Download or read book Agro Industrial Wastes as Feedstock for Enzyme Production written by Gurpreet S. Dhillon and published by Academic Press. This book was released on 2016-08-25 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Agro-industrial Wastes as Feedstock for Enzyme Production: Apply and Exploit the Emerging and Valuable Use Options of Waste Biomass explores the current state-of-the-art bioprocesses in enzyme production using agro-industrial wastes with respect to their generation, current methods of disposal, the problems faced in terms of waste and regulation, and potential value-added protocols for these wastes. It surveys areas ripe for further inquiry as well as future trends in the field. Under each section, the individual chapters present up-to-date and in-depth information on bioprospecting of agro-industrial wastes to obtain enzymes of economic importance. This book covers research gaps, including valorization of fruit and vegetable by-product—a key contribution toward sustainability that makes the utmost use of agricultural produce while employing low-energy and cost-efficient bioprocesses. Written by experts in the field of enzyme technology, the book provides valuable information for academic researchers, graduate students, and industry scientists working in industrial-food microbiology, biotechnology, bioprocess technology, post-harvest technology, agriculture, waste management, and the food industry. - Addresses key opportunities and challenges in the emerging field of enzyme technology, with an emphasis on energy and bio-based industrial applications - Explores the current state of the art bioprocesses in enzyme production using fruit and vegetable wastes with respect to their generation, current methods of disposal, and problems faced in terms of waste and regulation - Presents in-depth information on bioprospecting of fruit and vegetable to obtain enzymes of economic importance - Delves into environmental concerns and economic considerations related to fruit and vegetable processing by-products

Download or read book Food Wastes and By products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Valorization of Agri Food Wastes and By Products written by Rajeev Bhat and published by Academic Press. This book was released on 2021-08-25 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt: Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. - Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization - Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies - Presents emerging technologies for the valorization of agri-food wastes and by-products - Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Download or read book Bioprocessing for Biomolecules Production written by Gustavo Molina and published by John Wiley & Sons. This book was released on 2020-01-21 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale. Bioprocessing for Biomolecules Production examines the current status of the use and limitation of biotechnology in different industrial sectors, prospects for development combined with advances in technology and investment, and intellectual and technical production around worldwide research. It also covers new regulatory bodies, laws and regulations, and more. Chapters look at biological and biotechnological processes in the food, pharmaceutical, and biofuel industries; research and production of microbial PUFAs; organic acids and their potential for industry; second and third generation biofuels; the fermentative production of beta-glucan; and extremophiles for hydrolytic enzymes productions. The book also looks at bioethanol production from fruit and vegetable wastes; bioprocessing of cassava stem to bioethanol using soaking in aqueous ammonia pretreatment; bioprospecting of microbes for bio-hydrogen production; and more. Provides up to date information about the advancements made on the production of important biotechnological ingredients Complete visualization of the general developments of world research around diverse products and ingredients of technological, economic, commercial and social importance Investigates the use and recovery of agro-industrial wastes in biotechnological processes Includes the latest updates from regulatory bodies for commercialization feasibility Offering new products and techniques for the industrial development and diversification of commercial products, Bioprocessing for Biomolecules Production is an important book for graduate students, professionals, and researchers involved in food technology, biotechnology; microbiology, bioengineering, biochemistry, and enzymology.

Download or read book Sustainable Bioconversion of Waste to Value Added Products written by Inamuddin and published by Springer Nature. This book was released on 2021-04-20 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited book discusses various processes of feedstocks bioconversion such as bioconversion of food waste, human manure, industrial waste, beverage waste, kitchen waste, organic waste, fruit and vegetable, poultry waste, solid waste, agro-industrial waste, cow dung, steroid, lignocellulosic residue, biomass, natural gas etc. Nowadays, the industrial revolution and urbanization have made human life comfortable. However, this requires excess usage of natural resources starting from food and food products, to energy resources, materials as well as chemicals. The excess use of natural resources for human comfort is expected to high fuel prices, decline natural resources as well as cause a huge hike in the cost of raw materials. These factors are pushing researchers to grow environmentally friendly processes and techniques based on inexpensive and sustainable feedstock to accomplish such worldwide targets. Bioconversion, otherwise called biotransformation, is the change of natural materials, for example, plant or animal waste, into usable items or energy sources by microorganisms. Bioconversion is an environmentally friendly benevolent choice to supplant the well-established chemical procedures utilized these days for the production of chemicals and fuels. A variety of alternatives advancements are being considered and are directly accessible to acquire diverse valuable end-products through bioprocesses. This book discusses in detail the process and techniques of bioconversion by focusing on the organic feedstock of animal and plant origin. It brings solutions to the bioconversion of various feedstock into value-added products.

