Author: Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Food Processing Waste Conference. Proceedings ; 3
Author: Food Processing Waste Conference. Proceedings ; 4
Author: Food Processing Waste Conference. Proceedings ; 1991
Author: Food Processing Waste Conference Proceedings, September 1-2, 1987, Atlanta, Georgia
Author: Food Processing Waste and Utilization
Author: Sanju Bala DhullPublisher: CRC Press
ISBN: 1000774066
Category : Technology & Engineering
Languages : en
Pages : 455
Book Description
Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste. Key Features Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing waste Authors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.
Food Processing Waste Conference
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 400
Book Description
Food Processing Waste
Author: Georgia Tech Research InstitutePublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Proceedings, Food Processing Waste Conference
Author: Georgia Tech Research Institute. Environmental, Health, and Safety DivisionPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 450
Book Description
EPA-600/9
Author: Surimi and Surimi Seafood, Third Edition
Author: Jae W. ParkPublisher: CRC Press
ISBN: 143989857X
Category : Technology & Engineering
Languages : en
Pages : 668
Book Description
Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins. This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.