ENGLISH

The Economic Utilisation of Food Co-Products

By Andrzej Stankiewicz , James H Clark , George A Kraus , Abbas Kazmi , Peter Shuttleworth , Lucy Nattrass , Vitaliy Budarin , Enzo Montoneri , Lorenzo Herrero-Davila , Antoine Rouilly

Book information

Publisher
Royal Society of Chemistry
Year
2013
ISBN
1849736154, 9781849736152
Language
english
Format
PDF
Filesize
6 MB (6185656 bytes)
Series
RSC Green Chemistry
Pages
246\200
Time added
2013-12-13 01:34:09

Description

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.

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