Download or read book Root to Stalk Cooking written by Tara Duggan and published by Ten Speed Press. This book was released on 2013-08-13 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.

Download or read book The Zero Waste Chef written by Anne-Marie Bonneau and published by Penguin. This book was released on 2021-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: *SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.

Download or read book Solid Waste Management and Recycling written by Isa Baud and published by Springer Science & Business Media. This book was released on 2006-04-11 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is for practising professionals and academics working in urban planning and international development: international project staff, trainers, urban development researchers and teaching staff in universities and polytechnics. Solid Waste Management and Recycling is unique in that it: -utilizes an 'integrated solid waste management perspective' in its analysis; -provides embedded case study data; -deals with both formal and informal actors and institutional arrangements in solid waste management and recycling; -has chapters written by experts from the countries concerned (Kenya and India); -can be used in graduate-level courses in urban development, urban management and planning, and technical engineering courses for students, project staff, and technical students.

Download or read book Fruits and Vegetable Wastes written by Ramesh C. Ray and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that needs to be characterized to understand the nature of applications as raw materials and to propose an appropriate methodology for bioprocessing into value-added commodities. VFWs provide favorable conditions for the growth of microorganisms, and this opens up great opportunities for their use in fermentation processes. For example, VFWs can be used as a solid support, carbon, and nutrient source in fermentation for the production of a variety of value-added biocommodities such as enzymes, single-cell proteins, bioadsorbents, phenolic bioactive compounds, aroma and flavor compounds, and platform chemicals like lactic acid, bioethanol, and biobutanol. Researchers and academics in the area of environmental science and engineering, chemical engineering, biotechnology, life science, and food science and technology, undergraduate and graduate students, industry professionals, and policymakers will find this publication useful. Bioprocessing of agro-wastes is a recent technology for developing novel bioproducts. This book will also be of interest to the general public as a reference for all those interested in waste management.

Download or read book Handbook of Grape Processing By Products written by Charis M. Galanakis and published by Academic Press. This book was released on 2017-03-27 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. - Presents in-depth information on grape processing - Addresses the urgent need for sustainability within wineries - Reveals the opportunities of reutilizing processing by-products in profitable ways - Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products

Download or read book Fruits and Vegetable Wastes written by Ramesh C. Ray and published by Springer Nature. This book was released on 2022-11-16 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that needs to be characterized to understand the nature of applications as raw materials and to propose an appropriate methodology for bioprocessing into value-added commodities. VFWs provide favorable conditions for the growth of microorganisms, and this opens up great opportunities for their use in fermentation processes. For example, VFWs can be used as a solid support, carbon, and nutrient source in fermentation for the production of a variety of value-added biocommodities such as enzymes, single-cell proteins, bioadsorbents, phenolic bioactive compounds, aroma and flavor compounds, and platform chemicals like lactic acid, bioethanol, and biobutanol. Researchers and academics in the area of environmental science and engineering, chemical engineering, biotechnology, life science, and food science and technology, undergraduate and graduate students, industry professionals, and policymakers will find this publication useful. Bioprocessing of agro-wastes is a recent technology for developing novel bioproducts. This book will also be of interest to the general public as a reference for all those interested in waste management.

Download or read book Understanding and Measuring the Shelf Life of Food written by R. Steele and published by Woodhead Publishing. This book was released on 2004-05-10 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field

Download or read book Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security written by Management Association, Information Resources and published by IGI Global. This book was released on 2020-09-17 with total page 1318 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

Download or read book Processing of Fruits and Vegetables written by Khursheed Alam Khan and published by CRC Press. This book was released on 2019-05-13 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables

Download or read book Sustainable Production of Bioactive Pigments written by Wee Sim Choo and published by Frontiers Media SA. This book was released on 2021-05-24 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Earthworm Assisted Remediation of Effluents and Wastes written by Sartaj Ahmad Bhat and published by Springer Nature. This book was released on 2020-07-01 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides updated and comprehensive information on the effective functioning of earthworms used alone or in combination with other biological systems/microbes, as well as factors affecting the process and performance of vermiremediation under a range of conditions. It also compares earthworm assisted vermifiltration with other conventional biochemical methods. Presenting cutting-edge research on the earthworm assisted remediation of industrial and municipal effluents and sludges, along with its role in solid waste management (SWM), the book will benefit readers from the research community and industrial sector alike, familiarizing them with the latest remediation techniques for wastewater and different types of solid waste.

Download or read book Food Losses Sustainable Postharvest and Food Technologies written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-05-19 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products. Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment. - Thoroughly explores modern non-thermal technologies in postharvest treatment - Discusses the implications for postharvest technology research, policies and practices - Analyzes the potentiality and sustainability of already commercialized processes and products