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Integrated Processing Technologies for Food and Agricultural By-Products
Presents current technologies for improving crop value, consumer health and agricultural resource-efficiency using agricultural and food processing by-products
Zhongli Pan (Edited by), Ruihong Zhang (Edited by), Steven Zicari (Edited by)
9780128141380, Elsevier Science
Paperback, published 13 July 2019
452 pages
23.4 x 19 x 2.8 cm, 0.91 kg
Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike.
1. Wheat 2. Rice 3. Corn 4. Soybean 5. Tomato 6. Grape 7. Blueberry and Cranberry 8. Pomegranate 9. Citrus 10. Leafy Vegetables 11. Onion and Garlic 12. Carrot 13. Sugar Beet 14. Olive 15. Almond 16. Walnut 17. Coffee
Subject Areas: Food & beverage technology [TDCT], Agriculture & related industries [KNAC]
