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Green Chemistry Series
The Economic Utilisation of Food Co-Products
Edited by
Peter Shuttleworth
Peter Shuttleworth
CSIC, Spain
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Hardback ISBN:
978-1-84973-615-2
PDF ISBN:
978-1-84973-732-6
Special Collection:
2013 ebook collection
,
ECCC Environmental eBooks 1968-2022
,
2011-2015 food science subject collection
Series:
Green Chemistry
No. of Pages:
246
Publication date:
09 Oct 2013
Book Chapter
CHAPTER 6: Food Waste and Catering Waste; Focus on Valorisation of Used Cooking Oil and Recovered Triglycerides
By
Lorenzo Herrero Dávila
Lorenzo Herrero Dávila
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-
Published:09 Oct 2013
-
Special Collection: 2013 ebook collection , ECCC Environmental eBooks 1968-2022 , 2011-2015 food science subject collectionSeries: Green Chemistry
Page range:
130 - 184
Citation
L. Herrero Dávila, in The Economic Utilisation of Food Co-Products, ed. A. Kazmi and P. Shuttleworth, The Royal Society of Chemistry, 2013, pp. 130-184.
Download citation file:
The issue of food waste is becoming increasingly relevant for various reasons, resource efficiency is currently scoring high in industrial and political agendas all around the world, due mainly to the sustainability of wasting unnecessary natural resources in food production as well as due to the potential for these of food waste as a raw material for the renewable production of fuels and chemicals.
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