Cherian, Elsa. editor. edt http://id.loc.gov/vocabulary/relators/edt Gurunathan, Baskar. editor. edt http://id.loc.gov/vocabulary/relators/edt SpringerLink (Online service) text sz 2024 1st ed. 2024. monographic eng

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access X, 292 p. 40 illus., 39 illus. in color. online resource. 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. 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. edited by Elsa Cherian, Baskar Gurunathan. Food science Food Microbiology Food Science Food Microbiology Food Engineering TX341-641 9783031481437 https://doi.org/10.1007/978-3-031-48143-7 https://doi.org/10.1007/978-3-031-48143-7 240321 20251030111736.0 978-3-031-48143-7