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Food Waste Recovery Processing Technologies Industrial Techniques and Applications

By: Material type: TextTextLanguage: English Publication details: London : Academic Press, c2021Edition: 2ndDescription: xxii, 538 p. : illISBN:
  • 9780128205631
Subject(s): DDC classification:
  • 664.00286 GAL
Online resources: Summary: SUMMARY: Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. Covers food waste management within the food industry by developing recovery strategies Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Reference Collection Reference Collection Seminar Library Department of Food Engineering 664.00286 GAL 2022-23 Available 98254

SUMMARY:
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry.

Covers food waste management within the food industry by developing recovery strategies
Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products
Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications