Valorization of food processing by-products

Resource Information

The work Valorization of food processing by-products represents a distinct intellectual or artistic creation found in University of Missouri Libraries. This resource is a combination of several types including: Work, Language Material, Books.

Label

Valorization of food processing by-products

Statement of responsibility

edited by M. Chandrasekaran

Contributor

• Chandrasekaran, Margam

Editor

• Chandrasekaran, Margam

Subject

• Biotechnology
• Biotechnology
• Electronic books
• Electronic bookss
• Food Handling -- methods
• Food handling
• Food industry and trade -- By-products
• Food industry and trade -- Waste disposal
• Refuse and refuse disposal
• TECHNOLOGY & ENGINEERING -- Environmental | Waste Management
• Waste Management -- methods

Language

eng

Summary

"This book addresses the issues, potentials, and prospects of harnessing various types of food processing byproducts through valorization and effective commercial utilization. After reviewing the state of food processing byproducts, the text introduces the basic principles of food and biotechnologies for valorization before providing a detailed description of byproducts and wastes generated. It identifies the potential of the byproducts of each food industry for the production of biologicals of commercial significance, enzymes, pigments, flavors, functional ingredients, micronutrients, nutraceuticals, active pharmaceutical ingredients, phytochemicals, biofuel, and biomaterials"--Provided by publisher

Member of

• Fermented foods and beverages series

Cataloging source

N$T

Dewey number

363.72/8

Illustrations

illustrations

Index

index present

LC call number

TP373.8

Literary form

non fiction

Nature of contents

• dictionaries
• bibliography

NLM call number

WA 778

Series statement

Fermented foods and beverages series