| Description |
1 online resource (x, 444 pages) |
| Contents |
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 |
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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 |
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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 |
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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 |
| Summary |
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 |
| Notes |
Online resource; title from digital title page (viewed on August 12, 2019) |
| Subject |
Food -- Quality -- Technological innovations
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Agricultural innovations.
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Agricultural innovations
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| Form |
Electronic book
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| Author |
Pan, Zhongli, editor
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Zhang, Ruihong, editor
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Zicari, Steven, editor
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| ISBN |
9780128141397 |
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0128141395 |
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