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Integrated Processing Technologies for Food and Agricultural By-Products

  • ID: 4622014
  • Book
  • July 2019
  • Region: Global
  • 452 Pages
  • Elsevier Science and Technology
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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.

- Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration- Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail- Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

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1. Wheat

2. Rice

3. Corn

4. Soybean

5. Tomato

6. Grape

7. Blueberry and Cranberry

8. Pomegranate

9. Citrus

10. Leafy Vegetables

11. Onion and Garlic

12. Carrot

13. Sugar Beet

14. Olive

15. Almond

16. Walnut

17. Coffee

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Pan, Zhongli
Zhongli Pan is an adjunct Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis. Professor Pan studies infrared heating technologies for various food processes, including blanching, peeling, roasting, drying, disinfection, and disinfestation. He also works on improving the values of agricultural products and their components through new and improved postharvest and processing technologies; characterizing the physical, chemical, and rhetorical properties of agriculture and food products; and modeling and optimizing food processing for improved food quality and ensured food safety.
Zhang, Ruihong
Ruihong Zhang is a Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis. Professor Zhang studies the treatment of agricultural and food wastes for pollution prevention and resource utilization, as well as environmental quality control for animal and human environments. She also researches biological, physical, and chemical processing techniques for organic waste conversion and nutrient management and control of gaseous and particulate emissions from animal houses and food processing facilities.
Zicari, Steven
Steven Zicari is the Director of Engineering and R&D at California Safe Soil, LLC. His research is focused on integrated bioprocessing of food and agricultural byproduct streams for improved nutrient recovery, environmental sustainability, and economic valorization in the fertilizer, feed, and fuels markets.
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