Download or read book Sugar and Sugar Derivatives Changing Consumer Preferences written by Narendra Mohan and published by Springer Nature. This book was released on 2020-12-24 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugarcane enjoys a prominent position among agro-industrial crops and is commercially grown in 115 tropical and subtropical countries around the world. However, fluctuations in sugar prices have forced the sugarcane industry worldwide to broaden its revenue base by moving from single-commodity manufacturing to a range of value-added products. Utilizing the by-products in an innovative manner to create value-added products is the new course of action for sugar-producing countries. For many years sugarcane was regarded as a single-product crop, i.e., only useful for producing sugar. Its actual potential is now increasingly being recognised by the industry and there is a growing trend toward the manufacturing of allied products from sugarcane. Therefore, the focus is now on the establishment of sugar-agro-industry complexes, processing not just sugar but a range of other products. This book provides a comprehensive overview of sugarcane not only as a source of sweetening agents but also for many other uses, including as a source of bio-energy. It also explores the trend of sugar consumption and suggests practices to curb the consumption of sugar products in order to tackle obesity and reduce public health costs. The book underscores the need to diversify sugarcane and highlights means of doing so, while also addressing various innovations and technologies being developed in connection with sugar, sugar derivatives, and sugar industry by-products for sustainable utilization in the sugar-agro industry. Accordingly, it offers a valuable resource for professionals and R&D units in the sugar industry, and for students of agronomy and related fields.

Download or read book The Complete Book on Sugarcane Processing and By Products of Molasses with Analysis of Sugar Syrup and Molasses written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2011-10-01 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugarcane grows in all tropical and subtropical countries. Sucrose as a commercial product is produced in many forms worldwide. Sugar was first manufactured from sugarcane in India, and its manufacture has spread from there throughout the world. The manufacture of sugar for human consumption has been characterized from time immemorial by the transformation of the collected juice of sugar bearing plants, after some kind of purification of the juice, to a concentrated solid or semi solid product that could be packed, kept in containers and which had a high degree of keep ability. The efficiency with which juice can be extracted from the cane is limited by the technology used. Sugarcane processing is focused on the production of cane sugar (sucrose) from sugarcane. The yield of sugar & Jaggery from sugar cane depends mostly on the quality of the cane and the efficiency of the extraction of juice. Other products of the processing include bagasse, molasses, and filter cake. Sugarcane is known to be a heavy consumer of synthetic fertilizers, irrigation water, micronutrients and organic carbon. Molasses is produced in two forms: inedible for humans (blackstrap) or as edible syrup. Blackstrap molasses is used primarily as an animal feed additive but also is used to produce ethanol, compressed yeast, citric acid, and rum. Edible molasses syrups are often blended with maple syrup, invert sugars, or corn syrup. Cleanliness is vital to the whole process of sugar manufacturing. The biological software is an important biotechnical input in sugarcane cultivation. The use of these products will encourage organic farming and sustainable agriculture. The book comprehensively deals with the manufacture of sugar from sugarcane and its by-products (Ethyl Alcohol, Ethyl Acetate, Acetic Anhydride, By Product of Alcohol, Press mud and Sugar Alcohols), together with the description of machinery, analysis of sugar syrup, molasses and many more. Some of the fundamentals of the book are improvement of sugar cane cultivation, manufacture of Gur (Jaggery), cane sugar refining: decolourization with absorbent, crystallization of juice, exhaustibility of molasses, colour of sugar cane juice, analysis of the syrup, massecuites and molasses bagasse and its uses, microprocessor based electronic instrumentation and control system for modernisation of the sugar industry, etc. Research scholars, professional students, scientists, new entrepreneurs, sugar technologists and present manufacturers will find valuable educational material and wider knowledge of the subject in this book. Comprehensive in scope, the book provides solutions that are directly applicable to the manufacturing technology of sugar from sugarcane plant. 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Download or read book The Handbook of Polyhydroxyalkanoates written by Martin Koller and published by CRC Press. This book was released on 2020-10-19 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second volume of the "Handbook of Polyhydroxyalkanoates (PHA): Kinetics, Bioengineering and Industrial Aspects" focusses on thermodynamic and mathematical considerations of PHA biosynthesis, bioengineering aspects regarding bioreactor design and downstream processing for PHA recovery from microbial biomass. It covers microbial mixed culture processes and includes a strong industry-focused section with chapters on the economics of PHA production, industrial-scale PHA production from sucrose, next generation industrial biotechnology approaches for PHA production based on novel robust production strains, and holistic techno-economic and sustainability considerations on PHA manufacturing. Aimed at professionals and graduate students in Polymer (plastic) industry, wastewater treatment plants, food industry, biodiesel industry, this book Provides an insight into microbial thermodynamics to reveal the central domain governing in PHA formation, both aerobically and anaerobically. Includes systematic overview of mathematical modelling approaches, starting from low-structured and formal kinetic models until modern tools like metabolic models, cybernetic models and so forth Discusses challenges during scale up of PHA production processes and on development of non-sterile processes and contamination-resistant strains Presents a holistic picture of the current state of PHA research by mixed cultures Reviews the industry-related point of view about current and future trends in PHA production and processing

