Integrated processing technologies for food and agricultural by-products

✍ Scribed by Pan, Zhongli; Zhang, Ruihong; Zicari, Steven

• Publisher: Academic Press
• Year: 2019
• Tongue: English
• Leaves: 443
• Category: Library

✦ Synopsis

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike.  Read more...

Abstract: Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike

✦ Table of Contents

Content: Section 1: Cereals and soybeans: 1. Wheat / Youjie Xu, Xiuzhi S. Sun and Donghai Wang --
2. Rice / Ragab Khir and Zhongli Pan --
3. Corn / Zhenhua Ruan, Xiaoqing Wang, Yan Liu and Wei Liao --
4. Soybean / Varsha Gaonkar and Kurt A. Rosentrater. Section 2: Fruits: 5. Tomato / Hamed M. El Mashad, Liming Zhao, Ruihong Zhang and Zhongli Pan --
6. Grapes / Chandrasekar Venkitasamy, Liming Zhao, Ruihong Zhang and Zhongli Pan --
7. Blueberry and cranberry / Giovana Bonat Celli and Alisson Pacheco Kovalesk --
8. Pomegranate / Chandrasekar Venkitasamy, Liming Zhao, Ruihong Zhang and Zhongli Pan --
9. Citrus / Yike Chen, Tyler J. Barzee, Ruihong Zhang and Zhongli Pan. Section 3: Vegetables and root crops: 10. Leafy vegetables / Natthiporn Aramrueang, Suvaluk Asavasanti and Aphinya Khanunthong --
11. Onion and garlic / Hamed M. El Mashad, Ruihong Zhang and Zhongli Pan --
12. Carrots / Tyler J. Barzee, Hamed M. El- Mashad, Ruihong Zhang and Zhongli Pan --
13. Sugar beet / Steven Zicari, Ruihong Zhang and Stephen Kaffka. Section 4: Olives, tree nuts, and coffee: 14. Olive / Rebecca Milczarek, Douglas Larson, Yao Olive Li, Ivana Sedej and Selina Wang --
15. Almonds / Guangwei Huang and Karen Lapsley --
16. Walnuts / Ragab Khir and Zhongli Pan --
17. Coffee / Adriana S. Franca and Leandro S. Oliveira.

✦ Subjects

Food -- Quality -- Technological innovations.;Agricultural innovations.