Bordiga, PhD Valorization of Wine Making By-Products

Erscheinungsjahr 2015
ISBN: 978-1-4822-5534-8
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 383 Seiten

Vine cultivation and the wine making process generate a significant number of waste by-products. including pruning, stem, pomace and seeds, carbon dioxide, and wastewater. Efficient utilization of food processing by-products represents challenges for the profitability of the food industry. Efforts need to be made to optimize the technology to minimize by-product waste. This book provides a comprehensive overview of wine making by-products and their potential utilization, presenting a number of value adding technologies for the valorization of those products.

Zielgruppe

Companies, research institutions, and universities active in the areas of sustainable food processing, waste management, and product development including functional foods and nutraceuticals.

Autoren/Hrsg.

Bordiga, PhD, Matteo

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Umwelttechnik | Umwelttechnologie Umwelttechnik

Inhaltsverzeichnis

Introduction to the Book. Wine Making Process. Wine Making By-Products. Technological Aspects of By-Product Utilization. Regulatory and Legislative Issues for Food Processing Waste. Environmental Issues. Marketing Potential. Future Perspectives and Opportunities.

Über Autor(innen)

In 2010 Matteo Bordiga received his PhD in Food Science from the Università del Piemonte Orientale, Novara, Italy. He received his MS in Chemistry and Pharmaceutical Technologies Food Science also from the Università del Piemonte. Currently Dr. Bordiga is working on a postdoctoral research contract in wine aroma analysis for the same university.