The Resource Food waste recovery : processing technologies and industrial techniques, Charis M. Galanakis

Food waste recovery : processing technologies and industrial techniques, Charis M. Galanakis

Label
Food waste recovery : processing technologies and industrial techniques
Title
Food waste recovery
Title remainder
processing technologies and industrial techniques
Statement of responsibility
Charis M. Galanakis
Creator
Author
Subject
Language
eng
Summary
Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. Presents a holi
Cataloging source
N$T
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TD899.F585
LC item number
F66 2015eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Label
Food waste recovery : processing technologies and industrial techniques, Charis M. Galanakis
Publication
Copyright
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Cover; Title page; Copyright Page; Contents; List of Contributors; Preface; Section I -- Introduction; Chapter 1 -- Food waste management, valorization, and sustainability in the food industry; 1.1 -- Introduction; 1.2 -- Definitions of "food waste" and "food loss"; 1.3 -- Quantities of lost and wasted food and impact on food and nutrition security; 1.4 -- Prospects; 1.5 -- Origin of food waste and food loss; 1.5.1 -- Distribution in the different production stages; 1.5.2 -- Distribution in transition and industrialized countries; 1.6 -- Management and valorization strategies
  • 1.6.1 -- Policy in the European Union1.6.2 -- Policy in the United States; 1.7 -- Treatment of food waste; 1.7.1 -- Valorization as animal feed; 1.7.2 -- Landfilling; 1.7.3 -- Biofuel conversion methods; 1.7.4 -- Composting and vermicomposting; 1.7.5 -- Recovery and valorization; 1.8 -- How food waste recovery improves sustainability of food systems; 1.8.1 -- Economic sustainability improvements; 1.8.2 -- Social, and environmental sustainability improvements; References; Chapter 2 -- Classification and target compounds; 2.1 -- Introduction; 2.2 -- Cereals; 2.2.1 -- Wheat straw; 2.2.2 -- Wheat mill fractions
  • 2.2.3 -- Rice mill fractions2.2.4 -- Oat mill fractions; 2.2.5 -- Barley mill fractions; 2.2.6 -- Barley malt; 2.3 -- Root and tubers; 2.3.1 -- Potato processing waste; 2.3.2 -- Cassava processing waste; 2.3.3 -- Sweet potato waste; 2.4 -- Oilcrops and pulses; 2.4.1 -- Pulses processing waste; 2.4.2 -- Oilseed processing waste; 2.4.3 -- Recovery of pulses and oilseed by-products for nonfood application; 2.5 -- Fruit and vegetables; 2.6 -- Meat products; 2.6.1 -- Fifth quarter; 2.6.2 -- Higher value products from meat processing sources; 2.7 -- Fisheries by-products; 2.7.1 -- Applications; 2.8 -- Dairy products
  • 2.8.1 -- Dairy processing waste2.8.2 -- Whey as the most abundant dairy by-product; 2.8.3 -- Direct utilization of whey; 2.8.4 -- Indirect utilization of whey; References; Chapter 3 -- The universal recovery strategy; 3.1 -- Introduction; 3.2 -- Characteristics of target compounds; 3.2.1 -- Calculations; 3.2.2 -- Structural characteristics of target macromolecules; 3.2.3 -- Structural characteristics of target micromolecules; 3.3 -- Substrate macro- and microstructure; 3.4 -- Selection of the appropriate solvent; 3.4.1 -- Compound solubility in different solvents
  • 3.4.2 -- Thermodynamic prediction for the preference of target compounds in different solvents3.5 -- Selection of the recovery stages; 3.6 -- Selection of the appropriate technologies; 3.6.1 -- Preparation of the material; 3.6.2 -- Removal of macromolecules; 3.6.3 -- Dissociation of molecular clusters and complexes; 3.6.4 -- Removal of co-extracted impurities; 3.6.5 -- Obtainment of the final product; References; Section II -- Conventional techniques; Chapter 4 -- Conventional macroscopic pretreatment; 4.1 -- Introduction; 4.2 -- Size reduction of solids; 4.2.1 -- Size reduction principles
  • 4.2.2 -- Equipment for size reduction of solids
Control code
ocn913829048
Dimensions
unknown
Extent
1 online resource (xx, 392 pages)
Form of item
online
Isbn
9780128004197
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
color illustrations
http://library.link/vocab/recordID
.b3324005x
Specific material designation
remote
System control number
  • (OCoLC)913829048
  • knovel0128004193

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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