Upgrading waste for feeds and food /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Easter School in Agricultural Science
Otros Autores: Ledward, D. A., Taylor, A. J. (Andrew John), 1951-, Lawrie, R. A. (Ralston Andrew)
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: London ; Boston : Butterworths, 1983.
Temas:
Agricultural wastes > Congresses.
Agricultural wastes as feed > Congresses.
Food industry and trade > Congresses.
D�echets agricoles > Congr�es.
D�echets agricoles (Aliment pour animaux) > Congr�es.
Aliments > Industrie et commerce > Congr�es.
Agricultural wastes.
Agricultural wastes as feed.
Food industry and trade.
Food industries > Waste materials > Disposal & recovery
Congress
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • I. Sources
  • 1. World outlook for food / David Pimentel and Marcia Pimentel
  • 2. Sources of food waste: UK and European aspects / A. Tolan
  • II. Recovery of food waste
  • 3. Recovery and utilization of protein from slaughterhouse effluents by chemical precipitation / R.N. Cooper and J.M. Russell
  • 4. Ultrafiltration in the recovery of food waste / J.K. Walters and K.L. Elliott
  • 5. Fat extraction / J. Davie
  • 6. Precipitation and recovery of whey protein with carboxymethyl cellulose and preparation of a soluble complex by ammonia absorption / P.M.T. Hansen and R. Balachandran
  • 7. The mechanical recovery of meat: a new look at the technology / P.B. Newman
  • III. Manipulation and modification of food waste
  • 8. Silage production: theory and practice / J. Raa, A. Gildberg, T. Strøm
  • 9. The use of enzymes / P.D. Fullbrook
  • 10. The use of microbiological agents in upgrading waste for feed and food / W.D. Bellamy
  • 11. Production of earthworm protein for animal feed from potato waste / C.A. Edwards
  • 12. Texturization of recovered proteins / R.A. Lawrie and D.A. Ledward
  • 13. Conversion of bone to edible products / A. Jobling and C.A. Jobling
  • IV. Utilization
  • 14. Upgraded wastes in meat and meat products / R.S. Hannan
  • 15. Underutilized proteins for beverages / V.H. Holsinger
  • 16. The utilization of waste in animal feeds / J. Wiseman and D.J.A. Cole
  • 17. Crude pectate gelling agents in heat processed food / J.R. Mitchell and A.J. Taylor
  • 18. Utilization of food wastes as raw material in the pet-food industry / N.V. Ashley
  • V. Conclusions
  • 19. Nutritional and health implications / P. Van der Wal
  • 20. Economic considerations / P.N. Wilson and T.D.A. Brigstocke.

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