The Economic Utilisation of Food Co-Products (Green Chemistry Series)

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9781849736152: The Economic Utilisation of Food Co-Products (Green Chemistry Series)
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As the world’s population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept.


This book presents a general overview of the current situation, with perspectives from within the food industry and policy makers in the introductory chapters. These are followed by five chapters exploring modern advanced processing techniques. Further chapters are dedicated to separate food groups, including cereals, oils, rice and fish, exploring the potential for making the best use of the co-products generated.


Many of the processing technologies discussed will be familiar to students and practitioners of green chemistry, but the book goes further in presenting examples and case studies, written by active workers in the field from across the globe. Food technicians and process engineers will be amongst the researchers in academia and industry and postgraduate students this book is aimed for.

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The world's population is predicted to reach 9 billion by 2050 and this will increase food demand to levels never seen before. This will mean a significant increase in food co-products which are regarded as a waste or have low-value applications. These co-products are a resource which can be utilised for the production of value-added chemicals and materials. For example orange peels contain a high concentration of 'Pectins' which when extracted can be used as gelling agents in the food industry. This book focuses on key areas of the food market such as cereals, oils, fruit and vegetables, dairy, meat and marine products internationally. The book discusses hot processing technologies such as microwave pyrolysis, fermentation and supercritical CO2 extraction.

About the Author:

Project Manager of Sustoil, a project led by the Green Chemistry Centre of Excellence based at the University of York, UK, from 2008-2010.

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Book Description Royal Society Of Chemistry, United Kingdom, 2013. Hardback. Condition: New. Language: English. Brand new Book. As the world's population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept. This book presents a general overview of the current situation, with perspectives from within the food industry and policy makers in the introductory chapters. These are followed by five chapters exploring modern advanced processing techniques. Further chapters are dedicated to separate food groups, including cereals, oils, rice and fish, exploring the potential for making the best use of the co-products generated. Many of the processing technologies discussed will be familiar to students and practitioners of green chemistry, but the book goes further in presenting examples and case studies, written by active workers in the field from across the globe. Food technicians and process engineers will be amongst the researchers in academia and industry and postgraduate students this book is aimed for. Seller Inventory # AAC9781849736152

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Book Description Royal Society Of Chemistry, United Kingdom, 2013. Hardback. Condition: New. Language: English. Brand new Book. As the world's population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept. This book presents a general overview of the current situation, with perspectives from within the food industry and policy makers in the introductory chapters. These are followed by five chapters exploring modern advanced processing techniques. Further chapters are dedicated to separate food groups, including cereals, oils, rice and fish, exploring the potential for making the best use of the co-products generated. Many of the processing technologies discussed will be familiar to students and practitioners of green chemistry, but the book goes further in presenting examples and case studies, written by active workers in the field from across the globe. Food technicians and process engineers will be amongst the researchers in academia and industry and postgraduate students this book is aimed for. Seller Inventory # AAC9781849736152

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