The Economic Utilisation of Food Co-Products
The Thermochemical Conversion of Biomass into High-Value Products: Microwave Pyrolysis
Food Wastes Conversion to Products for Use in Chemical and Environmental Technology, Material Science and Agriculture
Food Waste and Catering Waste; Focus on Valorisation of Used Cooking Oil and Recovered Triglycerides
Industrial Use of Oil Cakes for Material Applications
- Print publication date
- 09 Oct 2013
- Copyright year
- Print ISBN
- PDF eISBN
About this book
As the world’s population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept.
This book presents a general overview of the current situation, with perspectives from within the food industry and policy makers in the introductory chapters. These are followed by five chapters exploring modern advanced processing techniques. Further chapters are dedicated to separate food groups, including cereals, oils, rice and fish, exploring the potential for making the best use of the co-products generated.
Many of the processing technologies discussed will be familiar to students and practitioners of green chemistry, but the book goes further in presenting examples and case studies, written by active workers in the field from across the globe. Food technicians and process engineers will be amongst the researchers in academia and industry and postgraduate students this book is aimed for.