Valorization of Food Processing By-ProductsM. Chandrasekaran Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the s |
Contents
| 3 | |
Chapter 2 Current StateoftheArt of Food Processing ByProducts | 35 |
Chapter 3 Regulatory Issues and Concerns of Valorization of Food Processing ByProducts | 63 |
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activity agricultural alcohol amino acids anaerobic anaerobic digestion animal feed antioxidant applications Aspergillus bacteria bagasse bakery beverages bioactive biodiesel bioethanol biofuel biogas biological biomass Bioresource Technology Biotechnology bread cake carbohydrate carbon carotenoids cassava cells cellulose cereal chemical chitin chitosan citric acid cocoa coffee commercial components composition compounds concentration contain CSFR dairy dietary fiber environmental enzymatic enzymes ethanol extraction fatty acids fermentation process fish flavor food industry food processing food processing by-products food processing industries food processing wastes food waste fruit glucose husk hydrolysis India Journal juice lactic acid Lactobacillus landfills lignin lipase lipids major meat medium methods microbial Microbiology microorganisms milk molasses nutrients nutritional organic acids peel peptides phenolic pomace potato potential protease protein raw materials recovery recycling residues rice seed solid waste spices starch substrate sugar sugarcane tion utilization valorization value-added vegetable vitamins waste management wastewater wheat bran whey yeast