Download or read book Sugarcane based Biofuels and Bioproducts written by Ian O'Hara and published by John Wiley & Sons. This book was released on 2016-05-16 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugarcane has garnered much interest for its potential as a viable renewable energy crop. While the use of sugar juice for ethanol production has been in practice for years, a new focus on using the fibrous co-product known as bagasse for producing renewable fuels and bio-based chemicals is growing in interest. The success of these efforts, and the development of new varieties of energy canes, could greatly increase the use of sugarcane and sugarcane biomass for fuels while enhancing industry sustainability and competitiveness. Sugarcane-Based Biofuels and Bioproducts examines the development of a suite of established and developing biofuels and other renewable products derived from sugarcane and sugarcane-based co-products, such as bagasse. Chapters provide broad-ranging coverage of sugarcane biology, biotechnological advances, and breakthroughs in production and processing techniques. This text brings together essential information regarding the development and utilization of new fuels and bioproducts derived from sugarcane. Authored by experts in the field, Sugarcane-Based Biofuels and Bioproducts is an invaluable resource for researchers studying biofuels, sugarcane, and plant biotechnology as well as sugar and biofuels industry personnel.

Download or read book The Handbook of Polyhydroxyalkanoates Three Volume Set written by Martin Koller and published by CRC Press. This book was released on 2020-11-06 with total page 1416 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Polyhydroxyalkanoates (PHA) focusses on and addresses varying facets of PHA biosynthesis and processing, spread across three volumes. The first volume discusses feedstock aspects, enzymology, metabolism and genetic engineering of PHA biosynthesis. It addresses better understanding the mechanisms of PHA biosynthesis in scientific terms and profiting from this understanding in order to enhance PHA biosynthesis in bio-technological terms and in terms of PHA microstructure. It further discusses making PHA competitive for outperforming established petrol-based plastics on industrial scale and obstacles for market penetration of PHA. This second volume focusses on thermodynamic and mathematical considerations of PHA biosynthesis, bioengineering aspects regarding bioreactor design and downstream processing for PHA recovery from microbial biomass. It covers microbial mixed culture processes and includes a strong industry-focused section with chapters on the economics of PHA production, industrial-scale PHA production from sucrose, next generation industrial biotechnology approaches for PHA production based on novel robust production strains, and holistic techno-economic and sustainability considerations on PHA manufacturing. Third volume is on the production of functionalized PHA bio-polyesters, the post-synthetic modification of PHA, processing and additive manufacturing of PHA, development and properties of PHA-based (bio)composites and blends, the market potential of PHA and follow-up materials, different bulk- and niche applications of PHA, and the fate and use of spent PHA items. Divided into fourteen chapters, it describes functionalized PHA and PHA modification, processing and their application including degradation of spent PHA-based products and fate of these bio-polyesters during compositing and other disposal strategies. Aimed at professionals and graduate students in Polymer (plastic) industry, wastewater treatment plants, food industry, biodiesel industry, this set: Presents comprehensive and holistic consideration of these microbial bioplastics in the volumes. Enables reader to learn about microbiological, enzymatic, genetic, synthetic biology, and metabolic aspects of PHA biosynthesis based on the latest scientific discoveries. Discusses design and operate a PHA production plant. Strong focus on post-synthetic modification, preparation of functional PHA and follow-up products, and PHA processing. Covers all related engineering considerations

Download or read book Cane Sugar Handbook written by James C. P. Chen and published by John Wiley & Sons. This book was released on 1993-12-16 with total page 1120 pages. Available in PDF, EPUB and Kindle. Book excerpt: In print for over a century, it is the definitive guide to cane sugar processing, treatment and analysis. This edition expands coverage of new developments during the past decade--specialty sugars, plant maintenance, automation, computer control systems and the latest in instrumental analysis for the sugar industry.

