Innovative Uses of Agricultural Products & Byproducts

Erscheinungsjahr 2021
ISBN: 978-0-8412-3715-5
Verlag: American Chemical Society

Buch, Englisch, 179 Seiten, Format (B × H): 182 mm x 260 mm, Gewicht: 614 g

Reihe: ACS Symposium Series

This volume presents the latest and most promising research in obtaining novel products from the byproducts of agricultural processing and existing crops. Each chapter explores various ways that the food industry can utilize microorganisms and parts of agricultural plants that would ordinarily go to waste.

Previously scattered topics have been compiled into one comprehensive collection, including research on edible foods, such as vegetable oil, as well as byproducts, such as the inedible parts of the sorghum plant. This work is a valuable resource for agricultural and plant scientists, polymer and protein chemists, as well as food processors, both established companies and entrepreneurs.

Autoren/Hrsg.

Tunick, Michael H.

Liu, LinShu

Fachgebiete

• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften

Über Autor(innen)

Michael H. Tunick was a chemist and research chemist at the Eastern Regional Research Center of the U.S. Department of Agriculture for more than three decades. While at ERRC, his work focused on creating new dairy products-such as low-fat mozzarella cheese for the National School Lunch Program-and expanding marketability of existing products, including characterization of Hispanic cheese. He became an Assistant Clinical Professor in the Department of
Food and Hospitality Management at Drexel University upon retiring from the USDA in 2017. Tunick has co-authored over 130 publications, co-edited several books, and has co-chaired over 20 symposia in the ACS Division of Agricultural and Food Chemistry. He was named a Fellow of the ACS in 2011 and Oxford University
Press published his book "The Science of Cheese" in 2013.

LinShu Liu is Lead Scientist and Research Chemist at the Eastern Regional Research Center of the U.S. Department of Agriculture. Liu's research focuses on three areas: (1)

controlled release of biologically active substances for biomedical uses and for food protection and preservation; (2) new utilities of agricultural byproducts; and (3) the interplay of diet and human gut microbiota, and the subsequent effects on health and disease. Liu was born in China and obtained his Ms. Sc. In chemistry from South China Normal University in Guangzhou, China in 1982.He earned his Ph.D. in polymer chemistry from Kyoto University in Japan in 1990, and was a Postdoctoral
Associate with Prof. R. Langer at the Massachusetts Institute of Technology in Cambridge, MA from 1990-1992. Prior to joining the USDA in 2002, Liu worked with pharmaceutical industries in California. He is the author and co-author of 27 patents, 130 research articles in peer-reviewed journals, and 9
books.