Food Wastes and By-products Nutraceutical and Health Potential
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Form:Einzelkauf Download
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Sprache:Englisch
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eBook Format:ePUB 3
- PDF 178,99 €
- ePUB 3 178,99 € ausgewählt
178,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
18.11.2019
Herausgeber
Rocio Campos-Vega + weitereVerlag
Jossey-BassSeitenzahl
480 (Printausgabe)
Dateigröße
11489 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9781119534129
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste
Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste - both to economies and to the environment - is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds.
Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book:
- Explains how reconstituted by-products can best be used to radically reduce food waste
- Discusses the potential nutraceutical assets of recovered food waste
- Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds
- Describes novel extraction processes and the emerging use of nanotechnology
A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
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