Sustainable Recovery and Reutilization of Cereal Processing By-Products
- 1st Edition - January 26, 2018
- Latest edition
- Editor: Charis M. Galanakis
- Language: English
Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on… Read more
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Description
Description
Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan.
Key features
Key features
- Addresses topics associated with the sustainable management of cereal manufacturing
- Places emphasis on current, advisable practices
- Presents general valorization techniques of cereal processing by-products
- Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals
Readership
Readership
Researchers, specialists, chemical engineers and professionals working in the food and cereals industry. New product developers in food and agricultural industry. Students of postgraduate courses focused on food waste management, valorization, and sustainability
Table of contents
Table of contents
1. Introduction
2. The healthy components of cereal by-products and their functional properties
3. Biorefinery strategies for upgrading distillers' dried grains with solubles
4. Wheat bran-based biorefinery
5. Biodiesel production from cereal processing by-products
6. Extraction and modification of arabinoxylans from cereal processing by-products
7. Recovery of proteins from cereal processing by-products
8. Membrane technologies for the fractionation of compounds recovered from cereal processing by-products
9. Recovery of high added value compounds from brewing and distillate processing by-products
10. Application of cereal processing by-products in functional foods
11. Utilization of dietary fibre recovered from cereal processing by-products in foods
12. Re-utilization of cereal processing by-products in bread making
Product details
Product details
- Edition: 1
- Latest edition
- Published: February 3, 2018
- Language: English
About the editor
About the editor
CG