東華大學圖書館 |

Food waste recovery = processing technologies and industrial techniques /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food waste recovery/ Charis M. Galanakis.
其他題名:	processing technologies and industrial techniques /
作者:	Galanakis, Charis Michael.
出版者:	Amsterdam :Academic Press, : c2015.,
面頁冊數:	1 online resource :col. ill.
內容註:	Cover; Title page; Copyright Page; Contents; List of Contributors; Preface; Section I -- Introduction; Chapter 1 -- Food waste management, valorization, and sustainability in the food industry; 1.1 -- Introduction; 1.2 -- Definitions of "food waste" and "food loss"; 1.3 --Quantities of lost and wasted food and impact on food and nutrition security; 1.4 -- Prospects; 1.5 -- Origin of food waste and food loss; 1.5.1 -- Distribution in the different production stages; 1.5.2 -- Distribution in transition and industrialized countries; 1.6 -- Managementand valorization strategies
內容註:	1.6.1 -- Policy in the European Union1.6.2 -- Policy in the United States; 1.7 -- Treatment of food waste; 1.7.1 -- Valorization as animal feed; 1.7.2 -- Landfilling; 1.7.3-- Biofuel conversion methods; 1.7.4 -- Composting and vermicomposting; 1.7.5 -- Recovery and valorization; 1.8 -- How food waste recovery improves sustainability of food systems; 1.8.1 -- Economic sustainability improvements; 1.8.2 -- Social, and environmental sustainability improvements; References; Chapter 2 -- Classification and target compounds; 2.1 -- Introduction; 2.2 -- Cereals; 2.2.1 -- Wheat straw; 2.2.2 -- Wheat mill fractions
內容註:	2.2.3 -- Rice mill fractions2.2.4 -- Oat mill fractions; 2.2.5 -- Barley mill fractions; 2.2.6 -- Barley malt; 2.3 -- Root and tubers; 2.3.1 -- Potato processing waste; 2.3.2 -- Cassava processing waste; 2.3.3 -- Sweet potato waste; 2.4 -- Oilcrops and pulses; 2.4.1 -- Pulses processing waste; 2.4.2 -- Oilseed processing waste; 2.4.3-- Recovery of pulses and oilseed by-products for nonfood application; 2.5 -- Fruit and vegetables; 2.6 -- Meat products; 2.6.1 -- Fifth quarter; 2.6.2 -- Higher value products from meat processing sources; 2.7 -- Fisheries by-products; 2.7.1 -- Applications; 2.8 -- Dairy products
內容註:	2.8.1 -- Dairy processing waste2.8.2 -- Whey as the most abundant dairy by-product; 2.8.3 -- Direct utilization of whey; 2.8.4 -- Indirect utilization of whey; References; Chapter 3 -- The universal recovery strategy; 3.1 -- Introduction; 3.2 -- Characteristics of target compounds; 3.2.1 -- Calculations; 3.2.2 -- Structural characteristicsof target macromolecules; 3.2.3 -- Structural characteristics of target micromolecules; 3.3 -- Substratemacro- and microstructure; 3.4 -- Selection of the appropriate solvent; 3.4.1 -- Compound solubility in different solvents
內容註:	3.4.2 -- Thermodynamic prediction for the preference of target compounds in different solvents3.5 -- Selection of the recovery stages; 3.6 -- Selection of the appropriate technologies; 3.6.1 -- Preparation of the material; 3.6.2 -- Removal of macromolecules; 3.6.3 -- Dissociation of molecular clusters and complexes; 3.6.4 -- Removal of co-extracted impurities; 3.6.5 -- Obtainment of the final product; References; Section II -- Conventional techniques; Chapter 4 -- Conventional macroscopic pretreatment; 4.1 -- Introduction; 4.2 -- Size reduction of solids; 4.2.1 -- Size reduction principles
內容註:	4.2.2 -- Equipment for size reduction of solids.
標題:	Food industry and trade - Waste minimization. -
電子資源:	http://www.sciencedirect.com/science/book/9780128003510click for full text
ISBN:	9780128004197

Food waste recovery = processing technologies and industrial techniques /
Galanakis, Charis Michael.

Food waste recoveryprocessing technologies and industrial techniques /[electronic resource] :Charis M. Galanakis. - Amsterdam :Academic Press,c2015. - 1 online resource :col. ill.

Includes bibliographical references and index.

Cover; Title page; Copyright Page; Contents; List of Contributors; Preface; Section I -- Introduction; Chapter 1 -- Food waste management, valorization, and sustainability in the food industry; 1.1 -- Introduction; 1.2 -- Definitions of "food waste" and "food loss"; 1.3 --Quantities of lost and wasted food and impact on food and nutrition security; 1.4 -- Prospects; 1.5 -- Origin of food waste and food loss; 1.5.1 -- Distribution in the different production stages; 1.5.2 -- Distribution in transition and industrialized countries; 1.6 -- Managementand valorization strategies

Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside thefood chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and comparesdifferent techniques to help you advance your research anddevelop new applications. Strong coverage of the differenttechnologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. Presents a holi.

ISBN: 9780128004197Subjects--Topical Terms:

916849
Food industry and trade
--Waste minimization.Index Terms--Genre/Form:

959526
Electronic books

LC Class. No.: TD899.F585

Dewey Class. No.: 664

Food waste recovery = processing technologies and industrial techniques /
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008 170118s2015 ne a ob 001 0 eng
020 $a 9780128004197
020 $a 0128004193
020 $a 0128003510 (electronic bk.)
020 $a 9780128003510 (electronic bk.)
035 $a (OCoLC)913829048 $z (OCoLC)914148151
035 $a 16000529
040 $a EBLCP $d DEBSZ $d YDXCP $d IDEBK $d CDX $d OPELS $d OCLCF $d KNOVL $d COO $d CQ
041 0 $a eng
050 4 $a TD899.F585
082 0 4 $a 664 $2 23
100 1 $a Galanakis, Charis Michael. $3 2198001
245 1 0 $a Food waste recovery $h [electronic resource] : $b processing technologies and industrial techniques / $c Charis M. Galanakis.
260 $a Amsterdam : $b Academic Press, $c c2015.
300 $a 1 online resource : $b col. ill.
504 $a Includes bibliographical references and index.
505 0 $a Cover; Title page; Copyright Page; Contents; List of Contributors; Preface; Section I -- Introduction; Chapter 1 -- Food waste management, valorization, and sustainability in the food industry; 1.1 -- Introduction; 1.2 -- Definitions of "food waste" and "food loss"; 1.3 --Quantities of lost and wasted food and impact on food and nutrition security; 1.4 -- Prospects; 1.5 -- Origin of food waste and food loss; 1.5.1 -- Distribution in the different production stages; 1.5.2 -- Distribution in transition and industrialized countries; 1.6 -- Managementand valorization strategies
505 8 $a 1.6.1 -- Policy in the European Union1.6.2 -- Policy in the United States; 1.7 -- Treatment of food waste; 1.7.1 -- Valorization as animal feed; 1.7.2 -- Landfilling; 1.7.3-- Biofuel conversion methods; 1.7.4 -- Composting and vermicomposting; 1.7.5 -- Recovery and valorization; 1.8 -- How food waste recovery improves sustainability of food systems; 1.8.1 -- Economic sustainability improvements; 1.8.2 -- Social, and environmental sustainability improvements; References; Chapter 2 -- Classification and target compounds; 2.1 -- Introduction; 2.2 -- Cereals; 2.2.1 -- Wheat straw; 2.2.2 -- Wheat mill fractions
505 8 $a 2.2.3 -- Rice mill fractions2.2.4 -- Oat mill fractions; 2.2.5 -- Barley mill fractions; 2.2.6 -- Barley malt; 2.3 -- Root and tubers; 2.3.1 -- Potato processing waste; 2.3.2 -- Cassava processing waste; 2.3.3 -- Sweet potato waste; 2.4 -- Oilcrops and pulses; 2.4.1 -- Pulses processing waste; 2.4.2 -- Oilseed processing waste; 2.4.3-- Recovery of pulses and oilseed by-products for nonfood application; 2.5 -- Fruit and vegetables; 2.6 -- Meat products; 2.6.1 -- Fifth quarter; 2.6.2 -- Higher value products from meat processing sources; 2.7 -- Fisheries by-products; 2.7.1 -- Applications; 2.8 -- Dairy products
505 8 $a 2.8.1 -- Dairy processing waste2.8.2 -- Whey as the most abundant dairy by-product; 2.8.3 -- Direct utilization of whey; 2.8.4 -- Indirect utilization of whey; References; Chapter 3 -- The universal recovery strategy; 3.1 -- Introduction; 3.2 -- Characteristics of target compounds; 3.2.1 -- Calculations; 3.2.2 -- Structural characteristicsof target macromolecules; 3.2.3 -- Structural characteristics of target micromolecules; 3.3 -- Substratemacro- and microstructure; 3.4 -- Selection of the appropriate solvent; 3.4.1 -- Compound solubility in different solvents
505 8 $a 3.4.2 -- Thermodynamic prediction for the preference of target compounds in different solvents3.5 -- Selection of the recovery stages; 3.6 -- Selection of the appropriate technologies; 3.6.1 -- Preparation of the material; 3.6.2 -- Removal of macromolecules; 3.6.3 -- Dissociation of molecular clusters and complexes; 3.6.4 -- Removal of co-extracted impurities; 3.6.5 -- Obtainment of the final product; References; Section II -- Conventional techniques; Chapter 4 -- Conventional macroscopic pretreatment; 4.1 -- Introduction; 4.2 -- Size reduction of solids; 4.2.1 -- Size reduction principles
505 8 $a 4.2.2 -- Equipment for size reduction of solids.
520 $a Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside thefood chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and comparesdifferent techniques to help you advance your research anddevelop new applications. Strong coverage of the differenttechnologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. Presents a holi.
650 0 $a Food industry and trade $x Waste minimization. $3 916849
650 0 $a Food industry and trade $x Production control. $3 2148248
650 0 $a Food industry and trade $x By-products. $3 916847
650 0 $a Food conservation. $3 594551
650 0 $a Food security. $3 1067184
650 4 $a Food $x Economic aspects. $3 943076
650 4 $a Refuse and refuse disposal. $3 654719
650 4 $a Waste (Economics) $3 747211
655 4 $a Electronic books $3 959526
856 4 0 $u http://www.sciencedirect.com/science/book/9780128003510 $z click for full text