Download or read book Modern Technology Of Oils Fats Its Derivatives 2nd Revised Edition written by NIIR Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2013-02-05 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisite reactions of fat and fatty acids are also included in the later chapter. It also focuses majorly in fractionation of fat and fatty acids, solidification, homogenization and emulsification, extraction of fats and oils from the various sources, detail application in paints, varnishes, and related products is also included. It also provides accessible, concentrated information on the composition, properties, and uses of the oils derived as the major product followed by modifications of these oils that are commercially available by means of refining, bleaching and deodorization unit with detailed manufacturing process, flow diagram and other related information of important oils, fats and their derivatives. Special content on machinery equipment photographs along with supplier details has also been included. We hope that this book turns out to be considerate to all the entrepreneurs, technocrats, food technologists and others linked with this industry. 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Download or read book Handbook of Research on Food Science and Technology written by Monica Lizeth Chavez-Gonzalez and published by CRC Press. This book was released on 2019-01-15 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.

Download or read book Handbook of Research on Food Science and Technology written by Monica Chavez-Gonzalez and published by CRC Press. This book was released on 2021-03-11 with total page 915 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Download or read book Paints Pigments Varnishes and Enamels Technology Handbook with Process Formulations 2nd Revised Edition written by NIIR Board of Consultants and Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2016-10-01 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of paints, varnishes and enamels for decoration is nearly as old as human culture itself. These are widely used in homes as well as in industry because painted surfaces are attractive and easy to keep clean. Paint is generally made up of a pigment. It is a chemical material, which alters the color of reflected or transmitted light due to wavelength-selective absorption. Varnish is a transparent, hard, protective finish or film primarily used in wood finishing but also for other materials. Varnish is traditionally a combination of a drying oil, a resin, and a thinner or solvent. The technology of paints, varnishes and enamels is changing rapidly and becoming more complex each day. The paint industry is an important segment of the chemical industry. Enamel paint is paint that air dries to a hard, usually glossy, finish, used for coating surfaces that are outdoors or otherwise subject to wear or variations in temperature. The Indian paint industry has seen a gradual shift in the preferences of people from the traditional whitewash to higher quality paints like emulsions and enamel paints with improvement in lifestyle. India is the second largest consumer of paint in Asia. Over the past few years, the Indian paint market has substantially grown and caught the attention of many major players. The market for paints in India is expected to grow at 1.5 times to 2 times GDP growth rate in the coming years. In terms of volumes, pigments demand is expected to reach 4.4 million tonnes. Due to increased Government funding for infrastructure, demand for paints both in industrial and decorative segment is set to rise, thereby rendering Indian paint industry to be poised for further growth. This handbook is designed for use by everyone engaged in the paints, pigments, varnishes and enamels industry. It provides all the information of the various formulae and processes of paints, pigments, varnishes and enamels. The major content of the book are paint testing, color in paint, maintenance paints, emulsion paints, exterior or interior paints, exterior or interior multicolor paints, exterior swimming pool paints and enamels, interior ceiling paints, metal paints, marine paints, enamel paints, interior fire- retardant paints, interior gloss paints, paint formulation, manufacture of natural copal varnishes, floor paints and enamels, varnishes, lacquers and floor finishes, white pigments, colored pigments, pigment dispersion etc. The book contains addresses of plant & machinery suppliers with their Photographs. It will be a standard reference book for professionals, entrepreneurs, those studying and researching in this important area and others interested in the field of paints, pigments, varnishes and enamels technology. 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Download or read book The Complete Book on Emulsifiers with Uses Formulae and Processes 2nd Revised Edition written by NPCS Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2014-01-01 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifier is an organic compound that encompasses in the same molecule two dissimilar structural groups e.g. water soluble and a water insoluble moiety. It is the ingredient which binds the water and oil in a cream or lotion together permanently. The composition, solubility properties, location and relative sizes of these dissimilar groups in relation to the overall molecular configuration determine the surface activity of a compound. Emulsifiers are classified on the basis of their hydrophilic or solubilizing groups in to four categories anionic, non ionic, cationics and amphoterics. Emulsifier is utilized in various industries; agriculture, building and construction, elastomers & plastics, food & beverages, industrial cleaning, leather, metals, paper, textiles paints & protective coatings etc. An emulsion is an ideal formulation for the administration. The emulsion form allows uniform application of a small amount of active ingredient on the surface of the skin. Some of the important emulsions in different field are pharmaceutical emulsions, rosin & rubber emulsion, textile emulsions, pesticide emulsions, food emulsions, emulsion in paint industry, emulsion in polish industry, leather & paper treatment emulsions etc. Various cosmetics creams, such as moisturizers, contain emulsifiers. Lighter, less greasy feeling creams are oil in water emulsions; heavier creams used to treat rough skin are water in oil emulsions, with oil as the main ingredient. Liquid soaps, toothpastes and other body care products also contain emulsifiers. Emulsifiers have the ability to optimize the concentration of certain nutrients in an emulsion. For example, in hair conditioners, some conditioning agents can damage hair if not properly diluted in the solution. Emulsifiers are among the most frequently used types of food additives. Emulsifiers can help to make a food appealing. Emulsifiers have a big effect on the structure and texture of many foods. Increasing demand for low fat food among health conscious consumers is gradually driving the market for emulsifiers. Besides stabilizing emulsions, emulsifiers derived from non hydrogenated fats help in maintaining sensory characteristics of food such as texture, flavor, and taste that are often lost due to fat reduction. This characteristic of making healthier products similar in taste to fat containing versions has enabled emulsifiers in gaining widespread acceptance in the market. The global food industry is also witnessing increase in demand for multipurpose emulsifiers that perform functions of both stabilization and emulsification. Some of the fundamentals of the book are characteristics and application of emulsifiers, wetting and detergent structures in emulsifier, effect of surfactant on the properties of solutions, wetting characteristics of emulsifiers, formulated emulsifiers, non surfactant functional additives, inert fillers, functional surfactant additives, uses of emulsifiers, household and personal products, industrial uses of emulsifier, anionic surfactants, non ionic surfactants, cationic, amphoteric and enzyme, alkylolamides, vinylarene polymers, alkyl sulfates, ethoxylation processes, application of emulsifiers, etc. The present book contains manufacturing processes of various types of emulsifiers which have applications in different industries. This is a resourceful book for scientists, technologists, entrepreneurs and ingredients suppliers. 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Download or read book Handbook of Polymernanocomposites Processing Performance and Application written by Jitendra K. Pandey and published by Springer Science & Business Media. This book was released on 2014-01-02 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume A of Handbook of Polymer Nanocomposites deals with Layered Silicates. In some 20 chapters the preparation, architecture, characterisation, properties and application of polymer nanocomposites are discussed by experts in their respective fields

