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Titlebook: Value Added Products From Food Waste; Elsa Cherian,Baskar Gurunathan Book 2024 The Editor(s) (if applicable) and The Author(s), under excl

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發(fā)表于 2025-3-21 18:58:14 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱(chēng)Value Added Products From Food Waste
編輯Elsa Cherian,Baskar Gurunathan
視頻videohttp://file.papertrans.cn/981/980310/980310.mp4
概述Covers waste management techniques utilized for managing raw materials in the food industry in an efficient way.Focuses on the latest waste management technologies and efficient management systems in
圖書(shū)封面Titlebook: Value Added Products From Food Waste; Elsa Cherian,Baskar Gurunathan Book 2024 The Editor(s) (if applicable) and The Author(s), under excl
描述.The rapid increase?in industrial processes for the preparation and processing of various food products have resulted in the creation of large quantities of waste. These food wastes contain large amounts of nutrients which can be further converted into useful products, making byproduct technology increasingly important..Byproducts produced from various agro-based industries like cereals, fruits, vegetable processing, fish, meat and poultry can be converted into beneficial products. For instance, cereal and legume processing produces large quantities of wastes which can result in environmental problems affecting air, soil and water quality. These wastes can be efficiently utilized and converted into value added products such as bioethanol, butanol, biohydrogen, biogas, biocoal, industrially treasured enzymes, biofertilizer, proteins and organic acids. .?.Value Added Products From Food Waste. .covers waste management. .techniques utilized for managing raw materials in the food industry in an efficient way, recovering and reusing waste or neutralizing unwanted components. Chapters focus on the latest technologies and efficient management systems in all areas of food processing that ma
出版日期Book 2024
關(guān)鍵詞Food Waste; Byproduct Utilization; Value Added Products; Sustainable Foods; Food Security
版次1
doihttps://doi.org/10.1007/978-3-031-48143-7
isbn_softcover978-3-031-48145-1
isbn_ebook978-3-031-48143-7
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
The information of publication is updating

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發(fā)表于 2025-3-21 21:03:22 | 只看該作者
Value Addition and Sustainable Management of Dairy Industry Byproductsstances. The unique nutritional and functional characteristics of dairy byproduct protein isolates make them an ideal ingredient in various food processing applications. Skim milk, which is often used for milk standardization, can also be used to produce casein and its derivatives. Ghee residue can
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發(fā)表于 2025-3-22 02:45:15 | 只看該作者
Effective Utilization of Agricultural Cereal Grains in Value-Added Products: A Global Perspective cattle feed or as organic fertilizers; otherwise, they are discarded into the environment as waste materials..The world’s population is increasing day by day, as is awareness of environmental sustainability. Industry’s top priority is to meet the growing needs of the global market, which include de
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Commercial Products Derived from Vegetable Processing Industrial Wastes and Their Recent Conversion to recover biologically active chemicals provide economically appealing food waste prospects. Recent valorization studies and commercial products derived from vegetable processing industrial wastes are discussed in this chapter.
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發(fā)表于 2025-3-22 23:35:14 | 只看該作者
Exotic Nutrients Content from Tamarind (,) Seed is a Boon of Sustainable Healthy Dietslternate and inexpensive source of proteins as well as essential nutrients. It has considerable commercial feasibility and is readily available. TKP is nutritionally equal to the major aspects of pulses, legumes, and cereal crops. For the creation of unique food items, it can be used such as thicken
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發(fā)表于 2025-3-23 01:21:34 | 只看該作者
Keratinase: A Futuristic Green Catalyst and Potential Applicationstinaceous wastes as substrates. Additionally, a briefly outlook has been provided on the exploitation of microbial keratinases with its biochemical and functional properties in the synthesis of cattle feed, food, nutrition, detergents, organic fertilizers as well as leather, cosmetics, and medicinal
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