The Economic Utilisation of Food Co-Products
As the world’s population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept.
This book presents a general overview of the current situation, with perspectives from within the food industry and policy makers in the introductory chapters. These are followed by five chapters exploring modern advanced processing techniques. Further chapters are dedicated to separate food groups, including cereals, oils, rice and fish, exploring the potential for making the best use of the co-products generated.
Many of the processing technologies discussed will be familiar to students and practitioners of green chemistry, but the book goes further in presenting examples and case studies, written by active workers in the field from across the globe. Food technicians and process engineers will be amongst the researchers in academia and industry and postgraduate students this book is aimed for.
The Economic Utilisation of Food Co-Products, The Royal Society of Chemistry, 2013.
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Table of contents
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CHAPTER 1: Green Chemistry and the Biorefineryp1-24ByAbbas KazmiAbbas KazmiSearch for other works by this author on:
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CHAPTER 2: Food Waste in the European Unionp25-37ByLucy NattrassLucy NattrassSearch for other works by this author on:
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CHAPTER 3: The Thermochemical Conversion of Biomass into High-Value Products: Microwave Pyrolysisp38-63ByPeter Shuttleworth;Peter ShuttleworthDepartamento de Física de PolímerosElastómeros y Aplicaciones Energéticas, Instituto de Ciencia y Tecnología de Polímeros, CSIC, Calle Juan de la Cierva 3, 28006 MadridSpain[email protected]Search for other works by this author on:Vitaly Budarin;Vitaly BudarinGreen Chemistry Centre of ExcellenceChemistry Department, University of York, Heslington, YorkUnited Kingdom, YO105DD[email protected]Search for other works by this author on:Mark GronnowMark GronnowGreen Chemistry Centre of ExcellenceChemistry Department, University of York, Heslington, YorkUnited Kingdom, YO105DD[email protected]Search for other works by this author on:
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CHAPTER 4: Food Wastes Conversion to Products for Use in Chemical and Environmental Technology, Material Science and Agriculturep64-109ByAntonio Arques;Antonio ArquesGrupo de Procesos de Oxidación AvanzadaDpto de Ingeniería Textil y Papelera, Universidad Politécnica de Valencia. Plaza Ferrándiz y Carbonell s/n, AlcoySpainSearch for other works by this author on:Luciano Carlos;Luciano CarlosInstituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA)Diag 113 y 64, La PlataArgentinaSearch for other works by this author on:Silvia TabassoSilvia TabassoSearch for other works by this author on:
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CHAPTER 5: Uses of Waste Starchp110-129ByPeter S. Shuttleworth;Peter S. ShuttleworthDepartamento de Física de PolímerosElastómeros y Aplicaciones Energéticas Instituto de Ciencia y Tecnología de Polímeros, CSIC, Calle Juan de la Cierva 3, 28006 MadridSpain[email protected]Search for other works by this author on:Nontipa SupanchaiyamatNontipa SupanchaiyamatGreen Chemistry Centre of ExcellenceChemistry Department, University of York, Heslington, YorkUnited Kingdom, YO105DDSearch for other works by this author on:
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CHAPTER 6: Food Waste and Catering Waste; Focus on Valorisation of Used Cooking Oil and Recovered Triglyceridesp130-184ByLorenzo Herrero DávilaLorenzo Herrero DávilaSearch for other works by this author on:
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CHAPTER 7: Industrial Use of Oil Cakes for Material Applicationsp185-214ByAntoine Rouilly;Antoine RouillyUniversité de Toulouse INP-ENSIACETLCA (Laboratoire de Chimie Agro-Industrielle), F-31030 ToulouseFranceSearch for other works by this author on:Carlos Vaca-GarciaCarlos Vaca-GarciaUniversité de Toulouse INP-ENSIACETLCA (Laboratoire de Chimie Agro-Industrielle), F-31030 ToulouseFranceSearch for other works by this author on:
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