Download or read book The Complete Book on Spices Condiments with Cultivation Processing Uses 2nd Revised Edition written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2006-04-01 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: The term spices and condiments applies to such natural plant or vegetable products and mixtures thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods beverages like soups. The great mystery and beauty of spices is their use, blending and ability to change and enhance the character of food. Spices and condiments have a special significance in various ways in human life because of its specific flavours, taste, and aroma. Spices and condiments play an important role in the national economies of several spice producing, importing and exporting countries. India is one of the major spice producing and exporting countries. Most of the spices and herbs have active principles in them and development of these through pharmacological and preclinical and clinical screening would mean expansion of considerable opportunities for successful commercialization of the product. Spices can be used to create these health promoting products. The active components in the spices phthalides, polyacetylenes, phenolic acids, flavanoids, coumarines, triterpenoids, serols and monoterpenes are powerful tools for promoting physical and emotional wellness. India has been playing a major role in producing and exporting various perennial spices like cardamoms, pepper, vanilla, clove, nutmeg and cinnamon over a wide range of suitable climatic situations. To produce good quality spice products, attention is required not only during cultivation but also at the time of harvesting, processing and storing. Not as large as in the days when, next to gold, spices were considered most worth the risk of life and money. The trade is still extensive and the oriental demand is as large as ever. Some of the fundamentals of the book are definition of spices and condiments nomenclature or classification of spices and condiments, Indian central spices and cashew nut committee, origin, properties and uses of spices, forms, functions and applications of spices, trends in the world of spices, yield and nutrient uptake by some spice crops grown in sodic soil, tissue culture and in vitro conservation of spices, in vitro responses of piper species on activated charcoal supplemented media, soil agro climatic planning for sustainable spices production, potentials of biotechnology in the improvement of spice crops, medicinal applications of spices and herbs, medicinal properties and uses of seed spices, effect of soil solarization on chillies, spice oil and oleoresin from fresh/dry spices etc. The present book contains cultivation, processing and uses of various spices and condiments, which are well known for their multiple uses in every house all over world. The book is an invaluable resource for new entrepreneurs, agriculturists, agriculture universities and technocrats. 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Download or read book Herbal Cosmetics Handbook 3rd Revised Edition written by H Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2015-04-09 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cosmetics have been in utilization for more than thousands years. More commonly known as make- up, it includes a host of skin products like foundation, lip colors etc. The international market for skincare and color cosmetics surpassed a sale of 53 billion dollars in 2002. The quantity and number of latest products brought to market both nationally and internationally continues to develop at a fast pace. Cosmetic chemists all the time are looking for attractive and striking material that enhances skin's appearance and healthiness. A huge collection of compounds is required to supply these products. The newest edition of the Cosmetics Toiletries and Fragrance Association (CTFA) Dictionary displays more than 10,000 raw materials and the list continues to increase with every year hundreds of new ingredients being added. The cosmetic chemistry has encompasses a vast area of study and one such is Herbal Cosmetics. Herbal cosmetics are the product of cosmetic chemistry, a science that combines the skills of specialists in chemistry, physics, biology, medicine and herbs. Since cosmetics are applied mostly to the skin, hair and nails, a brief description of the anatomy of these is desirable. Herbal cosmetic major users are girls and women who are very much peculiar about their skin type and requirement. Synthetic cosmetic being harsh and prone to more side- effects, herbal cosmetic is quickly replacing it and gaining a lot of popularity. As a result it has created an enormous market for itself both domestic as well as export market. Herbal Cosmetics Handbook has been featured as best seller. The book contains formulae, manufacturing processes of different herbal cosmetics like cosmetics for skin, nails, hair etc. It also covers analysis method of cosmetics, toxicity and test method. Some of the chapters of the book are: Classification of cosmetics Economic aspects, Cosmetic Emulsions, Cosmetics for the skin, Cosmetic Creams, Lubricating or Emollient Creams-Night Creams, Skin Protective and Hand Creams, Vanishing Creams-Foundation Creams, Liquid Creams, Cosmetic Lotions, Hand Lotions, Skin Toning Lotions-Skin Fresheners, Astringent Lotions, Hair Tonics and many more. The book will render useful purpose for new entrepreneurs, technologists, professionals, researchers and for those who want to extend their knowledge in the said field.

