The Economic Utilisation of Food Co-Products by Abbas Kazmi, Hardcover | Barnes & Noble
The Economic Utilisation of Food Co-Products

The Economic Utilisation of Food Co-Products

by Abbas Kazmi
     
 

As the world’s population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept.

Overview

As the world’s population continues to grow so does the demand for food, and in consequence the amount of material left over from food production. No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept.

This book presents a general overview of the current situation, with perspectives from within the food industry and policy makers in the introductory chapters. These are followed by five chapters exploring modern advanced processing techniques. Further chapters are dedicated to separate food groups, including cereals, oils, rice and fish, exploring the potential for making the best use of the co-products generated.

Many of the processing technologies discussed will be familiar to students and practitioners of green chemistry, but the book goes further in presenting examples and case studies, written by active workers in the field from across the globe. Food technicians and process engineers will be amongst the researchers in academia and industry and postgraduate students this book is aimed for.

Editorial Reviews

Green Process Synth DOI 10.1515/gps-2014-0006 ; 3: 185 - Laura Kollau
Most of the chapters are written clearly and with passion

An advantage of is that every chapter starts with quite an elaborate introduction, combining many useful knowledge.

This book is particularly a good start for students or professionals who just started in this field and want to learn a variety of topics to get a good perspective.

Current Green Chemistry - György Keglevich
The target readership includes practitioners of green chemistry, process engineers, food chemists and technicians both in academia and industry. A considerable part of the book may form the basis of MSc and PhD courses.

Product Details

ISBN-13:
9781849736152
Publisher:
Royal Society of Chemistry, The
Publication date:
10/31/2013
Series:
RSC Green Chemistry Series, #24
Pages:
246
Product dimensions:
6.20(w) x 9.30(h) x 0.70(d)

Meet the Author

Project Manager of Sustoil, a project led by the Green Chemistry Centre of Excellence based at the University of York, UK, from 2008-2010.

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 and Director of the Green Chemistry Centre of Excellence, The University of York, UK. He has led the green chemistry movement in Europe for the last 15 years and was the first scientific editor of the journal Green Chemistry and is Editor-in-chief of the RSC Green Chemistry book series.

CSIC, Spain

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