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Books in Processing of agricultural products

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    • Integrated Processing Technologies for Food and Agricultural By-Products

      • 1st Edition
      • July 13, 2019
      • Zhongli Pan + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 4 1 3 8 0
      • eBook
        9 7 8 0 1 2 8 1 4 1 3 9 7
      Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike.

    • Rice Bran and Rice Bran Oil

      • 1st Edition
      • January 14, 2019
      • Ling-Zhi Cheong + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 8 2 8 2
      • eBook
        9 7 8 0 1 2 8 1 2 8 2 9 9
      Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2% oryzanol, tocotrienol, and phytosterols. In addition, the fatty acid composition is well balanced with mainly oleic acid and very little linolenic acid, which allows for versatile uses in frying, cooking, and in formulating oil blends for food uses, especially as a trans-free alternative. Many food industrial sectors are seeking possibilities to use RBO in their products from not only Asia and South America, but also Europe and North America. However, there are many processing, analytical, and nutritional considerations that must be documented in one resource. This volume is perfect for those interested in understanding the many emerging potential uses for this alternative oil. Written by a team of experts from academia and industry, this book is the first of its kind. In addition, it provides an overview of related rice bran products and their development, including: • Rice bran protein• Rice dietary fiber• Dietary rice bran/meal• Rice husk/ash applications• Paddy straw applications• Valued added products, including rice bran wax

    • Bioethanol Production from Food Crops

      • 1st Edition
      • August 20, 2018
      • Ramesh C. Ray + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 3 7 6 6 6
      • eBook
        9 7 8 0 1 2 8 1 3 7 6 7 3
      Bioethanol Production from Food Crops: Sustainable Sources, Interventions and Challenges comprehensively covers the global scenario of ethanol production from both food and non-food crops and other sources. The book guides readers through the balancing of the debate on food vs. fuel, giving important insights into resource management and the environmental and economic impact of this balance between demands. Sections cover Global Bioethanol from Food Crops and Forest Resource, Bioethanol from Bagasse and Lignocellulosic wastes, Bioethanol from algae, and Economics and Challenges, presenting a multidisciplinary approach to this complex topic. As biofuels continue to grow as a vital alternative energy source, it is imperative that the proper balance is reached between resource protection and human survival. This book provides important insights into achieving that balance.

    • Sustainable Food Systems from Agriculture to Industry

      • 1st Edition
      • January 2, 2018
      • Charis M. Galanakis
      • English
      • Paperback
        9 7 8 0 1 2 8 1 1 9 3 5 8
      • eBook
        9 7 8 0 1 2 8 1 1 9 6 1 7
      Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consum... stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems.

    • Cereal Grains

      • 2nd Edition
      • December 27, 2016
      • Colin Wrigley + 2 more
      • English
      • Hardback
        9 7 8 0 0 8 1 0 0 7 1 9 8
      • eBook
        9 7 8 0 0 8 1 0 0 7 3 0 3
      Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings.

    • The Craft and Science of Coffee

      • 1st Edition
      • December 16, 2016
      • Britta Folmer
      • English
      • Hardback
        9 7 8 0 1 2 8 0 3 5 2 0 7
      • eBook
        9 7 8 0 1 2 8 0 3 5 5 8 0
      The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner.

    • Peanuts: Processing Technology and Product Development

      • 1st Edition
      • May 26, 2016
      • Qiang Wang
      • English
      • Paperback
        9 7 8 0 1 2 8 0 9 5 9 5 9
      • eBook
        9 7 8 0 1 2 8 0 9 6 3 1 4
      Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber). The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.

    • Eco-Friendly Technology for Postharvest Produce Quality

      • 1st Edition
      • April 7, 2016
      • Mohammed Wasim Siddiqui
      • English
      • Paperback
        9 7 8 0 1 2 8 0 4 3 1 3 4
      • eBook
        9 7 8 0 1 2 8 0 4 3 8 4 4
      Eco-Friendly Technology for Postharvest Produce Quality presents the scope of emerging eco-friendly technologies to maintain the postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies pointing out the significant advantage and limitations of each technique. It provides a standard reference work for the fresh produce industry in postharvest management to extend shelf life by ensuring safety first and then nutritional or sensory quality retention. Fruits and vegetables are a huge portion of the food supply chain and are depended on globally for good health and nutrition. The supply of good food, however, greatly depends on good postharvest handling practices. Although substantial research has been carried out to preserve the quality of fresh horticultural produce, further research—especially on safety—is still required. This book provides foundational insights into current practices yielding best results for produce handling.

    • Peanuts

      • 1st Edition
      • December 29, 2015
      • Thomas Stalker + 1 more
      • English
      • Hardback
        9 7 8 1 6 3 0 6 7 0 3 8 2
      • eBook
        9 7 8 1 6 3 0 6 7 0 3 9 9
      Peanuts: Genetics, Processing, and Utilization (Oilseed Monograph) presents innovations in crop productivity and processing technologies that help ensure global food security and high quality peanut products. The authors cover three central themes, modern breeding methods for development of agronomic varieties in the U.S., China, West Central Africa, and India, enhanced crop protection and quality through information from the peanut genome sequence, and state-of-the-art processing and manufacturing of products in market environments driven by consumer perception, legislation, and governmental policy.

    • Canned Citrus Processing

      • 1st Edition
      • November 18, 2015
      • Yang Shan
      • English
      • Paperback
        9 7 8 0 1 2 8 0 4 7 0 1 9
      • eBook
        9 7 8 0 1 2 8 0 4 7 0 2 6
      Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new “Kingdom of Canned Citrus”. Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards.