Download or read book Aerobic Fermentation of Whey to Increase Yield and Nutritive Value of Cheese written by Rene Solis-Norsse and published by . This book was released on 1980 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Cheese Whey Utilization written by Maria Esperanza Cerdán and published by . This book was released on 2008-01-01 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey, a by-product of cheese and curd manufacturing, was once considered as a waste product and indeed, even nowadays, its uncontroled delivery to water effluents constitutes a great environmental problem to solve. However, along the chapters of this review book we can follow the change in perception of whey from waste to co-product thanks to the many clever usages of this resource that have been developed in recent years. In the first chapter the discovery and importance of whey or manufactured derivatives as functional foods or alimentary additives is revised thoroughly in relation to the particular functions of its biological components and their effects on diverse disease treatments. Other application of great relevance is considered in chapter two, the production of biofuels, specifically biogas, from cheese whey. The reader will find a summary of how knowledge in the field of biogas production from cheese whey effluents has evolved, the current status quo, and identify areas that should be addressed in the near future. Biosurfactants have many potential applications including enhanced oil recovery, crude oil drilling lubricants, surfactant-aided bioremediation of water-insoluble pollutants, and in the health care and food processing industries. Other developing areas of biosurfactant use are in cosmetic and soap formulations, foods, and dermal as well as transdermal drug delivery systems. The limit to biosurfactant production is usually high cost associated to their production and extraction. Therefore the use of cheese whey as a cheaper substrate opens new areas of research and innovation in this industry as reported in chapter three of this book. Microbial biosynthesis allows the production of optically pure lactic acid, which is highly demanded for several industrial applications. Production of lactic acid by fermentation of lactic acid bacteria on whey has been investigated as a feasible route for processing and upgrading of this effluent. Chapter four summarises the most recent attempts on the utilization of cheese whey as culture medium for microbial biosynthesis of lactic acid, both using free and immobilized microorganisms. Several bacteria are able to produce polyesters as reserve materials of carbon and energy. These polyesters are quite diverse and represent a family of polymers named polyhydroxyalkanotes (PHA). Since mechanical and physical properties of polymers are strongly dependent of monomer composition, it is believed that PHA will constitute tailor made polymers for different applications and therefore have attracted great academic and industrial interest as natural biodegradable thermoplastic and elastomeric materials which could be synthesized from renewable materials. To be competitive with common plastics, the production costs of PHA have to be reduced and in chapter five the use of cheese whey as a cheap carbon source is considered. Single cell protein (SCP) production has been the subject of extensive research mainly for the production of animal feeds enriched in protein by microbial treatment of various agro-industrial wastes in submerged and solid-state fermentation processes. Some physicochemical properties of cheese whey, including high salinity, do not allow easy microbial utilisation. The review on chapter six summarizes recent research attempts trying to deal with the problem and focusing on the development of new technologies and selection or development of microorganisms suitable for maximal yield. Bacteriocins are innocuous peptides, sensitive to digestive proteases and they do not produce changes in the organoleptic properties of the foods. For all these reasons, they have proved to be effective food bio-preservatives. Chapter seven gives several examples of bacteriocins produced in whey-based media and particularly it focuses on Nisin and Pediocin production. The last chapter is devoted to the production of heterologous proteins from whey, a poorly explored field that could greatly improve the cost-effectiveness of whey recycling. Growth of engineered microorganisms in whey is a potential source to produce valuable homologous and heterologous proteins. Scientists are reconsidering the value of various components of milk, including whey, and how they may impact economics aspects of different industrial productions. Considerable positive research regarding whey and its biological components continue to be published and attracting the interest of dairy organizations and public administrations. We expect that this book will contribute to increase the knowledge about this subject and justify the convenience of founding research in this field.

Download or read book Enzymes in Food Processing written by Gerald Reed and published by Elsevier. This book was released on 2012-12-02 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in Food Processing, Second Edition provides an understanding of the action of enzymes and the changes in enzyme technology. This book discusses the introduction of enzyme processes into the food industry. Organized into 20 chapters, this edition starts with an overview of the practical application of enzymes to the manufacture and processing of foods, such as the use of enzymes to clarify wine, produce dextrose, tenderize meat, and liquefy candy centers. This book then discusses the variables that affect all enzymes, which include moisture content, temperature, and pH. This text examines as well the different characteristics of competitive and noncompetitive inhibitions. Other chapters focus on the properties and actions of carbohydrases, which cause the chemical bonds to unite simple sugars into the polymeric saccharides. The final chapter deals with the allergic reactions that commercial enzymes may cause to humans. Microbiologists, food technologists, nutritionists, and food scientists will find this book extremely useful.

