Utilization of By-Products and Treatment of Waste in the Food Industry / Edition 1

by Vasso Oreopoulou, Winfried Russ

Overview

The single-most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food prod- tion, distribution, and preparation call for increased emphasis on hygienic practices at all levels and for increased research in food safety in order to ensure a safer global food supply. The ISEKI Food book series is a collection of volumes where various aspects of food safety and environmental issues are introduced and reviewed by scientists speci- izing in the field. In all of the books a special emphasis was placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior-level undergraduate students as well as professionals and researchers int- ested in food safety and environmental issues applicable to food safety. The idea and planning of the books originates from two working groups in the European thematic network; ‘‘ISEKI Food’’ is an acronym for ‘‘Integrating Safety and Environmental Knowledge Into Food Studies. ’’ Participants in the ISEKI Food network come from 29 countries in Europe and most of the institutes and universities involved with food science education at the university level are represented. Some international companies and nonteaching institutions also have participated in the program. The ISEKI Food network is coordinated by Professor Cristina Silva at the Catholic Univ- sity of Portugal, College of Biotechnology (Escola) in Porto.

Product Details

ISBN-13:	9781441941343
Publisher:	Springer US
Publication date:	09/08/2011
Series:	Integrating Food Science and Engineering Knowledge Into the Food Chain , #3
Edition description:	2007
Pages:	316
Product dimensions:	6.10(w) x 9.25(h) x 0.03(d)

Table of Contents

Waste Related to the Food Industry: A Challenge in Material Loops.- to Food Waste Treament: The 14001 Standards.- Basic Unit Operations in Wastewater Treatment.- Anaerobic Digestion of Organic Residues and Wastes.- Fundamentals and Applications of Anaerobic Digestion For Sustainable Treatment of Food Industry Wastewater.- Fermentation of Distiller's Wash in a Biogas Plant.- Brewery and Winery Wastewater Treatment: Some Focal Points of Design and Operation.- Olive Mill Wastewater Treatment.- Anaerobic Degradation of Animal By-Products.- Utilization of Whey.- Utilization of Plant By-Products for the Recovery of Proteins, Dietary Fibers, Antioxidants, and Colorants.- Utilization of By-Products in the Fish Industry.- Examples of Special Case Studies in Different Branches.- Incineration of Solid Food Waste: A Project About Spent Grain.- Composting of Food and Agricultural Wastes.