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001 9780429325007
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040 _aOCoLC-P
_beng
_erda
_epn
_cOCoLC-P
020 _a9780429325007
_q(electronic bk.)
020 _a0429325002
_q(electronic bk.)
020 _a9781000542011
_q(electronic bk. : Mobipocket)
020 _a1000542017
_q(electronic bk. : Mobipocket)
020 _a9781000537185
_q(electronic bk. : PDF)
020 _a1000537188
_q(electronic bk. : PDF)
020 _a9781000546842
_q(electronic bk. : EPUB)
020 _a1000546845
_q(electronic bk. : EPUB)
020 _z9781138544048
020 _z1138544043
035 _a(OCoLC)1119391578
035 _a(OCoLC-P)1119391578
050 4 _aTD899.F585
_bG74 2019eb
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTDCT
_2bicssc
082 0 4 _a664.0028/6
_223
245 0 0 _aGreen extraction and valorization of by-products from food processing /
_c[edited by] Francisco Barba [and three others].
264 1 _aBoca Raton :
_bCRC Press, Taylor & Francis Group,
_c2019.
300 _a1 online resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
520 _aGenerating 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 _aCover; 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 _a2 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 _a3.1.2 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 _aChapter 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 _a4 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 _aOCLC-licensed vendor bibliographic record.
650 0 _aFood industry and trade
_xWaste minimization.
650 0 _aSource reduction (Waste management)
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
700 1 _aBarba, Francisco
_q(Francisco J.),
_eeditor.
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9780429325007
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999 _c129393
_d129393