The economic utilisation of food co-products:
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
[Cambridge]
Royal Society of Chemistry
2013
|
| Schriftenreihe: | RSC green chemistry series
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Includes index Online resource; title from title details screen (Royal Society of Chemistry, viewed Oct. 24, 2013) |
| Beschreibung: | 1 online resource |
| ISBN: | 1849736154 1849737320 9781849736152 9781849737326 |
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| 505 | 8 | |a 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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Datensatz im Suchindex
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| contents | 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 |
| ctrlnum | (OCoLC)861347296 (DE-599)BVBBV043035031 |
| dewey-full | 660.6 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 660 - Chemical engineering |
| dewey-raw | 660.6 |
| dewey-search | 660.6 |
| dewey-sort | 3660.6 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV043035031 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:15:35Z |
| institution | BVB |
| isbn | 1849736154 1849737320 9781849736152 9781849737326 |
| language | English |
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| spelling | The economic utilisation of food co-products [edited by] Abbas Kazmi, Peter Shuttleworth [Cambridge] Royal Society of Chemistry 2013 1 online resource txt rdacontent c rdamedia cr rdacarrier RSC green chemistry series Includes index Online resource; title from title details screen (Royal Society of Chemistry, viewed Oct. 24, 2013) 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 SCIENCE / Chemistry / Industrial & Technical bisacsh TECHNOLOGY & ENGINEERING / Chemical & Biochemical bisacsh Biomass energy fast Green chemistry fast Waste products as fuel fast Chemie Green chemistry Biomass energy Waste products as fuel Kazmi, Abbas edt Shuttleworth, Peter edt http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=706441 Aggregator Volltext |
| spellingShingle | The economic utilisation of food co-products 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 SCIENCE / Chemistry / Industrial & Technical bisacsh TECHNOLOGY & ENGINEERING / Chemical & Biochemical bisacsh Biomass energy fast Green chemistry fast Waste products as fuel fast Chemie Green chemistry Biomass energy Waste products as fuel |
| title | The economic utilisation of food co-products |
| title_auth | The economic utilisation of food co-products |
| title_exact_search | The economic utilisation of food co-products |
| title_full | The economic utilisation of food co-products [edited by] Abbas Kazmi, Peter Shuttleworth |
| title_fullStr | The economic utilisation of food co-products [edited by] Abbas Kazmi, Peter Shuttleworth |
| title_full_unstemmed | The economic utilisation of food co-products [edited by] Abbas Kazmi, Peter Shuttleworth |
| title_short | The economic utilisation of food co-products |
| title_sort | the economic utilisation of food co products |
| topic | SCIENCE / Chemistry / Industrial & Technical bisacsh TECHNOLOGY & ENGINEERING / Chemical & Biochemical bisacsh Biomass energy fast Green chemistry fast Waste products as fuel fast Chemie Green chemistry Biomass energy Waste products as fuel |
| topic_facet | SCIENCE / Chemistry / Industrial & Technical TECHNOLOGY & ENGINEERING / Chemical & Biochemical Biomass energy Green chemistry Waste products as fuel Chemie |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=706441 |
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