Economic Utilisation of Food Co-Products PDF ePub eBook

Books Info:

Economic Utilisation of Food Co-Products free pdf 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.

About Abbas Clark

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 James H Clark is Professor of Chemistry at the University of York, Director of the Green Chemistry Centre of Excellence, and a Director of the Biorenewables Development Centre, UK. He has been at the forefront of green chemistry worldwide for nearly 20 years.

Details Book

Author : Abbas Clark
Publisher : Royal Society of Chemistry
Data Published : 31 July 2013
ISBN : 1849736154
EAN : 9781849736152
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 400 pages
Age + : 15 years
Language : English
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