03635nam a22005295i 4500 978-3-031-48143-7 DE-He213 20251030111736.0 cr nn 008mamaa 240321s2024 sz | s |||| 0|eng d 9783031481437 978-3-031-48143-7 10.1007/978-3-031-48143-7 doi TX341-641 TDCT bicssc TEC012000 bisacsh TDCT thema Value Added Products From Food Waste [electronic resource] / edited by Elsa Cherian, Baskar Gurunathan. 1st ed. 2024. Cham : Springer Nature Switzerland : Imprint: Springer, 2024. X, 292 p. 40 illus., 39 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Introduction -- Waste utilization from Dairy Industry -- Waste utilization from cereals -- Waste utilization from Fruits and Vegetables -- Waste utilization from meat, poultry and fish.-Conversion of food waste into biofuel and electricity. The rapid increase in industrial processes for the preparation and processing of various food products have resulted in the creation of large quantities of waste. These food wastes contain large amounts of nutrients which can be further converted into useful products, making byproduct technology increasingly important. Byproducts produced from various agro-based industries like cereals, fruits, vegetable processing, fish, meat and poultry can be converted into beneficial products. For instance, cereal and legume processing produces large quantities of wastes which can result in environmental problems affecting air, soil and water quality. These wastes can be efficiently utilized and converted into value added products such as bioethanol, butanol, biohydrogen, biogas, biocoal, industrially treasured enzymes, biofertilizer, proteins and organic acids. Value Added Products From Food Waste covers waste management techniques utilized for managing raw materials in the food industry in an efficient way, recovering and reusing waste or neutralizing unwanted components. Chapters focus on the latest technologies and efficient management systems in all areas of food processing that make this process economical and minimize the hazards caused by the deposition of waste. From the dairy industry to cereals to fruits and vegetables to fish, each aspect of the food industry is examined with an eye for how to utilize food waste, transforming these wastes into value added products. Food science. 65012 Food Microbiology. 65137 Food Science. 65012 Food Microbiology. 69436 Food Engineering. 69616 Cherian, Elsa. editor. edt http://id.loc.gov/vocabulary/relators/edt 73647 Gurunathan, Baskar. editor. edt http://id.loc.gov/vocabulary/relators/edt 73648 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031481420 Printed edition: 9783031481444 Printed edition: 9783031481451 https://doi.org/10.1007/978-3-031-48143-7 ZDB-2-SBL ZDB-2-SXB 58540 58540