| The Economic Utilisation of Food Co-Products: Rsc Contributor(s): |
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ISBN: 1849736154 ISBN-13: 9781849736152 Publisher: Royal Society of Chemistry OUR PRICE: $186.20 Product Type: Hardcover - Other Formats Published: October 2013 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Environmental - General - Science | Chemistry - Industrial & Technical |
| Dewey: 660.6 |
| Series: RSC Green Chemistry Books |
| Physical Information: 0.71" H x 6.48" W x 9.29" (1.13 lbs) 234 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Kazmi, Abbas: - Project Manager of Sustoil, a project led by the Green Chemistry Centre of Excellence based at the University of York, UK, from 2008-2010.Shuttleworth, Peter: - CSIC, Spain |