The Economic Utilisation of Food Co-Products

ISBN: 1849736154

Category: Technical

Tag: Science/Engineering


Posted on 2013-12-14. By anonymous.

Description


The Economic Utilisation of Food Co-Products (RSC Green Chemistry) by Abbas Kazmi, Peter Shuttleworth, James H Clark and George A Kraus
English | 2013 | ISBN: 1849736154 | ISBN-13: 9781849736152 | 246 pages | PDF | 5,9 MB

The world’s population is predicted to reach 9 billion by 2050 and this will increase food demand to levels never seen before. This will mean a significant increase in food co-products which are regarded as a waste or have low-value applications.

These co-products are a resource which can be utilised for the production of value-added chemicals and materials. For example orange peels contain a high concentration of 'Pectins' which when extracted can be used as gelling agents in the food industry. This book focuses on key areas of the food market such as cereals, oils, fruit and vegetables, dairy, meat and marine products internationally. The book discusses hot processing technologies such as microwave pyrolysis, fermentation and supercritical CO2 extraction.

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