry By-Products; 2.4 Marine Industry By-Products; 2.5 Meat Industry By-Products; 2.6 Dairy Industry By-Products; References; Chapter 2: Dairy By-Products as Source of High Added Value Compounds: Conventional and Innovative Extraction Methods; 1 Introduction |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2 Dairy By-Products: Importance and Characteristics2.1 Cheese Whey; 2.2 Buttermilk; 2.3 Ghee Residue; 2.4 Main Components of the Dairy By-Products; 2.4.1 Lactose; 2.4.2 Beta-Lactoglobulin; 2.4.3 Alpha-Lactalbumin; 2.4.4 Glycomacropeptide; 2.4.5 Immunoglobulins; 2.4.6 Bovine Serum Albumin; 2.4.7 Lactoferrin; 2.4.8 Lactoperoxidase; 2.4.9 Lysozyme; 2.4.10 Minerals; 2.4.11 Vitamins; 2.4.12 Other Milk Compounds Occasionally Present; 3 Conventional Transformation and Extraction Methods Applied to Dairy By-Products; 3.1 Membrane Techniques; 3.1.1 Fundamentals and General Concepts |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 3.1.2 Membrane Processes in the Dairy Industry3.2 Ion-Exchange Techniques; 3.3 Protein Hydrolysis and Recovery of Bioactive Peptides; 3.3.1 General Aspects; 3.3.2 Strategies and Processes for Obtaining Bioactive Peptides; 4 Innovative Extraction Methods Applied to Dairy By-Products; 4.1 Affinity Chromatography; 4.2 Magnetic Separation; 4.3 Supercritical Fluid Extraction; 4.4 Use of Ultrasound in Processing Steps; 4.5 Improved Separation of Proteins Using Charged Ultrafiltration Membranes; 5 Properties and Applications of Dairy By-Products and Their Molecules; 6 Conclusion; References |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 3: Extraction of Valuable Compounds from Meat By-Products1 Introduction; 2 Nutritional Value of Meat By-Products; 3 Treatment of Meat By-Products; 4 Bioactive Compounds Extracted from Meat By-Products; 4.1 Proteins and Peptides; 4.2 Collagen and Its Derivatives; 4.3 Glycosaminoglycans; 4.4 Hormones; 4.5 Enzymes; 4.6 Polyunsaturated Fatty Acids; 4.7 Minerals and Vitamins; 5 Conclusions; References; Chapter 4: Tailor-Made Process to Recover High Added Value Compounds from Fishery By-Products; 1 Introduction; 2 Fish Meal and Fish Oils; 3 Fish Protein Hydrolysates and Bioactive Peptides |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4 Enzymes5 Glycosaminoglycans; 6 Chitin and Chitosan and Chitooligosaccharides; 7 Collagen, Gelatins, and Derivatives; 8 Mineral Fraction and Bioapatites; 9 Silage, Biosilage, and Marine Peptones; 10 Conclusion; References; Chapter 5: Recovery of Antioxidant Bioactive Compounds from Sweet Potato and By-Products; 1 Introduction; 2 Sweet Potato and By-Products as Source of Antioxidant Bioactive Compounds and Antimicrobials; 2.1 Polyphenols; 2.2 Carotenoids; 2.3 Antimicrobial Activity of Sweet Potato Leaf Extracts; 3 Conclusion; Acknowledgments; References |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade |
| General subdivision | Waste minimization. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Source reduction (Waste management) |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Barba, Francisco |
| Fuller form of name | (Francisco J.), |
| Relator term | editor. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | https://www.taylorfrancis.com/books/9780429325007 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
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