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Book Cover
E-book

Title The economic utilisation of food co-products / [edited by] Abbas Kazmi, Peter Shuttleworth
Published [Cambridge] : Royal Society of Chemistry, 2013

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Description 1 online resource
Series RSC green chemistry
RSC green chemistry series.
Contents Fig1; fig1; fig1; fig1; fig1; fig1; fig1; fig1; fig1; fig1; fig1; fig1; fig1; fig1; _s_h_o_w_13_; fig2; fig2; fig2; fig2; fig2; fig2; fig2; fig2; fig2; fig2; fig2; fig2; fig2; fig2; fig3; fig3; fig3; fig3; fig3; fig3; fig3; fig3; fig3; fig3; fig3; fig3; fig4; fig4; fig4; fig4; fig4; fig4; fig4; fig4; fig4; fig4; fig4; fig4; fig5; fig5; fig5; fig5; fig5; fig5; fig5; fig5; fig5; fig5; fig5; fig5; fig6; fig6; fig6; fig6; fig6; fig6; fig6; fig6; fig6; fig6; fig7; fig7; fig7; fig7; fig7; fig7; fig7; fig7; fig7; fig7; fig8; fig8; fig8; fig8; fig8; fig8; fig8; fig8; fig8; fig8; _s_h_o_w_55_; fig9
Fig9fig9; fig9; fig9; fig9; fig10; fig10; fig11; fig11; fig10; fig10; fig11; fig11; fig10; fig10; fig11; fig11; fig12; fig12; fig12; fig12; fig12; fig12; sch1; sch1; sch1; sch1; fig13; fig13; fig13; fig13; fig13; fig13; fig14; fig14; fig14; fig14; fig14; fig14; fig15; fig15; fig15; fig15; fig15; fig15; fig16; fig16; fig16; fig16; fig16; fig16; fig17; fig17; fig17; fig17; fig18; fig18; fig18; fig18; fig19; fig19; fig20; fig20; fig22; fig22; fig21; fig21; fig23; fig23; fig24; fig24; fig25; fig25; fig26; fig26; fig28; fig28; fig27; fig27; fig29; fig29; fig30; fig30; sch2; sch2; sch3; sch3; sch4
Sch4sch5; sch5; sch6; sch6; sch7; sch7; sch8; sch8; sch9; sch9; sch10; sch10; sch11; sch11; sch12; sch12; sch13; sch13; sch14; sch14; sch15; sch15; sch16; sch16; sch17; sch17; sch18; sch18; sch19; sch19; sch20; sch20; sch21; sch21; sch22; sch22
Summary 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
Notes Includes index
English
Online resource; title from title details screen (Royal Society of Chemistry, viewed October 24, 2013)
Subject Green chemistry.
Biomass energy.
Waste products as fuel.
Chemistry.
Waste management.
SCIENCE -- Chemistry -- Industrial & Technical.
TECHNOLOGY & ENGINEERING -- Chemical & Biochemical.
Biomass energy.
Green chemistry.
Waste products as fuel.
Form Electronic book
Author Kazmi, Abbas, editor
Shuttleworth, Peter, editor
ISBN 9781849737326
1849737320