Galanakis Food Waste Recovery

Processing Technologies and Industrial Techniques
1. Auflage 2015
ISBN: 978-0-12-800419-7
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 412 Seiten

Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. - Presents a holistic methodology (the so-called '5-Stages Universal Recovery Process') and a general approach (the so-called 'Universal Recovery Strategy') to ensure optimized management of the available technologies and recapture of different high added-value compounds from any waste source - Includes characteristics, safety and cost issues of conventional and emerging technologies, the benefits of their application in industry, and commercialized applications of real market products - Demonstrates all aspects of the recovery process such as preservation of the substrate, yield optimization, preservation of functionality of the target compounds during processing, and more

Autoren/Hrsg.

Galanakis, Charis M.

Leseproben

List of Contributors
Carlos Alvarez,     Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland Violaine Athès-Dutour,     Génie et Microbiologie des Procédés Alimentaires, INRA/AgroParisTech, Paris, France Francisco J. Barba,     Department of Nutrition and Food Chemistry, Faculty of Pharmacy, Universitat de València, Valencia, Spain Lorenzo Bertin,     Department of Civil, Chemical, Environmental and Materials Engineering (DICAM), University of Bologna, Bologna, Italy Chiranjib Bhattacharjee,     Department of Chemical Engineering, Jadavpur University, Kolkata, West Bengal, India Sangita Bhattacharjee,     Department of Chemical Engineering, Heritage Institute of Technology, Kolkata, West Bengal, India Silvia Alvarez Blanco,     Department of Chemical and Nuclear Engineering, Universitat Politècnica de València, Valencia, Spain Mladen Brncic,     Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Camelia Bucatariu,     Rural Infrastructure and Agro-Industry Division (AGS), Food and Agriculture Organization of the United Nations (FAO), Italy Alfredo Cassano,     Institute on Membrane Technology-Consiglio Nazionale delle Ricerche, University of Calabria, Rende Cosenza, Italy Sudip Chakraborty,     Institute on Membrane Technology, University of Calabria, ITM-CNR, Rende, Italy Smain Chemat,     Division Santé Centre de Recherches Scientifique et Technique en Analyses Physico-Chimiques (C.R.A.P.C.), Bon-Ismail, Algeria Patrick J. Cullen,     School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland; University of New South Wales, Sydney, Australia Isabel C.N. Debien,     LASEFI/DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, São Paulo, Brazil Maria Dolores del Castillo,     Food Bioscience Group, Institute of Food Science Research (CSIC-UAM), Madrid, Spain Qian Deng,     Milne Fruit Products Inc., Prosser, Washington, USA Stella Despoudi,     School of Business and Economics, Loughborough University, Loughborough, UK Dimitar Angelov Dimitrov,     LADEC Ltd., Plovdiv, Bulgaria Herminia Domínguez,     Department of Chemical Engineering, University of Vigo, Pontevedra, Spain Elena Falqué,     Department of Analytical Chemistry, University of Vigo, Pontevedra, Spain Milad Fathi,     Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran Dario Frascari,     Department of Civil, Chemical, Environmental and Materials Engineering (DICAM), University of Bologna, Bologna, Italy Charis M. Galanakis,     Department of Research & Innovation, Galanakis Laboratories, Chania, Greece Lia Noemi Gerschenson,     Industry Department, Natural and Exact Sciences School (FCEN), Buenos Aires University (UBA), Buenos Aires, Argentina; National Scientific and Technical Research Council of Argentina (CONICET), Buenos Aires, Argentina Adem Gharsallaoui,     BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Bourg en Bresse, France Tamara Dapcevic Hadnadev,     Institute of Food Technology, University of Novi Sad, Novi Sad, Vojvodina, Serbia Ching Lik Hii,     Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, Malaysia Henry Jaeger,     Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria Seid Mahdi Jafari,     Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran Paula Jauregi,     Department of Food and Nutritional Sciences, University of Reading, Reading, UK Canan Kartal,     Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey Attila Kovács,     Faculty of Agricultural and Food Sciences, Institute of Biosystems Engineering, University of West Hungary, Hungary Dimitris P. Makris,     School of Environment, University of the Aegean, Lemnos, Greece Ioanna Mandala,     Department of Food Science & Human Nutrition, Agricultural University of Athens, Food Process Engineering Laboratory, Athens, Greece Nuria Martinez-Saez,     Food Bioscience Group, Institute of Food Science Research (CSIC-UAM), Madrid, Spain Maria Angela de Almeida Meireles,     LASEFI/DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, São Paulo, Brazil N.N. Misra,     School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland Vassiliki S. Mitropoulou,     Business Consultant, Athens, Greece Marwen Moussa,     Génie et Microbiologie des Procédés Alimentaires, INRA/AgroParisTech, Paris, France Anne Maria Mullen,     Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland Arijit Nath,     Department of Chemical Engineering, Jadavpur University, Kolkata, West Bengal, India Semih Otles,     Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey Ivan Nedelchev Panchev,     Department of Physics, University of Food Technologies, Plovdiv, Bulgaria Maria Papageorgiou,     Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki (ATEITh), Kentriki Makedonia, Greece Paola Pittia,     Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy Milica Pojic,     Institute of Food Technology, University of Novi Sad, Novi Sad, Vojvodina, Serbia Juliana M. Prado,     Centro de Ciências da Natureza (CCN), UFSCar (Federal University of São Carlos), Buri, Brazil Krishnamurthy Nagendra Prasad,     Chemical Engineering Discipline, School of Engineering, Monash University of Malaysia, Malaysia Eduardo Puértolas,     Food Research Division, AZTI-Tecnalia, Bizkaia, Spain Francisco Amador Riera Rodriguez,     Chemical Engineering and Environmental Technology Department, University of Oviedo, Oviedo, Spain Julia Schmidt,     Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria Isabelle Souchon,     Génie et Microbiologie des Procédés Alimentaires, INRA/AgroParisTech, Paris, France Halagur Bogegowda Sowbhagya,     Department of Plantation Products, Spices and Flavour Technology, CSIR – Central Food Technological Research Institute, Mysore, Karnataka, India Giorgia...