Download or read book Food Processing By Products and their Utilization written by Anil Kumar Anal and published by John Wiley & Sons. This book was released on 2017-11-13 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Download or read book Handbook of Industrial Chemistry and Biotechnology written by James A. Kent and published by Springer. This book was released on 2017-08-01 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: This widely respected and frequently consulted reference work provides a wealth of information and guidance on industrial chemistry and biotechnology. Industries covered span the spectrum from salt and soda ash to advanced dyes chemistry, the nuclear industry, the rapidly evolving biotechnology industry, and, most recently, electrochemical energy storage devices and fuel cell science and technology. Other topics of surpassing interest to the world at large are covered in chapters on fertilizers and food production, pesticide manufacture and use, and the principles of sustainable chemical practice, referred to as green chemistry. Finally, considerable space and attention in the Handbook are devoted to the subjects of safety and emergency preparedness. It is worth noting that virtually all of the chapters are written by individuals who are embedded in the industries whereof they write so knowledgeably.

Download or read book The Complete Technology Book on Textile Spinning Weaving Finishing and Printing 3rd Revised Edition written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2017-09-09 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Textile industry is one of the few basic industries, which is characterised as a necessary component of human life. One may classify it as a more glamorous industry, but whatever it is, it provides with the basic requirement called clothes. Spinning is the process of converting cotton or manmade fibre into yarn to be used for weaving and knitting. Weaving is a method of textile production in which two distinct sets of yarns or threads are interlaced at right angles to form a fabric or cloth. Finishing refers to the processes that convert the woven or knitted cloth into a usable material. Printing is the process of applying colour to fabric in definite patterns or designs. The textile industry occupies an important position in the total volume of merchandise trade across countries. Developing countries account for little over two-third of world exports in textiles and clothing. It is the second largest employer after agriculture, providing employment to over 45 million people directly and 60 million people indirectly. The future for the textile industry looks promising, buoyed by both strong domestic consumption as well as export demand. This book is based on the latest technology involved in textile industry, which describes the processes available at the spinning and fabric forming stages coupled with the complexities of the finishing and colouration processes to the production of wide ranges of products. The major contents of the book are dyeing of textile materials, principles of spinning, process preparatory to spinning, principles of weaving, textile chemicals, yarn preparation, weaving and woven fabrics, knitting and knit fabrics, nonconventional fabrics, cellulosics, mixed fibers, printing compositions, printing processes, transfer dyes, transfer inks etc. It describes the manufacturing processes and photographs of plant & machinery with supplier’s contact details. It will be a standard reference book for professionals, entrepreneurs, textile mill owners, those studying and researching in this important area and others interested in the field of textile industry. 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