Integrated Processing Technologies for Food and Agricultural By-Products

Integrated Processing Technologies for Food and Agricultural By-Products presents current technologies for improving crop value, consumer health and agricultural resource-efficiency using specific agricultural and food processing by-products to improve value, health and resource-efficiency. The book is organized by agricultural crop, focusing on crops with maximum economic impact. Each chapter describes technologies for the value-added processing of by-products which can be integrated into current food production systems. Improving food and agricultural production efficiencies to feed our globally expanding population is one of the most critical challenges of our time. 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 non-food products, chemicals and energy resources will be key in enabling a transition to a more sustainable food system. Provides production-through-processing coverage of key agricultural crops for thorough understanding and translational inspirationDescribes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability Highlights conversions accomplished through physical, biological, chemical or thermal methods and demonstrates with examples of associated technologies INDICE: 1. Tomato2. Grape3. Blueberry and Cranberry4. Pomegranate5. Citrus6. Leafy Vegetables7. Onion and Garlic8. Carrot9. Sugar Beet10. Olive11. Almond12. Walnut13. Rice14. Wheat15. Corn16. Soy

• ISBN: 978-0-12-814138-0
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 480
• Fecha Publicación: 01/07/2019
• Nº Volúmenes: 1
• Idioma: Inglés