Download or read book Food Waste Recovery written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-12-01 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Comprehensive Biotechnology written by and published by Newnes. This book was released on 2011-08-26 with total page 5304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Comprehensive Biotechnology, Six Volume Set continues the tradition of the first inclusive work on this dynamic field with up-to-date and essential entries on the principles and practice of biotechnology. The integration of the latest relevant science and industry practice with fundamental biotechnology concepts is presented with entries from internationally recognized world leaders in their given fields. With two volumes covering basic fundamentals, and four volumes of applications, from environmental biotechnology and safety to medical biotechnology and healthcare, this work serves the needs of newcomers as well as established experts combining the latest relevant science and industry practice in a manageable format. It is a multi-authored work, written by experts and vetted by a prestigious advisory board and group of volume editors who are biotechnology innovators and educators with international influence. All six volumes are published at the same time, not as a series; this is not a conventional encyclopedia but a symbiotic integration of brief articles on established topics and longer chapters on new emerging areas. Hyperlinks provide sources of extensive additional related information; material authored and edited by world-renown experts in all aspects of the broad multidisciplinary field of biotechnology Scope and nature of the work are vetted by a prestigious International Advisory Board including three Nobel laureates Each article carries a glossary and a professional summary of the authors indicating their appropriate credentials An extensive index for the entire publication gives a complete list of the many topics treated in the increasingly expanding field

Download or read book Food Industry Wastes written by Maria R. Kosseva and published by Academic Press. This book was released on 2020-08-02 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors. - Provides guidance on current regulations for food process waste and disposal practices - Highlights novel developments needed in policy making for the reduction of food waste - Raises awareness of the sustainable food waste management techniques and their appraisal through - Life Cycle Assessment Explores options for reducing food loss and waste along the entire food supply chain

Download or read book Aerobic Fermentation of Milk by Yeast and Utilization of the Fermented Product written by David A. Stuiber and published by . This book was released on 1969 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Aerobic Fermentation of Whole Milk and Utilization of the Fermented Product written by Eugene Robert Maly and published by . This book was released on 1976 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bibliography of Agriculture written by and published by . This book was released on 1971-12 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Value Addition in Beverages through Enzyme Technology written by Mohammed Kuddus and published by Academic Press. This book was released on 2022-09-11 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Value-Addition in Beverages through Enzyme Technology covers the potential impact of new enzymes and enzyme technology on the beverages sector. The book brings together novel sources and technologies regarding all aspects of enzymes for value addition in beverage production and processing. Sections primarily focus on alcoholic (e.g., beer, wine, cider, and distilled spirits) and non-alcoholic beverages (e.g., fruit juices, milk-based, tea, coffee, ready to drink and functional foods), but also cover innovative enzyme technologies to keep endogenous enzymes under control. It is essential reading for researchers and scientists, including food and beverage biotechnologists and students studying enzyme biotechnology and food-related courses. This book will comprise updated research from various independent scientists from around the world who are working on value-addition and production of beverage products using enzyme technology. Provides new genetic approaches for protein engineering for both alcoholic and non-alcoholic beverages Includes enzyme applications in the production and processing of beverages Offers updates on the latest biotechnological tools in the production of value-added beverages Discusses various types of enzymes extensively used in the beverage industry for improving yield of extraction, clarification, aroma enhancement, and more

Download or read book Microbial Biotechnology in Horticulture Vol 3 written by R C Ray and published by CRC Press. This book was released on 2008-01-02 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of microbial biotechnology to horticulture is of great importance, because it has the potential to increase productivity, to enhance quality and shelf-life of the produce and to develop novel techniques in food processing and for conversion of horticultural wastes into renewal energy sources. In addition, a wide array of scientific

Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Download or read book Biovalorisation of Wastes to Renewable Chemicals and Biofuels written by Navanietha Krishnaraj Rathinam and published by Elsevier. This book was released on 2019-10-25 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biovalorisation of Wastes to Renewable Chemicals and Biofuels addresses advanced technologies for converting waste to biofuels and value-added products. Biovalorisation has several advantages over conventional bioremediation processes as it helps reduce the costs of bioprocesses. Examples are provided of several successfully commercialized technologies, giving insight into developing, potential processes for biovalorisation of different wastes. Different bioprocess strategies are discussed for valorising the wastes coming from the leather industry, olive oil industry, pulp and paper, winery, textile, and food industries, as well as aquaculture. A section on biorefinery for hydrocarbons and emerging contaminants is included to cover concepts on biodesulfurization of petroleum wastes, leaching of heavy metals from E – waste, and bioelectrochemical processes for CO2. Chapters on algal biorefinery are also included to focus on the technologies for conversion of CO2 sequestration and wastewater utilization. Biovalorisation of Wastes to Renewable Chemicals and Biofuels can be used as course material for graduate students in chemical engineering, chemistry, and biotechnology, and as a reference for industrial professionals and researchers who want to gain a basic understanding on the subject. - Covers a wide range of topics, from the conversion of wastes to organic acids, biofuels, biopolymers and industrially relevant products - Bridges the gap between academics and industry - Written in a lucid and self-explanatory style - Includes activities/quiz/critical questions

Download or read book The Complete Book on Managing Food Processing Industry Waste written by Dr. H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2011-10-01 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes pose increasing disposal and can pose severe pollution problems and represent a loss of valuable biomass and nutrients. Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in plant environmental control strategies in the food industry. Environmental legislation has significantly contributed to the introduction of sustainable waste management practices worldwide. Considering the challenges in the area of food industry, efforts are to be made to optimize processing technologies to minimize the amount of waste. Food processing wastes have a potential for conversion into useful products of higher value as by product, or even as raw material for other industries, or for use as food or feed after biological treatment. There are many examples of utilizing waste materials from plant material processed by canneries, there are many other types of waste that can be utilized. In many canneries, the organic from the processing system is combined with the other types of non usable wastes, such as hardware, glass, cans, nails etc. Food industry should also have to concentrate on waste avoidance as well as utilization of process wastes. All the combined efforts of waste minimization during the production process, environmentally friendly preservation of the product, and utilization of by products would substantially reduce the amount of waste, as well as boost the environmental aspect of food processing industry. This book basically deals with utilization of food industry wastes, ultra filtration in the recovery of food waste, recovery of fruit and vegetable wastes, recovery of protein, the screening of vegetable wastes, fat extraction, treatment of fatty effluents, recovery and utilization of protein, conversion of bone to edible products, utilization of waste in animal feeds, production of earthworm proteins, use of microbiological agents in upgrading waste for feed and food, underutilized proteins for beverages, coffee and tea wastes, utilization of food waste in pet food industry, etc. Readers, technical institution, food technologists, technocrats, existing industries and new entrepreneurs will find valuable material in this book. This book gives a complete detail on invaluable waste management concepts, utilization of by-products and the practical methods to implement them. This book deals on the techniques and methods for food processing wastage. Comprehensive in scope, the book provides solutions that are directly applicable to the daily waste management problems specific to the food processing industry. 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Download or read book Food Waste to Valuable Resources written by Rajesh Banu and published by Academic Press. This book was released on 2020-04-28 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis. Following its introduction, this book explores new valuable resource technologies, the bioeconomy, the technoeconomical evaluation of food-waste-based biorefineries, and the policies and regulations related to a food-waste-based economy. It is an ideal reference for researchers and industry professionals working in the areas of food waste valorization, food science and technology, food producers, policymakers and NGOs, environmental technologists, environmental engineers, and students studying environmental engineering, food science, and more. - Presents recent advances, trends and challenges related to food waste valorization - Contains invaluable knowledge on of food waste management, biorefineries, valuable specialty products and technoeconomic analysis - Highlights modern advances and applications of food waste bioresources in various products' recovery

Download or read book Handbook of Functional Dairy Products written by Colette Shortt and published by CRC Press. This book was released on 2003-11-24 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Functional Dairy Products reveals key advances in the field, explores the product development process, and identifies the market dynamics driving product innovation. Chapters examine specific ingredients and products, safety and technology issues, the impact of biotechnology, the regulatory environment, and the communication of health benefits. With an emphasis on the potential contribution of functional dairy products in the maintenance of health and prevention of disease, the book includes in-depth discussions of probiotics, dairy-derived carbohydrates and prebiotics, bioactive peptides, the immune modulating effects of dairy ingredients, the health effects of conjugated linoleic acid (CLA), and calcium and iron fortifi

Download or read book Dairy Industries written by and published by . This book was released on 1965-07 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: