The Economic Utilisation of Food Co-Products (RSC Green Chemistry Books, nr. 24)Editat de Abbas Kazmi, Peter Shuttleworth
en Limba Engleză Hardback – 09 Oct 2013
The world’s population is predicted to reach 9 billion by 2050 and this will increase food demand to levels never seen before. This will mean a significant increase in food co-products which are regarded as a waste or have low-value applications. These co-products are a resource which can be utilised for the production of value-added chemicals and materials. For example orange peels contain a high concentration of 'Pectins' which when extracted can be used as gelling agents in the food industry. This book focuses on key areas of the food market such as cereals, oils, fruit and vegetables, dairy, meat and marine products internationally. The book discusses hot processing technologies such as microwave pyrolysis, fermentation and supercritical CO2 extraction.
Green Chemistry and the biorefinery; International food waste policy; Advanced Processing Technologies; Microwave Pyrolysis; Biochemical conversion of food waste; Anaerobic digestion; Case Studies; Uses of waste: Starch; High value applications of Used Cooking Oil; Materials from Rapeseed and Sunflower meal and cake
Project Manager of Sustoil, a project led by the Green Chemistry Centre of Excellence based at the University of York, UK, from 2008-2010. CSIC, Spain