Food processing by products utilization (22 résultats)

Taschenbuch. Etat : Neu. Utilization of Bitter Orange Industrial Waste in Food Processing Field | Application of Food Processing Bitter Orange Waste in Bakery Products as a source of Protein and Natural Antioxidants | Gehad Elshenawi (u. a.) | Taschenbuch | 112 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783659496196 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

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Etat : New. About the EditorAnil Kumar Anal, is Associate Professor and Head of the Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, at the Asian Institute of Technology (AIT), ThailandFood Processing By-Products a.

Etat : New. Following an Introduction from the editor, the book begins with a chapter laying out the regulatory and legislative issues for food processing waste, including perspectives from the EU and the USA. This is essential background for understanding the context of the rest of the book. Series: IFST Advances in Food Science. Num Pages: 512 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 170. . . 2017. 1st Edition. Hardcover. . . . . …

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Buch. Etat : Neu. Neuware - Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve-and the challenges and opportunities they may face-by utilizing food processing by-products Food Processing By-Products and their Utilizationis the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilizationoffers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. - The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications - Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing - Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods - Part of the 'IFSTAdvances in Food Science' series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.…

Etat : New. Following an Introduction from the editor, the book begins with a chapter laying out the regulatory and legislative issues for food processing waste, including perspectives from the EU and the USA. This is essential background for understanding the context of the rest of the book. Series: IFST Advances in Food Science. Num Pages: 512 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 170. . . 2017. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland. …

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This work was designed to throw some lights on the chemical characteristics of bitter orange manufacturing wastes including flavedo layer and seeds. Therefore, both flavedo and seeds of fresh bitter orange fruits were individually separated. Chemical composition and some phytocompounds of both seeds and flavedo were estimated. Moreover, antioxidant power of flavedo extracts (water and ethanolic aqueous solutions) was determined. Physical and chemical properties of bitter orange seed oil were also studied. Defatted bitter orange seed flour was subjected to physicochemical testes including foam and whipping properties, water and oil holding capacity. In addition, possibility of utilization of dried flavedo powder and its extracts as natural antioxidant as well defatted seed flour in the field of backing process (biscuit and balady bread) were also performed. The obtained results revealed that 80% ethanolic extract had high antioxidant properties. Bitter orange seed oil had chemical and physical properties close to corn oil. Also, the seed flour could be used at 2.5% to supplement the balady bread as a plant protein without any drawback in the organoleptic properties.…

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