Protein byproducts : transformation from environmental burden into value-added products /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Dhillon, Gurpreet S.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London, United Kingdom : Academic Press, 2016.
Temas:
Food industry and trade > By-products.
Agricultural wastes.
Waste products.
Aliments > Industrie et commerce > Sous-produits.
D�echets agricoles.
D�echets.
refuse.
waste.
TECHNOLOGY & ENGINEERING > Food Science.
Agricultural wastes
Food industry and trade > By-products
Waste products
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover; Title Page; Copyright Page; Contents; List of Contributors; Section I
  • General Introduction; Chapter 1
  • Protein-Rich By-Products: Production Statistics, Legislative Restrictions, and Management Options; 1
  • Introduction; 2
  • Food production cycle and�by-products; 3
  • Protein-rich by-products; 4
  • Biosecurity and risk governance; 5
  • Policy regarding plant and animal by-products; 6
  • Current management options; 6.1
  • Incineration; 6.2
  • Pyrolysis and Gasification; 6.3
  • Landfilling; 6.4
  • Bioprocessing; 7
  • Value addition; List of abbreviations; References.
  • Chapter 2
  • Agricultural-Based Protein By-Products: Characterization and Applications1
  • Introduction; 2
  • Plant-derived protein by-products; 2.1
  • By-Products from Bioenergy Production, Breweries, and Wineries; 2.2
  • Oil Crops; 2.3
  • Cereal Proteins; 2.4
  • Fruit Wastes and By-Products; 2.5
  • Vegetable-Processing Wastes; 2.6
  • Value-Added Options for Fruit and Vegetable Postharvest and Postprocessing Wastes; 3
  • Animal-derived protein by-products; 4
  • Conclusions and future perspectives; References; Chapter 3
  • Meat Industry Protein By-Products: Sources and Characteristics; 1
  • Introduction.
  • 2
  • The meat industry2.1
  • Economics of By-Product Processing; 2.2
  • Rendering; 2.2.1
  • Rendering Sources; 2.2.2
  • Basic Principles of Rendering; 3
  • Animal products and by-products; 3.1
  • Meat and Poultry By-Products; 3.2
  • Seafood By-Products; 3.3
  • Animal By-Product Meal Quality; 4
  • Characteristics of common protein by-products; 4.1
  • Blood Meal; 4.2
  • Meat By-Product Meals; 4.3
  • Poultry By-Product Meals; 4.4
  • Seafood By-Product Meals; 5
  • Innovations in by-product treatment and uses; List of abbreviations; References.
  • Chapter 4
  • Marine Processing Proteinaceous By-Products: A Source of Biofunctional Food Ingredients1
  • Introduction; 2
  • Fish and shellfish proteins; 2.1
  • Composition; 2.2
  • Protein Extraction Methods; 2.3
  • Enzymatic Hydrolysis of Food Proteins and Techno-Functional Properties; 2.4
  • Characterization of Fish and Shellfish Hydrolysates; 3
  • Biofunctional activities; 3.1
  • Type 2 Diabetes; 3.2
  • Hypertension; 3.3
  • Oxidative Stress; 3.4
  • Other Bioactivities; 4
  • Bioavailability; 5
  • Regulations for functional foods.
  • 6
  • Commercial products containing marine-derived bioactive protein�hydrolysates or�peptides7
  • Conclusions; List of abbreviations; Acknowledgments; References; Section II
  • Extraction, Recovery, Characterization, and Modification Techniques; Chapter 5
  • Technical Issues Related to Characterization, Extraction, Recovery, and Purification of Proteins from Different Was ... ; 1
  • Introduction; 2
  • Value recovery of protein by-products from waste materials; 2.1
  • Proteins from Wastewater; 2.1.1
  • Fishery Processing; 2.1.2
  • Meat Processing; 2.1.3
  • Dairy Processing; 2.1.4
  • Silk Processing.
  • 2.1.5
  • Starch Wastewater and Potato Processing.

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