Valorization of food processing by-products
ed. by M. Chandrasekaran
Bok Engelsk 20132
| Utgitt | Boca Raton, Fla. [u.a.] : CRC Press , c 20132
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| Omfang | XXVII, 808 S. : Ill., graph. Darst.
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| Opplysninger | "This book addresses the issues, potentials, and prospects of harnessing various types of food processing byproducts through valorization and effective commercial utilization. After reviewing the state of food processing byproducts, the text introduces the basic principles of food and biotechnologies for valorization before providing a detailed description of byproducts and wastes generated. It identifies the potential of the byproducts of each food industry for the production of biologicals of commercial significance, enzymes, pigments, flavors, functional ingredients, micronutrients, nutraceuticals, active pharmaceutical ingredients, phytochemicals, biofuel, and biomaterials"--Provided by publisher. - B
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| Emner | |
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