Value-Addition in Agri-Food Industry Waste Through Enzyme Technology PDF Download

Author: Mohammed Kuddus
Publisher: Elsevier
ISBN: 0323915752
Category : Science
Languages : en
Pages : 392

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Book Description
Value Addition in Agri-Food Industry Waste through Enzyme Technology, Volume Three explores advances in the production of high value-added products from agri-food industry waste/residues using enzyme technology. Waste materials used in hydrogen production are categorized as agricultural waste, municipal waste, industrial waste, and other hazardous wastes. The book explores advances in value-addition to waste materials and includes utilization of industrial, agricultural and municipal waste for its bioconversion using enzyme technology. This book assembles the novel sources and technologies involved in value-added products formation from specific waste materials, making it an essential reference to professionals, scientists, and academics in agri-food and related industries. Provides biotechnological tools used in valorizing waste for the agri-food industry Presents novel and eco-friendly alternative processes to produce value added products by food waste utilization Discusses valuable molecules from agriculture and food industry residues as a future sustainable solution to improve public health and protect the environment

Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0323903762
Category : Science
Languages : en
Pages : 540

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Book Description
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a microbial biotechnological lens Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Author: S. Roussos
Publisher: Springer Science & Business Media
ISBN: 9401706611
Category : Technology & Engineering
Languages : en
Pages : 641

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Book Description
G.HAINNAUX Departement Milieu et Activites Agricoles, Centre ORSTOM, 911 Avenue d' Agropolis, B.P. 5045, 34032 Montpellier Cedex , France. Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world. The study of this technique was largely neglected in the past in European and Western countries and there is now a high demand for SSF, meaning in food, environment, agricultural, phannaceutical and many other biotechnological applications. It gives me satisfaction to note that the importance of this technique was realised at my department way back in 1975 since then, our team has put concentrated efforts on developing this technique. xvii Foreword Advances in Solid State Fermentation Foreword M. PUYGRENIER Agropolis Valorisation, Avenue d' Agropolis, 34394 Montpellier Cedex 5, France. On the name of the Scientific Community, I would like to express the wish that this International Symposium on SSF should be successful. Solid State Fermentation is part of biotechnology research. It consists on seeding solid culture medium with bacteria or fungi (filamentous or higher) and on producing, in this medium (solid components and exudates) metabolites and high value products. In fact, this process is very old. In older industries such the food and agricultural, this technique has been extensively used. An example of this is the production of pork sausages and Roquefort cheese. Pharmaceutical industry could make extensive use of SSF in the production of secondary metabolites of many kinds and development in this direction is soon expected.

Author: Gurpreet S. Dhillon
Publisher: Academic Press
ISBN: 012802612X
Category : Technology & Engineering
Languages : en
Pages : 352

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Book Description
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

Author: Shyama Prasad Saha
Publisher: Springer Nature
ISBN: 3031580257
Category :
Languages : en
Pages : 420

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Book Description

Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0323903770
Category : Science
Languages : en
Pages : 278

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Book Description
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

Author: Elsa Cherian
Publisher: Springer Nature
ISBN: 3031481437
Category :
Languages : en
Pages : 293

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Book Description

Author: Benjamin K. Simpson
Publisher: John Wiley & Sons
ISBN: 1119383978
Category : Technology & Engineering
Languages : en
Pages : 738

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Book Description
Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.

Author: Satinder Kaur Brar
Publisher:
ISBN: 9781629489865
Category : Business & Economics
Languages : en
Pages : 229

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Book Description
A sustainable feedstock supply is one of the primordial issues for the transition towards the bio-based economy. Therefore, the resource base needs to be identified from the perspective of supply and demand. The exploitable biomass is of a highly heterogeneous origin, either derived from specially grown crops or from crop residues of food and feed production, forestry residues and marine flora. Municipal waste, manure and animal products and industrial wastes also need to be considered as potential resources for bio-based products and services. In this regard, enzymes are known to play a pivotal role not only at the stage of production of these value-added products, but also as an important component of value-added products from different alternative biomasses. Therefore, enzymes become an important factor as value-added products and for value-added products. The use of enzymes holds great potential value for industries in many sectors, including energy, organic chemicals, polymers, fabrics and healthcare products. In general, an enzyme based bio-economy offers many benefits and opportunities. For more information please check out our website for the full book description.

Author: Francisco J. Barba
Publisher: CRC Press
ISBN: 1000546845
Category : Science
Languages : en
Pages : 368

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Book Description
Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.