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

ISBN 10: 1849736154 / ISBN 13: 9781849736152

Published by Royal Society of Chemistry, 2013

About this Item

Like New.

Seller Inventory # ERICA77518497361546

Bibliographic Details

• Title: The Economic Utilisation of Food Co-Products (RSC Green Chemistry)
• Publisher: Royal Society of Chemistry
• Publication Date: 2013
• Language: English
• ISBN 10: 1849736154
• ISBN 13: 9781849736152
• Binding: Hardcover
• Condition: Like New
• Book Type: book

About this title

Synopsis

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.

About the Authors

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

CSIC, Spain