| 000 | 05497nam a2200397 a 4500 | ||
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| 003 | CHAP | ||
| 005 | 20230517131856.0 | ||
| 007 | ta | ||
| 008 | 230517s2018 njuado|fr|||| 001 0 eng d | ||
| 020 | _a9781118432884 | ||
| 040 |
_amxchpua _cCHAP _erda |
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| 050 | 1 | 0 |
_aHD9495.A2 _b.F66 2018 |
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_a664.08 _bF66 2018 _220 |
| 245 | 1 | 0 |
_aFood processing by-products and their utilization / _ceditor Anil Kumar Anal |
| 250 | _a1a edición | ||
| 264 |
_aHoboken, NJ : _bJohn Wiley & Sons, _c2018 |
||
| 300 |
_axxi, 570 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos |
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| 336 |
_2rdacontent _atexto _btxt |
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| 337 |
_2rdamedia _asin medio _bn |
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| 338 |
_2rdacarrier _avolumen _bnc |
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| 490 | 1 | _aIFST Advances in Food Science (Wiley) | |
| 504 | _aIncluye bibliografías | ||
| 505 | 0 | _aAbout the IFST Advances in Food Science Book Series -- List of Contributors -- 1 Food Processing By-Products and their Utilization: Introduction -- 2 Fruit Processing By-Products: A Rich Source for Bioactive Compounds and Value Added Products -- 3 Utilization of Waste from Tropical Fruits -- 4 Valorization of Vegetable Wastes -- 5 Application of Food By-Products in Medical and Pharmaceutical Industries -- 6 Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By-Products -- 7 Prebiotics and Dietary Fibers from Food Processing By-Products -- 8 Utilization of By-Products from Food Processing as Biofertilizers and Biopesticides -- 9 Banana Peels and their Prospects for Industrial Utilization -- 10 Utilization of Carrot Pomace -- 11 Processing and Utilization of Soy Food By-Products -- 12 Value-Added By-Products from Rice Processing Industries -- 13 Bioprocessing of Beverage Industry Waste for Value Addition -- 14 Bioactive Compounds and their Health Effects from Honey Processing Industries -- 15 Advances in Milk Fractionation for Value Addition -- 16 Bioprocessing of Chicken Meat and Egg Processing Industries’ Waste to Value-Added Proteins and Peptides -- 17 Bioprocessing of Beef and Pork Meat Processing Industries, ‘Waste to Value-Add‘ -- 18 Aquaculture and Marine Products Contribution for Healthcare Application -- 19 Seafood By-Products in Applications of Biomedicine and Cosmeticuals -- 20 Food Industry By-Products as Protein Replacement in Aquaculture Diets of Tilapia and Catfish -- 21 Value-Added By-Products from Sugar Processing Industries -- 22 Regulatory and Legislative Issues for Food Waste Utilization -- References -- Index | |
| 520 | 2 | _aAn in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work. | |
| 650 | 1 | 3 |
_9147897 _aProcesamiento de alimentos |
| 650 | 1 | 3 |
_9187075 _aSubproductos agroindustriales |
| 650 | 1 | 3 |
_9187077 _aUtilización de subproductos |
| 650 | 1 | 3 |
_9148659 _aIndustria de los alimentos |
| 650 | 1 | 3 |
_9147896 _aFood processing |
| 650 | 1 | 3 |
_9187076 _aAgroindustrial byproducts |
| 650 | 1 | 3 |
_9187078 _aByproduct utilization |
| 650 | 1 | 3 |
_9148657 _aFood industry |
| 700 | 1 |
_9187074 _aAnal, Anil Kumar _eeditor |
|
| 830 | 0 |
_9187069 _aIFST Advances in Food Science (Wiley) |
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| 942 |
_2ddc _cLibro |
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| 999 |
_c218780 _d218780 |
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